Attica

Unfaultable - service and food were better than expected (and my expectations were high given the reputation).

The absolute best meal I've had in my entire life! Every moment, item, and drink were so well thought out. Each course surprised us with something new which was such a delight.
We're not big drinkers so me and my husband opted for the non-alcoholic drink tasting which we shared between the two of us. It was our first time getting a drink pairing but it really elevated the meal.
It was a cool break from the meal to see some of the behind the scenes in the kitchen and have a course in their "bar" outside. The whole experience does take ~3h so plan accordingly!

Favorite items were the saltwater soulva, ma marrón with red champagne finger lime, and the valley to the bay. Definitely a must try if you're in the area!

Amazing ambiance, good service, delicious food! This is a must to go. They have both alcoholic and non-alcoholic drink pairing. Honestly the non-alcoholic drinks were super impressive - one of them was a mix of chamomile and elderflower, another was a kombucha. They are so good!

Hello how are you do you want to catch up an have a chat I'll be keen to see you let's have a chat an see what we can bond on

I had been eagerly awaiting our trip to Australia, and thus, to Attica for many months. We, like everyone else, had watched the Chef's Table episode and were really excited about all of the opportunities we were going to have to try interesting and different food...

I had been eagerly awaiting our trip to Australia, and thus, to Attica for many months. We, like everyone else, had watched the Chef's Table episode and were really excited about all of the opportunities we were going to have to try interesting and different food.

Unlike a lot of the comments, I was not put off by the variety of the food and eating things like ants or bugs that I don't typically eat. My dinner date had two things on his food list he "was never going to eat" (blood sausage and bugs), and after this, he's eaten both and survived. I also am not put off by the price--it's not the most expensive meal I've paid for and it won't be the last.

The staff, as many mention, are super friendly and do the work to make an expensive upscale restaurant feel casual and not stuffy. They were happy to joke around and made our dinner enjoyable and lighthearted. I love when restaurants have you get up during the meal to either wander into the kitchen or (in this case) head outside, so that was a welcome component of the meal.

A couple things that cost them serious points (now, keep in mind, this is based on the fact that they *are* an upscale restaurant--if I'm paying good money my standards are going to be higher than if it's a bean burrito from Taco Bell).

1. I ordered sparkling water. It was offered to me. And they chose to charge me $8 for it. My date ordered a coffee, and a cup of black coffee added $5 to our tab. Now, I'm not annoyed because of the $13. I'm annoyed because it was a meal in which I spent hundreds of dollars (we also got a wine pairing for two), and dislike the feeling of being nickle-and-dimed for a couple of beverages that are extraordinarily cheap to produce. It irks me a bit. Just throw those in, eat the couple cents you spent on bubbly water, and give the cup of coffee for free.

2. Several of the items were served at temperatures that were too hot to eat. Again, because I'm going to a restaurant of this caliber, the attention to detail was missing. I would expect to be able to enjoy and dig in to my food when it arrives at my table, not several minutes after receiving it.

3. Finally, the meal was acid-on-acid-on-acid-on-acid. Many of the flavors were served in the first course and then again almost every course for the rest of the dishes, which means that by the end of the meal I've had 17 courses and my tongue was almost raw. Add that to mostly white wines with high acid content and I really was just tongue-tired by the time I finished.

Overall, the meal was good, and I got to try some items I never would/have before. I wouldn't go again, but I'm glad I went the first time.

Wow. I don't know what took me so long to write this review, but here I go (including tips):

I was first introduced to Attica via Netflix's Chef's Table and really appreciated watching Chef Ben Shewry in action and how he really paid homage to sharing with the world what Australia is about through his cooking. Disclaimer: I'm not a chef or do not have any culinary training so always take my reviews with a grain of salt. However, I do love food and I do make it a mission to dive into a country's culture through their food. So upon my initial visit to Australia and Melbourne, Attica was a must.

1. Reservations: To book a reservation at this restaurant, I did have to put a notification/alarm on my phone as to when reservations would be available upon my trip there. Yes, it's that serious. Keep in mind, Attica is not only featured on Chef's Table but it is one of the San Pellegrino's Top 50 Best Restaurants in the World. Therefore, getting reservations here must not be taken lightly. I had to make sure I had three different choices before the reservation window opened up, and yes, in a matter of 5 minutes upon logging onto the reservations site, my first option was taken. It did cause some anxiety at first because of my limited time in Melbourne, but I was able to lock in a date/time that worked with my time there. Once that was locked in, the rest is history. Let the voyage begin! My recommendation is to start with a larger party than you expect because you could always scale down rather than scale up. Plus, Attica is better enjoyed with a small group of friends to take in the experience with you, which I happily did.

I never ventured into Ripponlea or even thought of it until I was actually there. It is a predominantly Jewish neighborhood and a different part of Melbourne that you don't see or experience in the CBD. It is a nice, quaint, part of Melbourne and you could definitely see and take in the Jewish culture around you as you make your way to Attica.

2. Expect to arrive early. As with any Top 50 restaurant, it's good to arrive early so that you could walk around the neighborhood and take in the sights, smells, and sounds around you before entering the restaurant. There is after all, a reason why Ben Shewry, chose to set up shop in this neighborhood, so it's good to take that it and let that be the start of your experience at Attica.

3. Eat lightly before going to Attica. The courses are close to 20 from what I recall so don't come "hangry" but come "hungry". I suggest eating lightly throughout the day or prior to your meal here so that you can enjoy every single course that is served and make room. Although the portions are small, it's definitely satisfying and for me, it was filling.

4. Expect to spend money. It's a $$$$ restaurant, so unless you have a thick wallet, you may have to save or expect to spend when you eat here. But trust me, every bite will be well worth it.

This was a great way to experience Australia, the cultural influences, and the history of its development. As an Angeleno, flying almost a day to get to Australia, it was definitely worthwhile. Where else would I get the chance to enjoy emu egg, gumbi tea, kangaroo meat, damper, and vegemite? Chef Ben Shewry definitely takes you to Australia through his courses so that you have a cultural culinary experience beyond your imagination and expectations.

I definitely would recommend having an Attica experience for anyone who ventures to Melbourne. Melbourne is my favorite city in Australia because of the cultural diversity and influences that have shaped this city. Attica is the icing on the cake that makes you understand Australia for its history, its strong aboriginal culture, and exposes you to aspects of Australia that you may not see if you just spend your time going to the Taronga Zoo, the Twelve Apostles, or Sydney Harbour. Chef Ben Shewry will definitely take you deeper to an Australia you may not experience anywhere else.

I have mixed feelings about Attica.

On one hand the service featured some of the friendliest, most attentive staff I've ever met, beating the team you would encounter at Michelin three star restaurants. For example a waiter observed me giving my husband my black pudding tart. He immediate asked me if I had any undeclared allergies or religious issues with pork. It had nothing to do with either I said, "I just find black pudding disgusting." I was genuinely touched by that level of attention, especially since I didn't make a big deal of it.

On the other hand the menu challenged our conventional American tastes: green ant pav, red (raw) kangaroo, possum sausage, black ant lamington. At some point I believed I could feel ant parts as I chewed. In other words my adventurous eating card had been rescinded and Attica came out triumphant.

In fact the staff seemed so aware of my discomfort that they presented me with a simple chocolate cake. While normally I would have scoffed at such a simple pastry at such a high end restaurant, this cake was the most welcome array of carbohydrates I had tasted in my life. Attica - you were an experience, one that I cannot forget.

I'll spare you the play-by-play on the food, as there are a million other reviews for that. Here's what you need to know:

1. The waiting list works!
The restaurant books out months in advance. By time I knew we would be in Melbourne, it was too late to even attempt a reservation. I put myself on their waiting list (via their website), for all of the days we were in town, and lo and behold, we got a spot! Be aware that they send a text and you only have 15 minutes to respond before they move on to the next person.

2. Food is uniquely Australian
The menu is entirely local ingredients and flavors. As a Californian, there were many things I never heard of (and the waitstaff patiently elaborated on/explained them). Things like wattleseed, bunya bunya, and santa claus melon.

The vegetarian menu is as equally considered as the meat menu, and the flavour profiles were unlike any other cuisine.

3. Service is exceptional
The people who work at Attica are warm and sincere in a way you don't often find in a fine dining restaurant, and this really sets them apart.

We were there for about 3.5 hours and really enjoyed the whole experience.

Fans of Netflix's Chef's Table series will recognize that Attica is one of the restaurants featured in Season 1. And it was the one restaurant I wanted to try during our Australia trip. At the exact second that the calendar was released 4 months ago, we tried unsuccessfully to make a reservation. We were disappointed and ended up booking alternate options. To our surprise, we received notification that due to a cancellation, a table had opened up for the next day. We eagerly responded and let them know we would be going.

Our reservation was Friday at 6:30pm and we were seated at a table for two in the smaller room to the left of the entrance. Service was friendly and attentive throughout but not stuffy or pretentious. I liked that although the restaurant is a fine dining establishment, it retained a certain ease in the attitude, dress code, and interactions.

We browsed the wine list settled on a bottle of 2014 Martin & Anna Arndorfer Gruner Veltliner that was crisp and refreshing. Then the dozen or so appetizers started coming out. Each appetizer was a simple preparation that featured one local ingredient. Most of the appetizers were served without utensils, which added a sense of fun and casualness. Some of my favorites were Fresh Cheese and Honeycomb, Smoked Pork, Wallaby Blood Pikelet (presented with an adorable satirical "recipe"), Lance Wiffen's Mussel, and Beef on the Bone (beef served on a rib "skewer"). I was not familiar with many of the ingredients and I'd imagine that many Australians probably have not tried some of these ingredients.

After the appetizers, we were served Wattleseed Bread served with a local leaf and cream as well as creamy churned butter. I shouldn't have had a second piece of bread but it was just so good. We finally moved into the main courses and I was already full after the appetizer and bread.

The Seared Red Kangaroo tasted a lot like beef tartare. It was served with bunya bunya. The next dish, All Parts of the Pumpkin, was one of the most beautiful dishes of the evening. The main piece of the pumpkin had a hearty meatiness to it. The next two courses had ingredients I had never heard of before - Marron with Lilly Pilly and Pearl, Jumbuck with Waxflower Oil and Desert Oak. The food at Attica is truly unique and it's an experience that you simply can't have anywhere else.

I thought it was very clever to get guests to stand up and go out for a stretch at this point of the meal. We were led out to the garden where a chef explained the plants there and Attica's cooking philosophy as we sipped warm tea.

After the tea break, it was finally dessert time. The Pineapple and Anise Myrtle had a perfect balance of sour and sweet. It worked as a palate cleanser and a logical transition to the desserts. The final large dessert was Whipped Emu Egg with Sugar Bag served inside an emu egg. Even though this dish had a cool presentation, this was the only dish that I really did not like. The texture of the foam mixed with the ice cream-like consistency underneath, and the jelly-like pieces one layer below did not work. Also, the sourness from the foam and the salty-sweetness below made it difficult to eat. Out of 20 plates, there was only one that I didn't like. 95% success rate is very good.

I'm so grateful that we had the opportunity to try out such a unique meal that captured the essence of local Australian ingredients and preparations. The only other suggestion for improvement would be to work on pacing. In some cases, the preparations came out at a steady pace. Just as often, however, the food either came out too slowly (the meal took 4 hours) or too fast (I was still working on one appetizers when another one was brought out and the server insisted on moving my existing plate while I was still eating it). We had food fatigue by the end. They could charge the same amount and serve about 3 courses fewer. Everyone still would've been full and the meal wouldn't have dragged on so long.

Terrible!
Well, wasn't that a fun experience! We arrive at 6pm (after having to pay $640 upfront for the food). We were curtly told we had to have our masks on until we were seated at our table and when seated (ten steps at most) we were told we could now remove our masks. We were further told that if we used the bathroom, we would have to put our masks back on - "this is the law" we were sternly, if inaccurately, informed.
We are an older, gay couple that travel the world eating in the best reviewed restaurants. For example, in the last few years we have dined at Central (Lima), Gaggan (Bangkok), Septime (Paris), Tickets (Barcelona), The Clove Club (London), Borago (Santiago), Le Bernardin (New York), Maido (Lima), The Test Kitchen (Cape Town), The Ledbury (London), Astrid y Gaston (Lima), Lyle's (London), Nahm (Bangkok), Don Julio (Buenos Aires) just to name a few!
So, after the pleasantries, I tried to orientate myself. It appeared to be a L shaped room and we appeared to have been seated at the furthermost extremities of the restaurant in what is referred to as "Siberia". I went to use the toilet to work out the layout of the restaurant and discovered that there was a smaller, better lit room near the kitchen where the two other occupied tables in the restaurant had been seated. They were younger people.
I returned to our table and I asked why we had been seated in Siberia, when the restaurant was virtually empty. The maître d appeared to assure me that "there is a non-discriminatory policy at Attica" and strangely repeated that "there is a non-discriminatory policy at Attica" two more times. I was left with the distinct impression that he "doth protest too much, methinks" and that the action had been beyond ageist and was homophobic.
We moved tables, but the night was beyond repair! Ordinary food including an odd trip to the backyard for an ice cream cone that disintegrated in my hands (and tasted crap!).
When leaving I informed the maître d that I would be all over social media about how we had been treated and his response was "yeah, whatever"...$900 later...avoid at all costs!