The Australian Open isn’t just an opportunity to see legends of international sport up close. It’s also a festival of decadent dining, curated by some of the city’s most inventive chefs, including Attica’s Ben Shewry.
Pull up a kitchen-side seat and watch above as Ben Shewry tests out dishes for his new pop-up, Atrium. His aromatic Port Philip mussels cooked in riesling has crowds cheering – not an unforced error in sight. Take a look at what he's serving up on the clay.
This article is produced by Broadsheet in partnership with Tennis Australia.
