Attica Restaurant Melbourne

21/06/2026

The Edge of Reason explores two ideas: the crispy edges of lasagne, and Ben’s pursuit of his favourite dish to the point of obsession.

16/06/2026

First Foods. Three small plates to start the journey.

02/06/2026

28/05/2026

Rock Flathead and Native Citrus⁠
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Lightly cured and dressed with four varieties of native Australian citrus. Served with wattle sourdough crackers and wattle miso cream.⁠
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Sourced from Victoria’s Corner Inlet fishery, which operates under sustainable fishing practices designed to minimise bycatch and reduce impact on marine habitats.

26/05/2026

The rhythm of service.

19/05/2026

Iced Strawberries, Anise Myrtle Cream.⁠
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Prepared tableside. Shaved ice finishes the dish, bringing together cold cream, native aromatics and soft caramel jelly in its final moment.⁠
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Anise myrtle, also known as ringwood, is a relative of lemon myrtle with notes of anise and fresh eucalyptus, traditionally used as a medicinal tonic.

14/05/2026

Marron and Kutjera Tomatoes⁠
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Oxheart tomatoes from Wandin Yallock Farms and marron from south-west Western Australia come together in Marron and Kutjera Tomatoes.⁠
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Wandin Yallock Farms is owned and farmed by Chris Manders, whose family has farmed the Yarra Valley for three generations, dating back to the early 1920s.

12/05/2026

For our marron course, Sam prepares our tomato & pepper leaf pairing.⁠
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First, we clarified oxheart tomatoes from the Yarra Valley, then infused them with smoked pepper leaf, creating a sweet, salty and smoky profile all in one.

03/05/2026

Smoked pastrami-cured emu – diced, sauced and spooned onto sourdough toast.⁠
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One of the first bites in our multi-course tasting menu.