Contemporary Australian tasting menu · Ripponlea · Melbourne, Australia
How to book Attica
The drop
Tables open 90 days ahead at 09:00 Melbourne time.
Rule from the restaurant's own site, last read by us 30 September 2026.
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- Books on
- OpenTable
- Release
- 90 days ahead at 09:00 (Melbourne time)
- Next release, your time
- 09:00 Melbourne time (turn on JavaScript to see it in your time zone)
- Dates released through
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About Attica
Attica is a restaurant on Glen Eira Road in Ripponlea, in Melbourne's south-east, owned and run by chef Ben Shewry1,4. Shewry, who was born in New Zealand and grew up on a farm in North Taranaki, became head chef in 2005 and bought the business from its founders in January 20157,8.
The kitchen calls itself Australian "both in location and in spirit", building its food around native ingredients and the country's many food cultures, including those of its First Peoples1. The menu changes with the seasons and leaves out luxury staples such as caviar and lobster; the team says it prefers "ambitious" dining to the label fine dining, and guests may be asked to eat some courses with their hands3. Reviewers describe dishes such as crocodile ribs, a crocodile souvlaki, emu pastrami, whipped emu egg and King George whiting laid out in the shape of Australia4,5.
Dinner is a single tasting menu, served Tuesday to Saturday: Time Out counted ten courses over almost four hours in 2024, while Gourmet Traveller listed eleven1,4,5. Bookings open at 9am Melbourne time ninety days ahead and need a deposit; the largest table seats eight, and a semi-private room holds up to 182. Gourmet Traveller notes a dark, "charcoal-hued" room4.
Attica has a long record in award lists. In 2018 it ranked 20th on The World's 50 Best Restaurants, its sixth year in the top 506, and it was named Gourmet Traveller Restaurant of the Year in 2015 and 20197.
What people like
- The crocodile dishes, above all the charred crocodile ribs that Time Out called the highlight of its evening and the crocodile souvlaki Gourmet Traveller found unforgettable.4,5
- The use of native Australian meats and plants, with Time Out describing the kitchen as masters at cooking local meats.5
- The sense of theatre: Gourmet Traveller described a night at Attica as a performance rather than just a dinner.4
- Warm, confident service and wine pairing, which Gourmet Traveller called an assured and personable supporting cast.4
- Its inventiveness: Time Out ranks it among Melbourne's most innovative and experimental restaurants.5
Pictures
Sources
Last checked 30 September 2026.
- attica.com.au official: Release at 9am Melbourne time 90 days ahead, deposit, change rules, hours, OpenTable widget, checked 2026-09-30
- theworlds50best.com secondary: Not on the World's 50 Best 2025 list (1-100), checked 2026-09-30
Sources for the description and pictures
- attica.com.au official: Attica Melbourne | World-Class Fine Dining Restaurant
- attica.com.au official: Attica Reservations | Fine Dining Melbourne Booking
- attica.com.au official: Attica Menu | Modern Australian Fine Dining Melbourne
- gourmettraveller.com.au press: Attica, Ripponlea: Restaurant review | Gourmet Traveller
- timeout.com press: Read our review of Ben Shewry's Attica in Melbourne
- timeout.com press: Melbourne's Attica is the 20th best restaurant in the world
- en.wikipedia.org reference: Attica (restaurant) - Wikipedia
- en.wikipedia.org reference: Ben Shewry - Wikipedia