Attica Restaurant Melbourne

Attica Restaurant Melbourne Official plage for Attica Restaurant | Australian Fine Dining Melbourne
World-renowned Australian restaurant by . On Bunurong Country

Fine dining, big ideas, local stories.

20/09/2026

Louis knows how to cook up a meal, whether it’s Attica style or something a little closer to his heart and home.

Staff meal is about more than eating together. While there’s a little friendly competition involved, it’s mostly a chance to share a bit of where we each come from.

Attica, like much of our industry, is incredibly multicultural, and staff meal gives us the opportunity to learn more about each other through the food we grew up with and the dishes that mean something to us.

Thank you for sharing with us Louis Dang 💫❤️

When Ben Shewry becomes obsessed with lasagne.⁠⁠The Edge of Reason refers to two things: the crispy edges of lasagne, an...
17/09/2026

When Ben Shewry becomes obsessed with lasagne.⁠
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The Edge of Reason refers to two things: the crispy edges of lasagne, and Ben’s obsession with his favourite dish.⁠
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His obsession with the dish pushed logic and reason to the edge, as he explored just how far he could take lasagne from its familiar form.

Sweet and Sour Tart of Quandong.⁠⁠Fresh cheese curd from Long Paddock on Dja Dja Wurrung Country, paired with quandong, ...
13/09/2026

Sweet and Sour Tart of Quandong.⁠
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Fresh cheese curd from Long Paddock on Dja Dja Wurrung Country, paired with quandong, a native Australian fruit also known as the desert peach.

Before you join us, we’ve answered some of the questions we hear most often to help you prepare for your experience.⁠⁠Lo...
03/09/2026

Before you join us, we’ve answered some of the questions we hear most often to help you prepare for your experience.⁠
⁠
Looking forward to welcoming you.

Beyond the table, you’ll find a rotating collection of artworks from Ben Shewry and Kylie Shewry’s personal collection.⁠...
31/08/2026

Beyond the table, you’ll find a rotating collection of artworks from Ben Shewry and Kylie Shewry’s personal collection.⁠
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Guests were first welcomed by Cleon Peterson’s Mercenaries (2018). Peterson’s bold monochromatic works explore themes of power, conflict and the human condition, bringing a striking energy to the room.⁠
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The collection has since evolved with Reuben Paterson’s It’s Time for the Bedroom (2023), a work commissioned by Attica. One of New Zealand’s leading contemporary artists, Paterson is renowned for his mesmerising use of glitter, colour and texture to explore memory, identity and whakapapa.⁠
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As the collection rotates, each work offers guests a new perspective and another reason to look a little closer.⁠
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CLEON PETERSON⁠
Reuben Paterson

Smoked emu, native herb gribiche.⁠⁠A classic gribiche with native herbs and finely cut emu, served on thin, crisp toasts...
26/08/2026

Smoked emu, native herb gribiche.⁠
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A classic gribiche with native herbs and finely cut emu, served on thin, crisp toasts.

A closer look at one of the smallest ingredients on the menu.⁠⁠Our warm macadamia pikelet with ooray jelly and macadamia...
23/08/2026

A closer look at one of the smallest ingredients on the menu.⁠
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Our warm macadamia pikelet with ooray jelly and macadamia cream is finished with finger lime and green ant sherbet.

18/08/2026

21 years of Attica. A crazy number in a world where restaurants don’t often get to exist for this long, and something that isn’t lost on us.⁠
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We’re incredibly lucky to have guests who have supported us, returned to us and allowed Attica to keep evolving. Looking back, it can feel like we’ve been a different restaurant every year.⁠
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What has remained is our drive to operate as creatively, sustainably and ethically as we can, while creating a fair working environment for the people who make Attica what it is.⁠
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21 years on, we’re very proud to still be here, and incredibly thankful for everyone who has walked through our doors, from the guests who continue to support us, to the team who are still here, and those we’ve had the privilege of watching grow from the sidelines.

August Artist in Residence | 25–29 August⁠⁠25 Years of Ravensworth | Murrumbateman | Ngunnawal/Canberra District⁠⁠On 25 ...
12/08/2026

August Artist in Residence | 25–29 August⁠
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25 Years of Ravensworth | Murrumbateman | Ngunnawal/Canberra District⁠
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On 25 August, we resume our Artist in Residence series with another of our incredibly talented friends, Bryan Martin from ravensworthwines.⁠
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Across five nights, Bryan will curate our wine selection, sharing gems from the Ravensworth cellar spanning 25 years.⁠
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We’re very excited to open these bottles and share them with you.⁠
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Bookings available via the link in bio.

10/08/2026

Iced Ooray, Anise Myrtle Cream.⁠
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The dish comes together at the table. Freshly shaved ooray pum ice settles over anise myrtle cream, caramel jelly and pepperberry.

05/08/2026

Turning 30 seems to be a theme this year. Luckily, 1996 was an exceptional vintage.⁠
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We’ve got a number of bottles drinking beautifully right now, all available by the bottle or Coravin.

27/07/2026

Cooked over fire to order. Kangaroo, pepper and smoke, with bunya nut purée and native pepperleaf miso.

The details. The precision. Forever grateful for this team.
22/07/2026

The details. The precision. Forever grateful for this team.

Address

74 Glen Eira Road
Ripponlea, VIC
3185

Opening Hours

Monday 5pm - 9pm
Tuesday 6pm - 9pm
Wednesday 6pm - 9pm
Thursday 6pm - 9pm
Friday 6pm - 9pm
Saturday 5pm - 9pm

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