Attica Melbourne

Welcome to Attica, a culinary gem nestled in the heart of Ripponlea, Melbourne. This celebrated restaurant offers an unforgettable dining experience, blending innovative Australian cuisine with a warm and inviting atmosphere. Located at 74 Glen Eira Road, Ripponlea, Victoria, 3185, Attica is easily accessible and promises a remarkable evening from start to finish.

Attica’s ambiance is both sophisticated and relaxed, creating the perfect backdrop for a special occasion or a memorable night out. With its thoughtfully designed interior and attentive service, you’ll feel right at home as you embark on a culinary journey like no other.

Attica welcomes guests from Tuesday to Saturday, with dinner service beginning at 6:30 PM. To ensure you secure your place at this sought-after destination, reservations are essential. You can reach their friendly team at +61 3 9530 0111 to book your table or inquire about any special requests.

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Menu Highlights

Snacks

Potato Cooked In The Earth It Was Grown In: A simple yet profound dish celebrating the humble potato.
Goolwa Pipis and Native Herbs: Fresh pipis combined with aromatic native herbs for a burst of flavor.
Kangaroo, Davidson Plum, Saltbush: A unique and savory combination of Australian native ingredients.
Smoked Wallaby with Paperbark: Delicate smoked wallaby served with fragrant paperbark.
Salted Red Kangaroo and Bunya Nut: Rich salted kangaroo paired with earthy bunya nut.
Moreton Bay Bug with Geraldton Wax: Sweet Moreton Bay bug enhanced by the citrusy notes of Geraldton wax.
Marron with Finger Lime: Succulent marron complemented by the tangy burst of finger lime.
Emu Egg with Desert Lime: A luxurious emu egg infused with the zesty flavor of desert lime.
Crocodile and Samphire: Tender crocodile meat paired with salty samphire for a coastal taste.
Green Ants on Toast: A surprising delicacy featuring the unique citrus flavor of green ants.

Entrees

Hand Dived Scallops with Sea Parsley: Fresh scallops expertly prepared with delicate sea parsley.
Smoked Eel with Horseradish: Rich smoked eel balanced by the sharp bite of horseradish.
Slow Cooked Octopus with Black Garlic: Tender octopus slow-cooked to perfection with pungent black garlic.
Seared Tuna with Wakame Salad: Perfectly seared tuna served alongside a refreshing wakame salad.
Oysters with Native Thyme Mignonette: Fresh oysters enhanced by a fragrant native thyme mignonette.
Spanner Crab Ravioli with Brown Butter Sage: Delicate ravioli filled with sweet spanner crab in brown butter sage.
Yabby Tail with Lemon Myrtle: Succulent yabby tail infused with the aromatic scent of lemon myrtle.
Prawns with Chili and Garlic: Plump prawns sautéed with chili and garlic for a spicy kick.
Calamari with Lemon and Herbs: Tender calamari lightly fried and served with lemon and fresh herbs.
Mussels with White Wine and Garlic: Fresh mussels steamed in white wine with garlic and herbs.

Mains

Roasted Duck with Fig and Port Wine Sauce: Crispy roasted duck served with a rich fig and port wine sauce.
Grilled Barramundi with Asparagus and Hollandaise: Flaky grilled barramundi accompanied by asparagus and hollandaise sauce.
Lamb Loin with Rosemary and Garlic: Tender lamb loin roasted with rosemary and garlic to perfection.
Beef Tenderloin with Mushroom Ragout: Succulent beef tenderloin served with a flavorful mushroom ragout.
Pork Belly with Apple Cider Reduction: Crispy pork belly glazed with a sweet apple cider reduction.
Chicken Breast with Lemon and Herb Butter: Juicy chicken breast enhanced with a zesty lemon and herb butter.
Vegetarian Risotto with Seasonal Vegetables: Creamy risotto made with fresh seasonal vegetables.
Pan Fried Gnocchi with Pesto and Parmesan: Light and fluffy gnocchi pan-fried and served with pesto and parmesan.
Pumpkin Ravioli with Sage Butter: Sweet pumpkin ravioli drizzled with a fragrant sage butter.
Cauliflower Steak with Tahini and Pomegranate: Roasted cauliflower steak topped with tahini and pomegranate.

Desserts

Chocolate Lava Cake with Vanilla Bean Ice Cream: Rich chocolate lava cake served with creamy vanilla bean ice cream.
Crème brûlée with Lavender: Classic crème brûlée infused with the delicate scent of lavender.
Apple Tart with Cinnamon Ice Cream: Warm apple tart served with a scoop of cinnamon ice cream.
Panna Cotta with Berry Coulis: Smooth panna cotta topped with a vibrant berry coulis.
Tiramisu with Coffee Liqueur: Classic tiramisu soaked in coffee liqueur.
Sticky Date Pudding with Butterscotch Sauce: Warm sticky date pudding drizzled with butterscotch sauce.
Lemon Tart with Meringue: Tangy lemon tart topped with a sweet meringue.
Chocolate Mousse with Raspberry: Decadent chocolate mousse layered with fresh raspberries.
Ice Cream Selection: A variety of delicious ice cream flavors to choose from.
Sorbet Selection: Refreshing sorbet flavors to cleanse the palate.

The interior of Attica is minimalist and elegant, letting the food take center stage. Expect impeccable service; the staff are knowledgeable, attentive, and passionate about the dining experience they provide. Pricing aligns with the high quality and innovation of the cuisine, making it an investment in a memorable meal. The vibe is sophisticated yet comfortable, perfect for special occasions or a refined night out.

Attica provides an atmosphere of refined modernism in the main dining area, offering an intimate experience without stuffiness. The lighting sets a relaxing mood, inviting the diner to enjoy their company as much as the food itself. Every detail is considered, from the unique plating to the pacing of the meal, ensuring an evening that is both seamless and spectacular.

Attica also has a garden where some ingredients are grown, reflecting their commitment to fresh, local produce. The restaurant’s commitment to showcasing native Australian ingredients elevates the dining experience beyond just food to an educational immersion into the land’s rich culinary heritage.

Attica’s menu offers an intricate dance between innovation and tradition, where each dish tells a story of the Australian landscape. The staff are not just servers but storytellers, who carefully guide diners through the narrative of each course, explaining the origin and significance of the ingredients, further enriching the dining experience.

The ambiance is understated, with natural materials and soft lighting creating a serene backdrop. The restaurant is designed to encourage interaction and exploration, with open spaces and intimate nooks that make every visit feel unique. With sustainability at its core, Attica strives for minimal waste and environmental impact, making it not only a culinary destination but also an example of responsible dining.

Conclusion

Attica is renowned for its innovative use of native Australian ingredients and dishes like the Potato Cooked In The Earth It Was Grown In, and the Kangaroo, Davidson Plum, Saltbush. It’s a place for adventurous foodies, special occasion celebrators, and anyone seeking a truly unique culinary experience. I’d give Attica a glowing review for its commitment to excellence and its ability to create lasting memories.

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