AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards

About Attica

Dining at Attica in Ripponlea is a commitment of time and money – there are beautiful, rare and unique ingredients and eclectic tunes, but most of all there’s Ben Shewry’s innovative and creative cuisine. Rated number 20 in the World's Best Restaurants in 2018, it goes without saying that Attica has set the benchmark for fine dining in Melbourne and now embraces a new ambience of graffiti-style artwork and bold black and neon red colour scheme. The brainchild behind the restaurant’s degustation menu with matching wines, Ben explores pure flavours and sustainability in a myriad of tastes and textures. Begin with honey ants, before plates of emu liver bagel, sticky wattle and pearl dumplings and saltwater croc ribs; finish your exceptional experience with a dessert of rainforest Cherry Ripe.

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A few words from Attica

Photo credit: Colin Page.

Location & Map

74 Glen Eira Road, Ripponlea 3185 VIC - See Map

Features & Facilities

Payments Accepted: Visa, Mastercard, Diners, Amex, Eftpos, Apple Pay

Seats: 50   Chef: Ben Shewry  


Groups & Functions

  • Up to 80 Guests
  • Birthday Party
  • Dinner Party

Leave a Review

Member Reviews (8)



I wish we could do it all over again.. FABULOUS EXPERIENCE


Not enough stars for me to vote with
This place is incredible on so many levels. I truly wonderful dining experience. We had an unforgettable evening there and can't wait to return!


Mind blowing experience. Cannot wait to return to see what Ben and the team have been up too


The food at Attica is heavenly and defies description, except to say the combinations are inspired and the flavours true, both subtle and robust. The greatest magic of all is the mastery of balance in every dish. Without doubt a life lesson in great food created by a talented innovative chef.




I enjoyed a fantastic dinner here and met Ben Shewry: now have a crush! Well, I would have if I was younger. It matters not one bit that the restaurant is suburban and not especially flashy. In fact it is refreshing in its modesty and I have to say reflects the great chef himself. He may be winning accolades but it has not gone to his head. He is modest and his head is still down with his excellent team every night in the kitchen. His snow crab is worth a booking alone. The surprising flavour bursts and textures make it my all time favourite dish EVER although it looked like an ordinary pile of snow on the plate and in that regard a little disappointing... until I hit it with my fork. OMG! I could have been struck down by a heart attack right then... the perfect last experience on Earth. The degustation menu continues to surprise and delight and unlike some other restaurants, the flavour and texture stays in the forefront, it is not all about presentation (even though much of it is pretty). I liked the honesty of the food, it is what it is and you can identify its components. The service was outstanding. After a rare computer crash which wiped our booking, they graciously arranged a table the next night for us (much appreciated as we had travelled interstate for the experience). The staff were so apologetic that we weren't the least bit annoyed that we had travelled out to Ripponlea on the train for nothing. Now that takes a real professional on the front desk!