Attica - Réserver une table

It has been ages since I've dined here and the menu has definitely changed by leaps and bounds. Showcasing the finest Australian ingredients, you'll find kangaroo, crocodile, emu liver, crayfish and various native fruits and nuts on the menu. And ants too, yes you read that right, ants!Can't fault the juicy and succulent croc ribs, and the meaty and tender roo definitely gave it a run for its money. Crayfish was beautifully cooked, letting the subtle sweetness shine. Crispy and rich emu liver toast also knocked my socks off. And don't forget deserts. Have it at the Summer Camp (used to be the garden) and highlighted by a wonderfully fruity, and chocolatey, selection of tarts. So much food, i...

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we have eaten here twice, now pre-covid and at both places were blown away, it is a well-oiled machine, not that they know that when they were there, but when they watch the workers they are trying to recognize the going through the show. it deserves three stars, eating is every magnificent dish to explode their taste buds. the plate up and presentation is an art show so well executed. a few hours of absolute pleasure. the criminal garden is stunning the personal is professional, friendly and knowledgeable without being intrusiw. we will definitely visit a third time!

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service at attica was amazing, personal was attentive. I love that attica shows local Australian ingredients and I wish that more restaurants in Australia embrace this trend because native ingredients taste amazing! it is not cheap, but it is worth the experience!

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every cure was perfect. the waiting employees were all beautiful and very knowledgeable. I loved the surprising dessert class outside.

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not too far from the city-opened was necessary for Easter reservations, which I was told. no empty tables

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