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 maroon rather than foie gras, caviar, or lobster. We are proud to serve ingredients endemic to Australia, so you won't find chicken or beef on our menus. 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.