Attica restaurant review

Updated October 12, 2026,first published November 18, 2024

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Other kitchens may flirt with First Nations foods; Attica’s world-class team goes all the way. A set menu in this understated room of generously spaced white-clothed tables might begin with a crunchy emu gribiche canape, wind up with a waxflower chocolate and, over the dozen-odd courses in between, showcase everything from ’roo and rosella to crocodile and Kakadu plum.

Delicate curls of poached abalone with wild beach greens taste subtly of southern seas; lemon myrtle-steamed barramundi is bright with Arnhem Land spices. An intense ragu of feral game on crisp saltbush pays playful homage to home-baked lasagne. Other detours into nostalgia – steamed pudding, pikelets – come with a distinct Indigenous spin in the form of native ginger or ooray jam.

Relays of servers speak with reverence of owner-chef Ben Shewry’s connections to producers across Australia, from Mallacoota to as far as Humpty Doo. This heartfelt, highly personal restaurant blends whimsy with finesse, delivering a genuinely original vision.

Good to know: Expect a literal hands-on experience, complete with abundant hot towels.

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