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 let’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. We’re fans of beautiful cutlery but also believe that some things taste better when eaten with your fingers. Our music taste is eclectic – you’ll hear that as you eat. We love looking after people but formal isn't our style – we’re more into chatting than genuflecting.