Melbourne’s best restaurants, according to one of its best chefs

By Evelyn Chen, CNN
4 minute read
Updated 9:29 PM EDT, Sun April 2, 2017
<strong>Attica -- </strong>Attica's "An Imperfect History of Ripponlea as Told by Tarts" is one of the restaurant's most memorable dishes. Using only locally sourced ingredients, each of the tiny tarts pays tribute to an indigenous tribe.
Attica -- Attica's "An Imperfect History of Ripponlea as Told by Tarts" is one of the restaurant's most memorable dishes. Using only locally sourced ingredients, each of the tiny tarts pays tribute to an indigenous tribe.
Attica
<strong>Attica -- </strong>One of the stars of Attica's tasting menu: hand-dived scallops.
Attica -- One of the stars of Attica's tasting menu: hand-dived scallops.
Attica
<strong>Market Lane Coffee -- </strong>Tucked down one of Melbourne's ubiquitous alleyways, Market Lane Coffee is known for its beautiful, minimalist design and high-quality coffee.
Market Lane Coffee -- Tucked down one of Melbourne's ubiquitous alleyways, Market Lane Coffee is known for its beautiful, minimalist design and high-quality coffee.
Market Lane Coffee
<strong>Market Lane Coffee --</strong> Market Lane sources its beans from around the world -- from Brazil to Bolivia to Rwanda -- then roasts the coffee locally.
Market Lane Coffee -- Market Lane sources its beans from around the world -- from Brazil to Bolivia to Rwanda -- then roasts the coffee locally.
Visions of Victoria
<strong>Brae Restaurant -- </strong>Meaning hillside, Brae naturally sits on a slope outside of Melbourne on a 30-acre farm. The guesthouse and restaurant harvests its own produce and vegetables. It also raises chickens and bees on site.
Brae Restaurant -- Meaning hillside, Brae naturally sits on a slope outside of Melbourne on a 30-acre farm. The guesthouse and restaurant harvests its own produce and vegetables. It also raises chickens and bees on site.
Brae
<strong>Brae Restaurant -- </strong>An Australian Wallaby is prepared with flax, lemon myrtle and wattle -- a flowering tree.
Brae Restaurant -- An Australian Wallaby is prepared with flax, lemon myrtle and wattle -- a flowering tree.
Brae
<strong>Flower Drum --</strong> Named after a traditional Chinese dance, the venerable Flower Drum serves elegant Cantonese cuisine in an opulent setting.
Flower Drum -- Named after a traditional Chinese dance, the venerable Flower Drum serves elegant Cantonese cuisine in an opulent setting.
Flower Drum
<strong>Ides -- </strong>The brainchild of chef Peter Gunn, who worked at Attica before opening Ides, Ides is a fresh face on the Melbourne modern dining scene.
Ides -- The brainchild of chef Peter Gunn, who worked at Attica before opening Ides, Ides is a fresh face on the Melbourne modern dining scene.
IDES
<strong>Dainty Sichuan Food --</strong> A Sichuan staple: hot and spicy fish in chili oil.
Dainty Sichuan Food -- A Sichuan staple: hot and spicy fish in chili oil.
Dainty Sichuan Food
<strong>Bar Americano --</strong> Opened by Matthew Bax in 2011, Bar Americano is pretty much what its name implies -- complete with classic drinks, live jazz, and excellent coffee too.
Bar Americano -- Opened by Matthew Bax in 2011, Bar Americano is pretty much what its name implies -- complete with classic drinks, live jazz, and excellent coffee too.
Visions of Victoria
Melbourne's best restaurants

Story highlights

Melbourne is hosting the 2017 World's 50 Best Restaurants

Decorated Melbourne-based chef Ben Shewry, of Attica restaurant, shares his favorite restaurants

CNN  — 

Every foodie worth their amethyst bamboo salt knows that the World’s 50 Best Restaurants awards ceremony is taking place in Melbourne, Australia, on April 5, 2017.

As the world’s most influential chefs and food cognoscenti descend, they’ll surely be wondering the same thing: “What are Melbourne’s best restaurants?”

For an authentic taste of Melbourne, CNN Travel turns to Ben Shewry – the Kiwi chef-owner of Attica, which came in at No. 33 on the World’s 50 Best Restaurant list in 2016.

Chef Ben Shewry, owner of Attica.
Chef Ben Shewry, owner of Attica.
COLIN PAGE

One of Australia’s most beloved chefs, Shewry’s pioneering use of indigenous Australian ingredients in a fine-dining setting has bagged him multiple accolades.

Australia’s Good Food Guide Awards, for example, awarded Attica three “hats” – the highest honors – every year since 2012.

“When I first moved to [Melbourne in 2002], I had never been here before, yet this special city has overwhelmed me with the quality of ingredients available,” Shewry tells CNN Travel, of his adopted hometown.

“It is a huge melting pot of different cultures and cuisines.”

Lauded as the food capital of Australia, Melbourne is blessed with diverse food options to match its equally diverse blend of cultures.

After spending 285 hours over 15 days renovating Attica, Shewry steps out of the dust to share his favorite restaurants in Australia’s culinary capital.

Glovers Station – best for breakfast