There’s something very humble about this unassuming Ripponlea restaurant with, arguably, some of the world’s finest food. It’s an attitude that emanates from Head Chef Ben Shewry, infusing everything.
The simple warm earthy tones, the unpretentious, intimate space and the Tuesday night Chef’s Table (where the team try out new creations) are all clear indications that at Attica the food comes first.
Dinner is a degustation of 5 or 8 courses and there is a separate menu for vegetarians. Each dish has been carefully crafted by Shewry to be a complete and unique experience; from ‘potato cooked in earth’ to ‘apple, olive and warm shredded wheat’ the simple names belie elegant and complex dishes that you could easily find yourself compelled to describe in detail for months afterwards. Layers of crunch and crackle, mingle with salty explosions and silky, smoky froths.
Shewry’s formative years in New Zealand play a big part, with dishes representing landscapes and experiences that have influenced him throughout his life.
Staff are well equipped to give you pointers on getting the best out of each dish. Creative fine dining in humble, relaxed surrounds.