How much is it to eat at Attica?
We love looking after people but formal isn’t our style – we’re more into chatting than genuflecting. We serve a multi-course tasting menu at $360pp (payable upon booking) and beverages are charged on consumption.
Who owns Attica Melbourne?
Chef Ben Shewry
Chef Ben Shewry has announced he is the sole owner of Attica, the restaurant in Melbourne’s south-eastern suburb of Ripponlea that’s No. 32 on the San Pellegrino World’s 50 Best Restaurants list.
What type of food is Attica?
Attica’s food is fairly mainstream, in the context of Australian fine dining. It serves dishes with ingredients that scream paddock-to-plate-hand-picked-native-Australian-fresh-local-organic produce. These days, kangaroo dishes and house-made butter are standard fare.
How many hats does Attica have?
Three Chef Hatted Restaurants in Melbourne Serving up inventive tasting menus that push the culinary boundaries, each dish heroes local, underrated ingredients like bunya nuts and murnong. Eclectic, warm and one-of-a-kind, dining at Attica is a truly unique experience, worth more than three hats.
Why is there no Michelin in Australia?
Why are there no Michelin star restaurants in Australia? The simplest answer is that the Michelin Guide (The Red Guide) covers various countries throughout the world but has yet to step onto the sandy sun-kissed shores of Australia.
How much does Faviken cost?
Faviken is ranked 34th on the San Pellegrino list of World’s Best Restaurants. The cost of the dinner is $250, with optional wine pairings at $105. So after 8.5% sales tax and an 18% service charge, your wine-paired repast will cost $450 for one or $909 for two.
What happened at Attica?
A burned hat of an Attica guard frames a bullet hole in the railing surrounding the yard of cell block D at Attica. More than 10 hostages and 30 prisoners were killed when armed police and National Guardsmen staged a mass assault on the prison..
What is the dish that saved Attica?
Salt Bush Lamb
Shewry recalls it was one particular dish that turned the fortunes of Attica around. “We called it the dish that saved the restaurant,” he laughs. “It was the Salt Bush Lamb, and became one of our most popular dishes ever. For example, if we had 40 people in for dinner, 37 would order that.
Who is chef at Attica?
Ben Shewry
Ben Shewry (born 1977) is a New Zealand chef and owner of Attica restaurant in Melbourne.