In its latest incarnation,Attica puts indigenous Australia front and centre. And it's better than it's ever been,reviews Dani Valent.
Contemporary$$$
The Attica restaurateur and chef shares his Melbourne and Sydney food and drink favourites – plus the Malaysian food city he almost wishes he could keep secret.
These are the restaurants,pubs and bars that reveal our city’s essence,and who we are as Melburnians,says Besha Rodell.
Ben Shewry is more in his element at the refreshed Attica than ever before.
Go to Attica and you’ll be cosseted by devoted staff,dine deliciously well,and drink great wine.
Go to Attica and you'll be cosseted by devoted staff,dine deliciously well,and drink great wine in a handsome pair of rooms. But open your eyes,ears and mind,and you’ll be taken on a more interesting journey.
Ben Shewry's restaurant has been named one of the world’s best restaurants and is booked out weeks ahead.
Ben Shewry tells a great Australian story,for a Kiwi. His food is connected to its roots ...
You get the complexity and nimbleness of Thai cooking,but you're as likely to be eating cheese,black pudding or tomato as tofu or lychees.