Attica

Attica is chef Ben Shewry's fine-dining institution at 74 Glen Eira Road in the quiet bayside suburb of Ripponlea. Open since Shewry took the helm in 2005, it has appeared on The World's 50 Best Restaurants list every year since 2010 and is consistently rated the top restaurant in Australia. Dinner is a single multi-course tasting menu built around native and locally grown Australian ingredients, served Tuesday to Saturday with guests seated between 6pm and 8pm.

The non-alcoholic program is a genuine parallel to the wine list, not a token gesture. Alongside the alcoholic pairing, the sommelier team offers a full non-alcoholic pairing - and a mixed option - each drink chosen to match a specific course. The zero-proof drinks are house-made: cold-smoked juices, ferments and infusions drawn largely from the restaurant's roughly 1200-square-metre kitchen garden, so the beverage flight tracks the same seasonal produce as the plates.

The most talked-about match is a cold-smoked Granny Smith apple juice paired with King George whiting torched in a paperbark wrapping, where the smoke in the drink echoes the smoke in the dish. Other documented non-alcoholic pours have included 'rosella and all-spice', 'riberries and grapefruit' and 'desert lime and apple cider' - all native-leaning, all made in house. Reviewers have singled out the non-alcoholic list as unusually thoughtful for a restaurant of this level.

The room is intimate and dimly lit, seating a small number of guests each service, with the tasting menu set at A$425 per person from September 2026. The non-alcoholic pairing has been offered at around A$130, curated by Attica's sommelier team.