Ben Shewry is committed to Australian Native produce and has been since opening his doors at Attica.

Information from their website

Eating at Attica is a commitment of time and money and we understand the kind of fine dining expectations that this time and money can bring. So letโ€™s go full disclosure.

We love beautiful, rare and unique ingredients but for us that means bunya nuts, murnong or marron rather than foie gras, caviar or lobster. Weโ€™re fans of beautiful cutlery but also believe that some things taste better when eaten with your fingers. Our music taste is eclectic โ€“ youโ€™ll hear that as you eat. We love looking after people but formal isn't our style โ€“ weโ€™re more into chatting than genuflecting.



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