It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever. Less bulk up the back of the menu has given the kitchen more freedom to play with proteins. I had to learn it through trail and era- this is the best way. Yep, Attica's gone ocker. Antica Australis: bringing a little of the soul of regional Italy to the heart of rural Australia. The menu now brims with Vegemite (in the crust of a pie filled with saltbush and lamb) and homages to avocado on toast, pikelets, mint slices and Fantales ("Cheftales", chocolate and caramel lollies wrapped in waxed paper printed with "who am I?" At the beginning of the meal the tables are sparsely set with immaculately ironed linen and small feathered baskets woven by the women of Tjanpi Desert Weavers. Don't mind the bugs.https://www.attica.com.au/Join me as I travel the world eating the most amazing and exotic seafood. The seeds signal the endgame for the Attica bread course. "This broth represents the single biggest task in the restaurant," says Ben Shewry. Attica was one of the first restaurants to use this technique in Australia 4 years ago before there were any cook books published on it. Bookings are released at 9am Melbourne Time each day for 3 calendar months ahead After this time, please reserve your table by clicking the "Make A Booking" button below, or feel free to contact us if you have any questions at all. You bet. It took him a while, though, he says, to reference Australian culture because he didn't understand it. Attica Restaurant. Attica slips one spot on World's Best Restaurants list, World's Best Restaurants 2016: The full list, Melbourne snares 2017 restaurant "Olympics". Our hunch is, he's the guy to evolve mod-Oz from anything foreign topped with a sprig of saltbush to grabbing our ocker heritage by the horns. About. Please call our friendly staff to discuss the set menu options and also if you have any special dietary requirements. The place is peaceful and a lovely setting with the autumn red leaf grape vines. Come in for dinner and expect Shewry at your table ladling foam from the heart of a pumpkin. The Company's current operating status is Registered. So there are hand-dived scallops, indigenous to Port Phillip Bay and picked one at a time by hand from the seabed by the one company with a licence to harvest them. Book well in advance to secure your table. No cutlery. This is why the food at Attica tastes the way it does in 2016, says Shewry: everything is prepared every day from scratch. Each of the three two-bite tarts represents a group that has been part of the history of what is now Ripponlea, the suburb. One of the coolest things is how it's invigorated me. Reservations Watch Attica Subscribe to Gourmet Traveller - your trusted source and authority for the best in food, wine and travel. DINING. "I'm the guy who puts the fire out. : The room's energy is tethered to the mood of the diners, and those long silences can be heavy going. Shewry's also crossed beyond the native ingredient frontier where he's conquered hearts and minds with garlicky salted kangaroo tartare that pings with pickled native berries. They're beautifully formed, small and lusciously textured, their subtle flavour enhanced by lemon myrtle butter. The new image of Attica was a project involving local suppliers and designers. That sort of stuff is really important to me. privacy policy. "For 11 years it was somewhere I worked," says Shewry. Phone: (03) 9530 0111. Attica | cafe-restaurant-sandwiches | Bruxelles, Belgique . Expect only-in-Australia ingredients like emu liver, quandong and finger lime to make an appearance. Major wins come in the form of a more nimbly paced degustation where the finger-led snacks come thick and fast. Are we ready? The restaurant is serving Greek traditional food daily for lunch brake, from 12:00 to 15:00. Everything you can imagine has been rebuilt.". New!! However, this visit surpassed my expectations to such a degree, I can't help but feel almost obligated to post a recount. There are still some lofty pours on offer, but the mix of interesting names and smaller labels in the local wine section (2006 Yarra Yarra Syrah Viognier, 2008 Crawford River Riesling, 2015 Brash Higgins "ZBO") really gets with the food agenda rather than competing with it for attention. Attica is a fine-dining restaurant in Melbourne, Australia, owned and operated by Ben Shewry. Atta is open for dinner from 5pm to 10pm Tuesday through Sunday. Leaves of sorrel, mustard, celtuce and broad bean are served with a soured Jersey cream and flavoured with an apple balsamic vinegar from Queensland. . Log in, By continuing to browse the site you are agreeing to our. Set a reminder and act fast. It's not a difficult dish to love. This kind of temporal shift is not without its risks. Menu - Check out the Menu of Attica Ripponlea, Melbourne at Zomato for Delivery, Dine-out or Takeaway. Shewry wants his food to speak of place. Please read the cookie policy for more information or to delete/block them. Book Now. Ben Shewry's intensely personal and innovative cuisine is matched by a stellar wine selection from around the globe and friendly . Earlier tasting menus at Attica alluded to his New Zealand heritage (his "potato cooked in the earth it was grown" was the hangi distilled onto a dinner plate). Dining Room Welcome to Attica. Shewry was also a pioneer in the realm of native . Serving up the soul of regional Italy in the heart of rural Australia through food and stories. Attica, 74 Glen Eira Road, Ripponlea, 03 9530 0111, attica.com.au. While the largest table in our Dining Room can seat a maximum of 8 guests, we do have a Semi-Private Dining Room that can accommodate up to 12 guests for a special occasion (minimum spend applies). Not just the ignored ingredients, but Australiana. He succeeds, completely and beautifully. May 16, 2021. But there's no cringe here, cultural or otherwise. A simple dish of Virginia Rose potato cooked in the earth in which it was grown at Attica restaurant. Their business is recorded as Australian Proprietary Company, Limited By Shares. Attica is a fine-dining restaurant in Melbourne, Australia, owned and operated by Ben Shewry. 2 talking about this. Attica in Melbourne has retained its crown as Australia's best restaurant, being the sole venue in the country to make a global top 50 list. If you buy something, we may earn an affiliate commission. Attica Claimed Review Save Share 616 reviews #1 of 8 Restaurants in Ripponlea $$$$ Australian Vegetarian Friendly Gluten Free Options 74 Glen Eira Rd, Ripponlea, Port Phillip, Victoria 3185 Australia 6195300111 Website Closed now : See all hours See all (670) Ratings and reviews 4.5 616 reviews #1 of 3 Australian in Ripponlea Shewry tells me he and his wife, Natalia, have just bought a house around the corner. and All products are independently selected, tested or recommended by our team of experts. Australian Open 2022: Luxury dining, Attica's lockdown lasagne and other top serves at the tennis. Attica74 Glen Eira Rd, Ripponlea, (03) 9530 0111, attica.com.auLicensedCards AE MC V EFTOpen Tue-Sat 6pm-10pmPrices Tasting menu $250Vegetarian On requestNoise Not hushedWheelchair access NoMinus Securing a booking is a trialPlus Ben Shewry reinvigorated. Explore the best restaurants and bars around the world. He succeeds, completely and beautifully. Attica acknowledges the Burnurong people of the Kulin Nation, the traditional custodians of the land where Attica is located. Again, the only Victorian based restaurant in Australia to make the World Top 100 list in 2011, it has climbed up the list 20 places to number 53. "For 11 years it was somewhere I worked," says Shewry. A beetroot distillation adds amazing colour to a pikelet made with wallaby blood. The best of the new dishes illustrates most clearly how the Attica menu of the future is shaping up. Attica can also be hired for exclusive events- email us at meet@attica.com.au for more information. It's still Attica, but it's also a whole new restaurant. It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever. It's there also with the tableside barbecue featuring shellfish and Indigenous spices and the "Croc Fat Caramel" that finishes a meal. <an-tee-ka> A regional Italian slow food locanda in the charming historic village of Carcoar in the Central West region of New South Wales, Australia. Avocado with native finger lime. Wine matching is now more straightforward, maybe less theoretical than it's been in the past. Having snapped up the award for 'Restaurant of the Year' by the Age Good Food Guide 2022 as well as many illustrious awards over the past years, Attica is clearly the triumvirate of food, service and style. Key Information Tasting menu from $205 Dinner: Tue - Sat +61 3 9530 0111 Visit Attica's Website Location 74 Glen Eira Road, Ripponlea, Melbourne, VIC 3185 EXPLORE Places nearby Download our free apps . The best-rated restaurants, as judged by the reviewers' first-hand experience, form our national Top 80. Reservations are taken on the first Wednesday of each month for the following three months and are typically filled within hours. Ben Shewry recognises the expense of his world-famous 10-ish course meal and strives to honour Indigenous culture and ingredients. 74 Glen Eira Road Ripponlea, Victoria. Each quantity of herbs is meticulously selected and placed in Perspex vials. We are looking forward to having you dine with us. Set a reminder and act fast. Simple interludes between the trademark garden-fuelled delicates consomme floated with 26 herbs and petals that differ with every bite might be juicy slices of smoked pork neck, mountain pepper-fragrant or a bright, intense vinaigrette-poached ruffle of beef on a sharpened rib with charred macadamia salt that tastes lightly touched by fire. It's a one-bite argument for ditching big meat finales. Get the latest news and updates emailed straight to your inbox. The restaurant, located in the suburb of Ripponlea, beat the likes of Brae and Quay to the top gong at a ceremony in Sydney on Monday night. Restaurants serving Modern Australian cuisine. 10 barbecue recipes your guests will grill you for, 12 luxury advent calendars make the countdown all the more merrier, Lobster with lemon myrtle, tarragon and crab butter, Vongole, zucchini blossom and brown butter spaghetti, Seven luxe Christmas gift ideas for the pair of lover birds in your circle, Eight travel suitcases to whisk away with you this summer break, Restaurant Botanic's wagyu and asparagus skewers with charred capsicum paste, Inside the most immersive cuisine experiences in the Mediterranean, Mixed grilled seafood salad with lemon mignonette, Harissa-roasted lamb rump with pomegranate and eggplant, One of the worlds best sushi chefs is coming to Australia, Paul Farag's grilled prawns, corn, saffron pine nut milk, Phil Wood's potato pure with truffle butter, Seven White Christmas decorations to envisage a winter wonderland in summer, Gourmet Traveller x Maison Balzac glassware, Luxury bon bons to crack open at the table this Christmas, Porcine's zucchini, pecorino and basil tart. Inside is finely chopped emu meat cooked with potatoes, scrambled emu egg, dried emu yolk and pineapple sage leaves from the garden. We're blessed to have it here in Melbourne. One of the reasons to buy Attica was so that I could manifest all the different ways to make it better - and I'm really serious about making it better because I know that I'm in here for the long haul. The institution was singled out for its envelop-pushing approach to fine dining, which judges say has become notably bolder since New Zealand-born chef Ben Shewry bought out his business partners a few years prior. Your email address will not be published. Shewry is a chef who believes that kitchen life can only be prolonged by "spending time in the sun and getting your hands in the dirt". Then there's pearl meat from Broome, lightly poached and dressed with desert limes and sunrise lime oil and then layered with slivers of pala, also known as indigenous nutmeg. Attica 4.8 1,496 Reviews Australian, Contemporary Ripponlea, Melbourne Opens tomorrow at 6pm Add Review Direction Bookmark Share Overview Reviews Photos Menu About this place Known For World renowned fine dining. All products are independently selected, tested or recommended by our team of experts. He took over the kitchens at Attica in 2005, transforming it over the years from a suburban Melbourne curiosity to an internationally celebrated magnet for destination diners, celebrated in the likes of the World's 50 Best Restaurants list and the. Perhaps the most intriguing and ambitious dish on the menu is a new concoction called An Imperfect History of Ripponlea as Told by Tarts. "It's cool to be the outright owner," he says. The drama is dispensed by the kitchen, and it's done with exquisite care. This is actually a review for Attica summer camp in Seville which doesn't seem to have a separate Listing. Bookings essential. An empty stage, pre-show. Address: 74 Glen Eira Rd Ripponlea, VIC 3185 Attica - 2016 Visit Unlike how I usually write, I will try to be succinct with my 2016 visit recap. The dining room is minimally decorated and comfortably upholstered in dark shades. A regular in The Worlds 50 Best list, Attica offers emotional, boundary-pushing Australian cuisine at its very best. There's a nice sense of Australiana that comes from the egg "bowl", but also from the dish's foundation: trad Aussie caf-style meat-eggs-potato comfort. Where: 74 Glen Eira Rd, Ripponlea If you're after a delicious insight into modern Australia on a plate, head to Attica.A regular on the World's 50 Best Restaurants list, this degustation-only restaurant in the south Melbourne suburb of Ripponlea is renowned for New Zealand-born chef Ben Shewry's contemporary use of native ingredients (think: sticky wattle and pearl meat dumpling, and emu . Take your billy tea in the courtyard and think about it. The first pastry shell is filled with cream flavoured with ingredients that were indigenous to the area and could have been eaten by the local Bunurong people: native pepper leaves, riberries and blood lime. 10 barbecue recipes your guests will grill you for, 12 luxury advent calendars make the countdown all the more merrier, Lobster with lemon myrtle, tarragon and crab butter, Vongole, zucchini blossom and brown butter spaghetti, Seven luxe Christmas gift ideas for the pair of lover birds in your circle, Eight travel suitcases to whisk away with you this summer break, Restaurant Botanic's wagyu and asparagus skewers with charred capsicum paste, Inside the most immersive cuisine experiences in the Mediterranean, Mixed grilled seafood salad with lemon mignonette, Harissa-roasted lamb rump with pomegranate and eggplant, One of the worlds best sushi chefs is coming to Australia, Paul Farag's grilled prawns, corn, saffron pine nut milk, Phil Wood's potato pure with truffle butter, Seven White Christmas decorations to envisage a winter wonderland in summer, Gourmet Traveller x Maison Balzac glassware, Luxury bon bons to crack open at the table this Christmas, Porcine's zucchini, pecorino and basil tart. . But, Shewry helped inspire a generation of chefs to willingly tramp into the ocean for weeds; and diners to eat wallaby cooked in its blood. Tasting menu $250 plus wines. The third tart speaks of the suburb's large Jewish population. Groups of 8 guests and more dining at Atta are required to dine from our set menu starting from $95pp. Company Info ACN: 645494953 . To start, Shewry bought out owners Helen and David Maccora last July. "It's amazing; it's been a lifelong dream to do this. Established in 1977, AGFG has complemented the tourism and hospitality industry in Australia through the transition from traditional print to websites & apps. Attica's gingered pears with ice-cream and Maidenii vermouth. I feel like the restaurant is a year old again. Attica has 55 seats, organized in 2 rooms connected to each other. Owner and chef Ben Shewry takes diners through a multisensorial degustation experience showcasing contemporary Australian cuisine Menu Website: attica.com.au. We have combined various expert ratings and reviews to create a list of the Top Ten Restaurants in Australia. Most of the dcor's effects are achieved via pools of light and shadow. Australia's best dining spots were honoured last night at the coveted Gourmet Traveller National Restaurant Awards, with Melbourne's Attica named Australia's Restaurant of the Year.. Book a table and see menus, reviews, phone for Attica from AGFG. You'll wish it was bigger. After a comprehensive renovation in 2017, Ben Shewry's Outback-inspired restaurant in Ripponlea feels more comfortableand comfortingthan ever, with a raft of new dishes that shed light on. It's an exquisite, heartbreakingly pretty blend of delicacy and complexity. He's warmed by the prospect of the Shewry clan becoming part of the group of people who have influenced the history of Ripponlea. It's filled with fresh cheese (Frederick Sargood had a dairy) and flavoured with rosemary from the Estate's garden. In New Zealand, you look at the airport and there's all this cultural pride for the green stones, but also the daggy stuff.". 6 - Sepia 5 - Vue de Monde 4 - Marque 3 - Momofuku Seibo 2 - Attica 1 - Quay About Archive Becasse Cutler and Co. Wildflower Wildflower, Perth, Western Australia COMO The Treasury It has a capacity for 300 diners a week and every week 300 diners pay $250 each for Shewry's food, almost as much money as is charged by any restaurant in Australia. Except the menu we make daily various suggestions from the original traditional Greek cusine. "It takes 10 people two-and-a-half hours to pick these herbs each day so that everything is at its peak." To start, Shewry bought out owners Helen and David Maccora last July. Are you cringing? No wineglasses. Ben Shewrys multi-course tasting menu draws on local myths and personal experiences to reimagine native ingredients. It has won several awards in Australia, and has been included in The World's 50 Best Restaurants since 2010. Reservations are taken on the first Wednesday of each month for the following three months and are typically filled within hours. But fun fact, restaurant twitchers: unless you've dined here since Shewry took sole ownership last year, you don't know it as well as you think you do. Shewry has tried bread made from milled indigenous grains and seeds and wants the bread at Attica to be made exclusively with them. But now that he has embraced Australia as home, Shewry is increasingly confident with the local, turning more and more to native ingredients. "Now it's somewhere I own, and it's the biggest change of my life . It's the perfect size. I didn't expect I would actually update this post (it's rare I do this). It's the Ripponlea fine diner where Ben Shewry, the Kiwi chef we've fully Russell Crowe'd (except we actually want to keep Shewry), has rocked the world for a decade plating personal narratives in the medium of native ingredients. The whole set-up creates a bit of a theatrical feeling, with white/dark contrasts, white table cloths in one room versus marble tops in the other one, lights concentrated on the tables. This rare and genuine devotion to "sense of place" wasn't conceived to put Attica on the world stage, but that's what it's done. He's even working the floor. It's been a nail-biting week for some big names at the Australian Open, but the all-star line-up of chefs . Subscribe to Gourmet Traveller - your trusted source and authority for the best in food, wine and travel. Think bunya nuts, finger limes and unusual herbs, mostly grown on neighbouring Rippon Lea Estate. A dish of green ants served with pancakes and sour cream is called "Reko & Ben's Picnic Caviar". An equally adventurous drinks list includes everything from cold smoked apple juice to serious South-Australian skin-contact wines. The restaurant was a staple of the World's 50 Best, appearing in 2013 at No. Again, it's a combination of comforting and beautifully balanced complexity. Three months of crossing fingers and two weeks of a frenetic Australian, Thai and Cambodian dining tour culminated in a secured reservation at Australia's #1, Australiasia's . In the kitchen, a whole new pastry lab where diners drop tulips from the garden to form a dessert. Wattleseeds appear in the damper, part of another Shewry crusade. 74 Glen Eira Road, Ripponlea, Melbourne, VIC 3185. Attica seems more lively, less buttoned-up, and more fun than in the past. Attica in Ripponlea, Melbourne VIC. ATTICA RESTAURANT PTY LTD. ATTICA RESTAURANT PTY LTD (ACN: 645494953) was incorporated on 29/10/2020 in Australia. There's a sense of play and humour at work but it's also one of the greatest dishes Attica's ever served, second only to the menu stalwart salted kangaroo meat with bunya bunya in terms of its flag-waving Aussieness. Chef: Ben Shewry. You don't get the culture. I want this to be a model of how to run a small business in Australia.". The Aromatic Ripponlea Broth, as it's called, is a clean, thrillingly clear chicken consomm served with those 30 or so different hand-harvested herbs floating on the top. The pastry, made from matzo and schmaltz, is filled with salty minced chicken and topped with a chicken soup jelly that shimmers with flavour. For me this is true luxury and the people who love this dish have my full respect.". Watch Attica. Shewry recognises the expense of his world-famous 10-ish course meal and so strives to make it mean something, especially in terms of honouring Indigenous culture and ingredients. 20 in 2018, before dropping off this year. And havingtodayreclaimeda place on the World's 50 Best Restaurant List for the third year running (scoring anumber 33 ranking and winning TheBest Restaurant inAustralasia award), it's probably considered one of Australia's best known dining destinations. Then it falls to my sous chef. The newly tooled interactive game, loved by many, is yet to run as smoothly as the greased-rails service of the past. Official Facebook Page for Attica Restaurant in Melbourne, Australia Attica Restaurant Melbourne Contents 1 Early life 2 Career 3 References 4 External links Early life [ edit] Shewry is a Melbourne, Australia-based chef who grew up on the North Island of New Zealand in the North Taranaki town of Waitara. Attica is Australia's Restaurant of the Year 17 October, 2017 C Chef Ben Shewry's Melbourne restaurant Attica has been named Australia's best at the country's first ever Good Food Guide Awards. It's been more than a year since Shewry assumed ownership of the restaurant, buying out the previous owners. It's in the playfulness and dry Kiwi wit Shewry brings. Awards: 3 Hats, #33 World's Best Restaurants, #1 Best Australiasian Restaurant. By using this site you agree to Zomato's use of cookies to give you a personalised experience. Attica chef Ben Shewry is one of the local chefs headlining the Australian Open's premium food programming in 2022. Emu's Egg is served in an emu's eggshell set on a bed of native grasses. Gourmet Traveller Restaurant Guide 2022Our guide gives a yearly snapshot of the best restaurants to eat at right now. Photo: Eddie Jim, "When you don't know a country all you can do is get the ingredients and cook with them. ATTICA - 449 Photos & 48 Reviews - Wine Bars - 74 Glen Eira Rd, Ripponlea Victoria, Australia - Restaurant Reviews - Phone Number - Yelp Attica 48 reviews Unclaimed $$$$ Wine Bars, Modern Australian Closed 6:00 PM - 8:00 PM See 450 photos Cumulus Vue De Monde Frequently Asked Questions about Attica Does Attica take reservations? Almost every dish at Attica involves ingredients from either the gardens he and his kitchen team maintain or from the Estate's 19th-century collection of indigenous plants. This year's top 50, decided by the votes of 936. Truly exceptional and one of a kind. The change has energised him anew, broadening his perspective. The chef's chef (few command the kind of global following he does) has given everything from the menu structure to the fire drills an emotional overhaul. The second, the Sargood tart, is named after the man who built Rippon Lea Estate. Every day is super-exciting, in a different way.". Number 2 in our list of the top ten restaurants of Australia is Ben Shewry's Attica. 21 and rising to No. But fun fact, restaurant twitchers: unless you've dined here since Shewry took sole ownership last year, you don't know it as well as you think you do. Photo: Justin McManus. We also organize after work dinners, private events, meetings with coffee, fingerfood and more. Best Dining in Attica: See 597,111 Tripadvisor traveler reviews of 8,386 Attica restaurants and search by cuisine, price, location, and more. terms and conditions ABOUT Attica 74 Glen Eira Rd, Ripponlea, Vic (03) 9530 0111 attica.com.au Chef Ben Shewry Price guide $$$$ Bookings Essential Has given the kitchen more freedom to play with proteins blend of delicacy and complexity diners drop tulips from heart. Attica summer camp in Seville which doesn & # x27 ; t seem to have here. 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