Signature dish: Snow Crab (potato cooked in the earth in which it was grown)
Offering a dining experience unlike any other, Melbourneâ€™s Attica is one of the worldâ€™s most innovative new restaurants.
Executive Chef Ben Shewryâ€™s style is highly idiosyncratic and involves handpicking raw ingredients daily close to the shoreline near his home on the Bellarine Peninsula.
His meticulously crafted and finely balanced food is entirely harmonious with nature with a seasonal menu that includes red kangaroo with herbs, marron (crayfish) with ground greens and raw strawberry jam for dessert. On Tuesdays, clients also have the opportunity to trial some of the kitchenâ€™s latest cooking adventures at the Chefâ€™s Table.