Attica

L'avis de Gault&Millau

A Gault&Millau Australia TOP 100 restaurant Just when you think the immensely talented Ben Shewry has hit his creative peak, out comes the new seasonal menu with innovative combinations showcasing more unique concepts featuring native ingredients in a meaningful way. Restaurant Manager Kevin McSteen sets the perfect tone for the experience, with exactly the right balance between jovial and professional for his dream service team to emulate – so intuitive, they are almost channelling your next wish. Your journey through the menu starts with a series of playful snacks, from a vibrant take on a taco to the signature ‘An Imperfect History of Ripponlea’ trio. The divine Byron Bay crab served with wattle bread and cultured butter sets a new benchmark for a bread course, while the Flinders Island salt-cured red kangaroo is a stunning course celebrating the new wave of Australian cuisine. Featuring sublime texture, the ‘beach’ potato is seasoned beautifully, and is followed by spectacular marron served in its shell with desert lime XO. PSST! The gardens at the historic Rippon Lea Estate provide Attica with a range of herbs from the plots, maintained by and for the restaurant, along with an array of offerings from the estate’s impressive orchard. Reviewed for the 2019 Guide

Adresse

74 Glen Eira Road, Ripponlea
3000 Melbourne

Contact

+61 3 9530 0111

Voir le site web

Twitter Voir le compte Twitter

Horaires

Lundi 
Mardi  / 18:00 - 22:30
Mercredi  / 18:00 - 22:30
Jeudi  / 18:00 - 22:30
Vendredi  / 18:00 - 22:30
Samedi  / 18:00 - 22:30
Dimanche 
Publicité

Formules

D'autres bonnes adresses

Yagiz

Yagiz

22 Toorak Road, South Yarra, 3000 Melbourne

Vue de monde
Sélectionné par Gault&Millau Selection
19 / 20

Vue de monde

Level 55, Rialto, 525 Collins Street, Melbourne, 3000 Melbourne

Vivace Ristorante
Sélectionné par Gault&Millau Selection
14 / 20

Vivace Ristorante

317 Bay Street, Brighton, 3000 Melbourne

Publicité