Recent social media posts
27/09/2026
Barramundi, Lemon Myrtle.
Northern Territory barramundi wrapped in lemon myrtle leaves and gently cooked over warrigal greens, finished with a sauce of Mardanggich spice from Western Arnhem Land.
20/09/2026
Louis knows how to cook up a meal, whether it’s Attica style or something a little closer to his heart and home.
Staff meal is about more than eating together. While there’s a little friendly competition involved, it’s mostly a chance to share a bit of where we each come from.
Attica, like much of our industry, is incredibly multicultural, and staff meal gives us the opportunity to learn more about each other through the food we grew up with and the dishes that mean something to us.
Thank you for sharing with us Louis Dang 💫❤️
17/09/2026
When Ben Shewry becomes obsessed with lasagne.
The Edge of Reason refers to two things: the crispy edges of lasagne, and Ben’s obsession with his favourite dish.
His obsession with the dish pushed logic and reason to the edge, as he explored just how far he could take lasagne from its familiar form.
13/09/2026
Sweet and Sour Tart of Quandong.
Fresh cheese curd from Long Paddock on Dja Dja Wurrung Country, paired with quandong, a native Australian fruit also known as the desert peach.
03/09/2026
Before you join us, we’ve answered some of the questions we hear most often to help you prepare for your experience.
Looking forward to welcoming you.
31/08/2026
Beyond the table, you’ll find a rotating collection of artworks from Ben Shewry and Kylie Shewry’s personal collection.
Guests were first welcomed by Cleon Peterson’s Mercenaries (2018). Peterson’s bold monochromatic works explore themes of power, conflict and the human condition, bringing a striking energy to the room.
The collection has since evolved with Reuben Paterson’s It’s Time for the Bedroom (2023), a work commissioned by Attica. One of New Zealand’s leading contemporary artists, Paterson is renowned for his mesmerising use of glitter, colour and texture to explore memory, identity and whakapapa.
As the collection rotates, each work offers guests a new perspective and another reason to look a little closer.
CLEON PETERSON
Reuben Paterson
26/08/2026
Smoked emu, native herb gribiche.
A classic gribiche with native herbs and finely cut emu, served on thin, crisp toasts.
23/08/2026
A closer look at one of the smallest ingredients on the menu.
Our warm macadamia pikelet with ooray jelly and macadamia cream is finished with finger lime and green ant sherbet.
18/08/2026
21 years of Attica. A crazy number in a world where restaurants don’t often get to exist for this long, and something that isn’t lost on us.
We’re incredibly lucky to have guests who have supported us, returned to us and allowed Attica to keep evolving. Looking back, it can feel like we’ve been a different restaurant every year.
What has remained is our drive to operate as creatively, sustainably and ethically as we can, while creating a fair working environment for the people who make Attica what it is.
21 years on, we’re very proud to still be here, and incredibly thankful for everyone who has walked through our doors, from the guests who continue to support us, to the team who are still here, and those we’ve had the privilege of watching grow from the sidelines.
12/08/2026
August Artist in Residence | 25–29 August
25 Years of Ravensworth | Murrumbateman | Ngunnawal/Canberra District
On 25 August, we resume our Artist in Residence series with another of our incredibly talented friends, Bryan Martin from ravensworthwines.
Across five nights, Bryan will curate our wine selection, sharing gems from the Ravensworth cellar spanning 25 years.
We’re very excited to open these bottles and share them with you.
Bookings available via the link in bio.
10/08/2026
Iced Ooray, Anise Myrtle Cream.
The dish comes together at the table. Freshly shaved ooray pum ice settles over anise myrtle cream, caramel jelly and pepperberry.
05/08/2026
Turning 30 seems to be a theme this year. Luckily, 1996 was an exceptional vintage.
We’ve got a number of bottles drinking beautifully right now, all available by the bottle or Coravin.
27/07/2026
Cooked over fire to order. Kangaroo, pepper and smoke, with bunya nut purée and native pepperleaf miso.
22/07/2026
The details. The precision. Forever grateful for this team.
Address
74 Glen Eira Road
Ripponlea, VIC
3185
For those using public transport, take the train to Ripponlea Station and from there it’s a short walk to the restaurant at Glen Eira Road. Alternatively, there are several bus stops in the area servicing various routes.
For those driving, parking is available on nearby streets but can be limited. There are also several paid parking lots within walking distance of the restaurant.
Opening Hours
| Monday |
5pm - 9pm |
| Tuesday |
6pm - 9pm |
| Wednesday |
6pm - 9pm |
| Thursday |
6pm - 9pm |
| Friday |
6pm - 9pm |
| Saturday |
5pm - 9pm |
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What people say
Attica Restaurant Melbourne on Glen Eira Road is a must-visit for foodies looking for an exceptional dining experience. The restaurant's official page showcases their latest offerings, including the Emu Smoked with Pepperberry, also known as the "Big Bird" Pastrami, which is currently on their menu. Attica Restaurant Melbourne also offers unique desserts like the Chocolate Skulls with Ooray Salted Caramel.
The restaurant's attention to detail extends beyond their menu and into their decor. They have chosen Featherston Scape dining chairs, which are iconic mid-century designs that add to the overall ambiance of the restaurant.
Attica Restaurant Melbourne has also shown its commitment to giving back to the community by donating all proceeds from its first service of 2020 to emergency funds for bushfire relief efforts in Australia. They even offered four tables for two people to the highest bidders, with a minimum bid of $600 for food only.
Overall, Attica Restaurant Melbourne is a top-notch dining destination that offers exceptional cuisine and a commitment to giving back to the community.
