Attica
Australia
Attica is a restaurant in Ripponlea, in Melbourne’s inner south-east, trading at 74 Glen Eira Road, Victoria 3185. The official site identifies it as an Australian restaurant and places it within chef Ben Shewry’s B.S. Projects. It serves dinner from Tuesday to Saturday, with guests seated between 6pm and 8pm, and advises that the meal generally runs to around three hours, setting expectations for a long-form dining experience rather than a quick service. The kitchen uses a seasonal tasting-menu format centred on Australian ingredients and food cultures. Its own menu stresses native and local produce over caviar or lobster, with dishes drawing on ingredients such as crocodile, barramundi, kangaroo, macadamia, beach greens and lemon myrtle. The restaurant also says it can cater for most dietary requirements with at least 72 hours’ notice, which helps shape the menu around the needs of individual parties. Attica describes its dining room as informal but carefully considered, with hospitality and story-telling placed at the centre of the experience. Drinks may be taken as a pairing or chosen from the à la carte list, and the venue notes that some dishes may be served by hand. The restaurant also states that it works only with producers and suppliers who meet its ethical business standards, reinforcing the food philosophy behind the menu. The venue also offers defined options for private and group dining. Its charcoal room seats eight to twelve people, the cellar section thirteen to eighteen, and exclusive hire can host up to sixty guests for a sit-down meal. Smaller groups of up to eight may dine in the main room, giving the restaurant flexibility for intimate celebrations and larger gatherings while keeping the service style aligned with its tasting-menu format.