Attica interiorCuisine: Native Antipodean

Signature dish: Snow Crab (potato cooked in the earth in which it was grown)

Offering a dining experience unlike any other, Melbourne’s Attica is one of the world’s most innovative new restaurants.

Executive Chef Ben Shewry’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 kitchen’s latest cooking adventures at the Chef’s Table.

Head Chef: Ben Shewry

+61 3 9530 0111

74 Glen Eira Road, Ripponlea, Victoria 3185, Australia

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