Attica Ripponlea - Buy Reservations

we were blown away by the extraordinary creative use of Australian ingredients - tasty exciting refreshing. Wonderful to see our Australian ingredients showcased with pride. The waiting staff were massively well informed about the menu and the number of wait staff per client was far above even the best restuarant standard. The wine list was narrow and self indulgently flamboyant - a lack of mainstream choices - easily fixed though. Delightful evening.

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Had expected more from this highly rated restaurant. My wife and I found the dishes had over emphasized Australian game. Nonetheless, the best dishes were for me the honey glazed crocodile ribs, kangaroo steak, & crab sandwich. Not sure about going to the backyard for the games & hot dog (interesting idea, but perhaps a little too casual, & out of synch with the restaurant). Desserts were ordinary . Service was decent. Lastly, found the ambience & lighting in the dining room a little harsh . In a city of many fine restaurants, Attica does not stand out

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I had been eagerly awaiting our trip to Australia, and thus, to Attica for many months. We, like everyone else, had watched the Chef's Table episode and were really excited about all of the opportunities we were going to have to try interesting and different food...

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What a pricey joke ! My birthday dinner was like a poverty tasting experience >_< . Started eating with hands only, beans and ended with ants 😵 💫 Disregard the price, Attica is not bad if you are after fun and exceptional food ingredients such as croc, emu, green ants. The first course - BBQ croc already put me off. Provided no cutlery, it’s too messy and greasy to eat with hands only. I’m a light eater, too filling to start with. The 2nd course was a tiny clay pot of wattle. These 2 starters killed all appetite for coming courses. Other than the overpriced 10-course dinner tasting menu, wine markup is fairly high except their own labelled wines though not recommended. Deco no where near fine dining restaurant class.

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Attica was one of a kind in the use of "uncommon" food stuffs or mixed common and uncommon ingredients to have a unique but all had very fine and nice taste with the right balance of sweat sour and saltiness. We enjoyed all the presented courses very much. Attica deserves it long years of reputation of being on top of the list of best chef hatted restaurants in Australia and it really is one of the very best in the world. The service was excellent and attentive despite the full and crowded restaurant.

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I took my sister here last night for a special occasion. We both had a fabulous time. The food was as expected, different, experimental and delicious. We walked out satiated and satisfied, The best part was the outstanding service. Lovely, friendly, knowledgeable staff, who made us feel special. Thank you for a great night!

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Saddle up for a dose of 'Bush Tucka' folks! Let be begin by saying I've had many 'experiencial' meals in my time, right up to last month in Europe. Most are of a nature you wouldn't want to repeat more than once a year of at best seasonally. This one I definitely don't require again. The ponderous nature of the dining experience itself is highlighted by the fact it is drawn out over ten courses lasting very nearly four hours. Unfortunately on top of it all, I found myself feeling most unwell a couple of hours later due to something in the meal not agreeing with me. The wine pairing (which I generally avoid) also cane with a lot of patronising from the wine staff. I found myself going to lengths to point out I was either extremely familiar with the varietals or even in cases the specific wines served so as to not have to feel so talked down to. Lastly, we were really underwhelmed by this establishments eclectic decor. It truly wasn't up to level other establishments attempting to present this level of dining experience.

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Attica is all about unusual native ingredients, so arrive with an open mind and be prepared to try flavours you’ve never experienced before. Not all courses hit the high notes individually, but collectively a very memorable meal. Warm service and great wine as well with a bit of theatre thrown in for good measure. The tasting menu is a lot of food, turn up hungry.

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So… a very difficult one to review until one is honest with oneself - on the face of it a complex, challenging meal invoking the sort of foodie equivalent of imposter syndrome - doubting what you like in a meal…but being afraid to say so - but in short I didn’t like any of it - apart from the cocktails which were awesome and most enjoyable part of the experience. Things just collapsed when it came to the food. Theme was indigenous Australian ingredients - but the close to obsessive focus on these ingredients frankly meant a total lack of good, balanced enjoyable dishes. The “hand” canapés (shared dishes of green ants berries, saltbush etc) weren’t particularly sensible to serve in a pandemic even after hand sanitizer (after all what is the hand doing - taking the food to the mouth) and actually weren’t very nice - sour, bitter intensity - like eating a random bit of bush and deeply regretting it afterwards. Crocodile was a fatty bony congealed lump of stuff - no amount of lemon myrtle and salt could disguise that - served as hand food presumably to deal with accidental ingestion of razor sharp bones. Just not great. A caviar of ants in honey with Blini and cream cheese served as being akin to caviar really didn’t work as the ant heads were sharp and caught in one’s throat. Actually it reminded me of when sticky liquid ant killer used to be in vogue. Stop it I don’t like it… A pate of emu liver was itself great… but ruined by the intense sour notes of the (admittedly spectacular) blossom it was served in and the cloying red (hibiscus?) sauce poured over it. The two fish courses - a medley of seafood and a freshwater crayfish soufflé were both awesome - no need to invent anything particularly outrageous or Australian here - just cook some fish well and serve it. Brilliant. Then it was back back to the Australia focus “mate” - Kangaroo was awful - little squares of meat on a skewer served with a splurge of tasteless pepper sauce (except it wasn’t peppery) and really bad fries. The server commented they would be the best fries I have had all day…. She obviously hadn’t been a local fish and chip shop recently - they were dry twigs of potato. Deserts weren’t much better - an average cheesecake served outside in front of a smokey fire and an overly sweet coconut ice cream with a tart native cherry. Then we escaped. It was expensive, but it wasn’t nice. To my mind it was using ingredients because they were Australian, not because a better option existed overseas. I wish they stopped this sort of focus and looked at areas they could provide tangible outcomes.

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We had been planning to go to Attica for a long time and finally made it. The vibe in the restaurant is lovely without being pretentious which is a relief. Service was very good and friendly with very well trained staff. The food itself was innovative and original - think ants, crocodile, emu - very Australian...but I wanted more of a WOW flavour explosion in more of the dishes. I think the restaurant would benefit by having a few less courses (there were 10 dishes) and really focusing on those that are absolutely yummy and unique. We did enjoy going outside for the Basque cheesecake first dessert - a nice twist!

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This was our second visit to Attica, sadly this visit was not as inspiring. The food is absolutely spectacular, and I can’t begin to query the cost given the lengths the team must go to in order to source such exquisite and unusual produce. Cocktails and wine list are also amazing. My life would be notably improved if I had the recipe for Ripponlea Calling! Unfortunately, the fabulous culinary experience was let down by the service, and, to a lesser degree, the restaurant itself. A probably very passionate wait staff came across as arrogant and elitist, one in particular clearly enjoying humbling us with their own highfalutin descriptions of some the cocktails, and the wait service was scripted to the point that the service felt entirely contrived (and in some cases so monotonously delivered it was menacing!). Too many inside references became isolating (are we supposed to be following every move of the Attica team on Instagram???) and towards the end of the meal we could only laugh as we heard line after line identically repeated, tone, pace and joke included, to the guests dining around us. It just lacked any sense of effort to build genuine rapport. I would have liked the menu presented at the end of the meal to have had some detail on the dishes - I know we ate Reko (Rennie) and Ben’s Caviar (and omg amazing) but heck, our experience could have been extended well beyond the meal had the menu listed the features of the dish, and no doubt would have been a talking point and may have inspired us to learn more about indigenous foods. Don’t get me wrong, we had a fabulous night out and enjoyed the dishes immensely but our last Attica experience felt mysterious, exciting and shared with the Attica team - and that was so alluring - not so much this time.

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