Hope you’re organised because you’ll need to book well in advance (or get lucky with a cancellation) to witness the wonder of Ben Shewry’s finesse. Sharing some philosophies, like embracing foraging, with the Scandinavian food elite (René Redzepi, Magnus Nilsson et al), New Zealand-born Shewry has become Melbourne’s most celebrated chef. Probably best known for his dish of potato cooked in its own soil, the evolving set menu (there’s a separate and equally impressive vegetarian one) is much more expressive than that particular concept might suggest. Just go on the journey. If you want to discover the next big dish before everyone else, book for Tuesday when the kitchen tests new ideas.

Location

Ripponlea is just under 10km south of the Melbourne CBD, accessible by train. It’s only a couple of kilometres away from Melbourne’s most famous beachside suburb, St Kilda. Here you’ll find the iconic face of Luna Park, a high proportion of delicious cake shops and many other restaurants and bars.

Attica | 74 Glen Eira Road, Ripponlea | +61 3 9530 0111 

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