Recent social media posts
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.
19/07/2026
Tart, tangy and strikingly-coloured Boonjie tamarind from far-north Queensland.
These perfect little tarts are filled with lactic-set curd, one of the oldest forms of cheesemaking, and topped off with this rare Australian native fruit found exclusively in the wet, tropical regions of QLD.
15/07/2026
Last week, we had the honour of hosting a special NAIDOC Week brunch alongside our friend Senator Briggs and Bad Apples Music.
We welcomed an incredible group of guests from across music, sport and culture to celebrate 50 years of NAIDOC Week, 10 years of Bad Apples Music and the excellence of First Nations people.
Thank you to everyone who joined us.
🍎🍎🍎
13/07/2026
Before every service, we have dinner together as a team.
Each day, one person is rostered to lead the meal. It might be a dish from their home country, something they grew up eating or a recipe that means something to them. It’s their chance to share a small part of themselves with the rest of the team.
While one person leads the menu, everyone gets involved. It’s all hands on deck to cook, share and sit down together before the restaurant opens.
It’s a simple ritual, but one that reminds us that great hospitality begins with looking after each other.
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.
