Attica Melbourne – Culinary Journey Through Australia’s Best Tasting Menu

Attica Melbourne – Introduction and Booking

As you may have read in my past restaurant reviews on PMB, I enjoy exploring the “World’s Best Restaurants” list to find exceptional dining experiences during my travels. Australian restaurants are rare to find on the list. In 2021, Attica, located in Melbourne, came in at #97. Attica has received many great reviews and often makes it to the top ten lists of best Aussie restaurants. It uses many unique ingredients native to Australia in its tasting menu, which was another reason that made me want to eat there. Given all its positive acclaim, I visited Attica during my trip down under.

Restaurant Exterior

Reservations open 90 days prior on their website. The cost is $360 for an 11-course tasting menu, and $150 is required in advance to secure the booking. I recommend booking as soon as your desired date opens up because, during my visit, it was a full house for dinner. They are open for dinner from 6 pm to 8 pm on Tuesdays to Saturdays.

Location, Ambiance and Service

Located in Melbourne, Australia, Attica is a short transit ride from Central Melbourne. I took the Pakenham Line (Blue Line) from Melbourne Central Station to Richmond or South Yarra, then the Sandringham Line (Pink Line) to Ripponlea Station. It was a 3-5 minute walk to the restaurant.

All smiles in Attica Melbourne.

Soft music played on speakers, and soft lighting was throughout the restaurant. I had a 6 pm reservation, and as soon as they opened, the restaurant eventually reached total capacity. The decor featured grey walls with Australian-inspired paintings, black carpet, and a ceiling. The tables were marble-top granite with no tablecloth. The main dining room had over 20 tables shaped like a “U.”

In the bar room, where one dish was served, tennis and condiment caddies were played from a traditional sports bar. There were no tables to sit at, just counter space meant for spending five minutes there and having one course on the tasting menu. There was also a main bar directly in front of my table in the main dining room.

Main seating area

I had one main server, Dani, who was terrific. I tend to ask many questions about the dishes being served, and she was very knowledgeable. With many ingredients being local to Australia and having never tasted them before, Dani was very good at giving me descriptions of these unique ingredients. Other servers who brought out the dishes were also knowledgeable. Molly, my server at the bar, answered my questions about the dish being served there.

Attica Melbourne – Drinks

The drinks service at Attica is as meticulously curated as the tasting menu, showcasing unique Australian ingredients and classic favourites. The bar offers an array of cocktails, mocktails, and an extensive wine list that complements the culinary experience. During my visit, I decided to explore two of their signature drinks—one cocktail and one mocktail—to immerse myself in the true flavours of Australia.

Attica Bar

• The Evergreen

The first drink I tried was The Evergreen, a cocktail made with Marionette Bunya Bunya Liqueur, pandan, and lime. Bunya Bunya is a unique Australian ingredient derived from the Bunya tree, which is native to Queensland. The drink had a more pronounced lime flavour than the liqueur itself. While it wasn’t what I expected, the cocktail offered a refreshing start to the meal. The strong lime flavour overpowered the subtler notes of the liqueur, making it less balanced than I had hoped.

• Beetroot and Pepperberry Mocktail

Halfway through the meal, I opted for one of their signature mocktails – the Beetroot and Pepperberry. Served chilled in a wine glass, this drink featured the native Australian pepperberry, known for its unique flavour. Unfortunately, the mocktail tasted like apple cider vinegar, and I couldn’t detect the beetroot, which usually has a robust flavour. Again, this wasn’t what I had expected, and I wouldn’t recommend it if you prefer more traditional mocktail flavours.

While both drinks were unique and highlighted native Australian ingredients, they did not meet my palate preferences. Despite not thoroughly enjoying my drink choices, I appreciated Attica’s effort in creating a beverage menu that complements its innovative food offerings.

Attica Melbourne – The Tasting Menu

First Foods:

1. Emu Parfait Wafer topped with Ooray Plum Jam: Crispy wafers topped with sweet plum jam are a great start to the meal.
2. Wattle Seed Cake – Crunchy seeds on top of a soft cake made from ground wattle seed.
3. A Sprig of Saltbush—very crispy and chewy. The flavour was hard to describe, but it was good.
4. A Spoon of Native Honey—it had more of a burn when eaten than sweetness. It is made with honey from stingless sugar bag honey bees.
5. Pickled Boonjie Tamarind—This fruit has a tangy, vinegary flavour. Eat the flesh around the seed, not the seed itself.
6. Rainforest Cherry & Macadamia – Moist and juicy cherry with a sprinkle of macadamia nuts on top.

First Foods – Amuse Bouche

Main Courses:

1. BBQ Saltwater Croc Ribs—These were Served with four accompaniments: sea salt, hooray plum BBQ jam, mayonnaise, minced crocodile, and circular soft bread slices for making mini tacos. This dish was meant to be eaten with hands, and a wet towel was provided after the meal. Great first course!
   

   BBQ saltwater croc ribs

   

   First course accompaniments

2. Mud Crab, Bunya Bunya & Seaweed Pikelets – Mud crab on a bed of bunya sauce, served with light green seaweed lettuce cakes and finger lime. The crab and cakes complemented well with the crunchiness of the finger lime.
   

   Mud Crab

3. Pyengana Cheese Puff—A one-bite finger food with a bread outer shell filled with cheese inside, it looked more like a cream puff than a “Cheetos cheese puff.”
4. A Pie at the Pub—made from kangaroo tail, peas, mint, and shredded Pyengana cheese in a saltbush crust with homemade vegemite inside, served with pepper berry sauce and a dark ale. This dish was served at the bar in another room. My second favourite dish is the main entrees on the tasting menu.
   

   Pie at the Pub

   

   Dark Ale

5. Tart 3K – A Phyllo crust topped with sheep’s milk cheese, watermelon radish, snow peas, kohlrabi, purple daikon, and pureed snow peas in the center, garnished with ground pepper berry. The crispy pastry shell, soft cheese, and crispy vegetables made each section’s flavour stand out.
   

   Tart 3K

6. WA Marron with Red Champagne Fingerlime – Freshwater crayfish topped with champagne, shallot, and finger lime sauce served with sourdough bread. The textures of the finger lime and maroon complemented each other. This was my favourite dish of the night.
   

   Freshwater Crayfish

7. The Valley to the Bay – Grilled blue mussels stuffed with tomato and fried, wrapped in tomato and topped with pineapple. The sweetness of the pineapple mixed with the tangy tomato was enjoyable, but it was my least favourite dish.
   

   Grilled Blue Mussels

8. Eat the Problem Lasagne— This three-meat lasagna with wild boar, venison, and buffalo was served with a salad. It was meaty and rich, a great exclamation point for the last entree on the tasting menu!
   

   Wild Boar – Venison – Buffalo Lasagne

Attica Melbourne – Dessert

1. Sunrise Splice – Passion fruit with crushed ice, coconut gelato in the center, and toasted meringue. The warm meringue with the coconut sorbet and ice-cold passion fruit was delicious.
2. Waiter, There’s Ants in My Rosella! – Served in an ice-cold dish with sabayon and rosella flower, candied and stuffed with chocolate mousse, topped with fire ants. The mix of flavours worked well.
3. A La (Red) Cart – Brought out on a red cart, the petite fours included a variety of sweets, each stuffed with a sweet sauce or mousse inside. It’s best to eat them in one bite.

Final Thoughts

This was a 5-hour dining experience from 6 pm to 11 pm, but the time flew by as I had a couple from New York sitting next to me who also visited for the Australian Open, so I had a great chat with them between courses. The restaurant suggests the meal lasts 2-3 hours, but I guess I ate slowly.

Overall, the meal was excellent. My two drinks were the least favourite part, but that was more of a personal palette preference. One thing about dining at fine restaurants is taking a chance and trying something different. Sometimes, you win, and sometimes, you don’t.

If you are looking for a fine dining experience with an Australian twist regarding the ingredients on the menu while in Melbourne, I recommend Attica and its tasting menu. Get there before Michelin does, as I am sure the menu price will be higher once they get their well-deserved star. Bon appétit! 😊