Ripponlea

If you’re going to really splurge on a restaurant in Melbourne, make it Attica—it’s one of those “world’s best” restaurants, but you actually want to eat at it. Chef Ben Shewry takes the Australian Outback and the native plants and animals that thrive there as inspiration for his tasting menus. Shewry’s cooking balances playfulness with simplicity: He amps up the savory of teeny-tiny meat pies with a hint of Australia’s favorite condiment—Vegemite. He buries tomatoes at peak ripeness beneath a bed of twigs and leaves from the tomato plant. There’s no stiffness or excessive frippery here, but make no mistake: It is fine dining—memorable and quietly spectacular, with the warm, casual Aussie vibe we really love.