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Updated Reservations Policy

Reservations to open 3 months prior

14/10/2013

Attica has modified its bookings policy for 2014.
We have done this due to increased demand for the relatively few tables we have available!

Bookings are now available up to a maximum of three months in advance.
We are currently taking bookings for the month of January 2014.

On the 1st of November 2013, we will open bookings for the month of February 2014.
From then on, bookings will become available on the first of each month for three months ahead of time.

Bookings can be made via phone or email from 9am.

Please note. Attica's office hours are Tuesday to Friday 9am to 7.30pm. If any requested date falls outside of this timeframe, reservations will be available from 9am on the next day we are open.


2013 Bookings

23/12/2012

Christmas is just around the corner and the New Year is not far away...

Over this period, Attica will be closed from Sunday 23rd December until Thursday 10th January.
We will re-open for dinner on Friday 11th January.

Re-opening in the New Year will bring the return of the Tuesday night Chef's Table and the 5 course menu option on both Wednesday and Thursday evenings.


Attica Awarded 2 Hats

The Age Good Food Guide 2011

31/08/2010

We are pleased to announce the great news that we were again awarded 17.5/20 and 2 Chef's Hats at last nights award ceremony.


Voted 73rd Best Restaurant in the World

The San Pellegrino World’s Best Restaurants

27/04/2010

We are thrilled to announce that on Tuesday 27th April we received the sensational news that Attica has been listed as the 73rd Best Restaurant in the world in the San Pellegrino World’s Best Restaurants List.

This list is often referred to as the ‘Oscars’ of the hospitality world, so you can imagine how excited and humbled we are to receive this recognition.


Our culinary stars set to sparkle in Madrid

The Australian

26/01/2010

The Spanish capital is the place for any self-respecting food lover to be this week; the three-day Madrid Fusion gastronomic festival kicks off on Tuesday and has attracted a who's who of the international culinary fraternity.

Three of Australia's most innovative chefs - Ben Shewry, Mark Best and Cheong Liew - will attend for the first time as our national representatives, alongside international stars such as Ferran Adria (El Bulli, Spain), Heston Blumenthal (The Fat Duck, England), Alain Ducasse (Plaza Athenee, France and Louis XV, Monaco), Rene Redzepi (Noma, Copenhagen) and Thomas Keller (The French Laundry and Per Se, US).

For Shewry, whose theatrical offerings at Melbourne's Attica restaurant have gained him high praise from critics and customers alike, the event is "a once-in-a-lifetime opportunity" but, oddly enough, not the only thing on his mind at the moment.

"I head off [to Spain] four days after my wife Natalia has our third child, as horrific as that sounds," Shewry tells Food Detective.

"I think I'm probably the only person at the summit who will be able to say Madrid Fusion wasn't the most exciting thing to happen to them at the time."

But he's thrilled to be one of the few Australians who've taken part in the event. "With the exception of Tetsuya [Wakuda], Australia has never really been represented at Madrid Fusion and as a small child growing up with a dream of becoming a chef, it was impossible to imagine travelling the world showing other people how you cook and what your philosophies are," Shewry says.


Ben Shewry to appear in Coco

Phaidon Book Released October 2009

21/09/2009

10 of the best chefs of today reveal who the 100 chefs of tomorrow will be.

Ben was selected by Shannon Bennett to represent one of the top 100, to appear in the new book.

The publication will provide unique insights into the incredible variety of culinary talent working today in places as diverse as Paris, Copenhagen, Kyoto, New Orleans, Bilbao, and Beijing.

It will Include menus and recipes from each emerging chef, all illustrated in full colour alongside images of their kitchens and restaurants.

The first food book of its kind, Coco is an invaluable cookbook and a unique overview of contemporary gastronomy.


Australia's Top 50 Restaurants

The Australian

17/09/2009

In the recent Weekend Australian magazine John Lethlean and Necia Wilden chose their 50 top restaurants Australia wide. Attica was chosen as the first Victorian entry in the guide.

It's an A-list of 50 Australian restaurants that doesn't pretend to name the top, or the best, or anything that would normally be calculated on the basis of a set of objective guidelines dealing in categories and points.

The A in the list stands for Attitude. Good attitude. In a dining-out culture undergoing seismic shifts, where the very understanding of the word "restaurant" is under siege from cafes and wine bars doing excellent food, we think it's important to get back to some fundamentals. The things that remind us why we like eating out in the first place.


Awards Season is Upon Us

The Age Good Food Guide 2010

09/09/2009

Attica is delighted to have been ranked third best restaurant in Victoria by the 2010 Age Good Food Guide with a score of 17.5 out of 20.

We are extremely happy and humbled by the recognition that this well respected guide has given us.


15th Best Restaurant in Australia

Gourmet Traveller

03/09/2009

In the recent Gourmet Traveller awards Attica was ranked the 15th best restaurant in Australia awarded a two star rating in the most recent guide.

We are extremely happy and humbled by the recognition that this well respected publication has given us.


Madrid Fusion 2010 Invitation

Ben Shewry Invitation

19/08/2009

Attica chef Ben Shewry is honoured to have received an invitation to the 2010 Madrid Fusion Festival. The festival stands apart as the premier event for the world leaders in the field of cooking, it has been described as the G8 for chefs. Ben is the first and only Victorian chef to have received an invite in the 8 year history of the festival.

Chefs from around the world meet annually in Madrid to present their newest dishes, as well as the ingredients, techniques and creative inspirations behind them. The hosts of the festival have recognised the unique, thoughtful, emotional nature of Ben's food. His ability to source the freshest of ingredients (he forages daily), as well as his ability to utilise modern cooking techniques to enhance and amplify the purity of those ingredients has gained him an appearance on stage at the upcoming festival in January 2010.