Attica

"If you get a table here, take it! This is one of Australia’s top restaurant for a reason! Amazing innovative surprising menu and every dish is a must have. I didn’t think I would say this but Ants is the dish to have here!!!"

"The best produce of Australia prepared and served in a fine dining setting. One of the best dining experiences I’ve had. Interesting ingredients with all indigenous flora and fauna. The third course outside in the carnival themed garden was a fun extra. Very memorable experience with great food and service."

"They give me really good experience here. I love every dishes especially kangaroo meat is so good and tender. Service is really nice. Staff are warm welcome."

"I was lucky enough to get a table at Attica during my short trip to Melbourne, even though it was initially fully booked. I have to say, the acclaimed restaurant lived up to my expectations and I enjoyed every dish. It's not a typical fine dining restaurant, and I would recommend watching Season One of Netflix's "Chef's Table" as a crash course to appreciate the creative native dining. If you were to ask most people what local Australian cuisine is, they probably wouldn't be able to answer. However, this restaurant truly showcases Australian food by using native ingredients from different parts of the country. Interestingly, there was no kangaroo served, which most people might have expected as an Australian dish. Instead, I tried crocodile, emu, marron, and many local plants that I had never heard of before. The dishes were beautifully plated, and the restaurant incorporated various cooking techniques from different parts of the world. My favourite dish was the Marron, which was perfectly cooked and showed how much people should appreciate clean river products. The two desserts were also really delicious. However, I did notice a hint of sourness across the dishes, which was fine until the last chocolate treats that were too sweet and sour for my taste. Don't forget to ask the sommelier to recommend wines to pair with your food. I tried the reds by the glass, which complemented the food perfectly without overpowering it. One of the pinot noir was only available at Attica. As for the service, it was a mixed bag for me as different staff members presented it differently, although it was clear that all staff made an effort. While some were superb, others came across as stressed and scripted, which felt less genuine. Perhaps this was a way to showcase the First Nations and First Food problem by being serious."

"Last winter, we had our first taste of ants at ATTICA, and it was a truly enjoyable dining experience from start to finish. The service was prompt and we loved the post-meal surprises. But we were still hungry and ended up buying burgers afterward."