Atta Restaurant

Overview

In 2016, head chef and owner Harry Dhanjal of Fuzion Restaurant fame teamed up with business partner Brij Patel to create Atta in Albert Park. With an elegant and sophisticated interior, featuring polished cement floors and large arched windows, Atta is the kind of Indian restaurant to enjoy fine dining without the posturing of stuffy waiters and an intimidating menu. As they say themselves, they combine fun with fine, while not slacking off on either front. 

Combining centuries old recipes from all corners of India, they add subtle yet modern twists which sets the place apart from the more traditional Indian restaurants which are common around Australia. 

There are the essentials, of course, such as tandoori chicken and pappadums, but dressed up with betel leaf, cabbage foogath and balsamic gels. Entrees include tandoori cottage cheese with Bengali chutney, asparagus, daikon and wild Australian tomato gels. The mains boast king prawns with coconut milk, tempered mustard, sun-dried chillies and tomato and onion gravy, or fried barramundi fillets with sautéed capsicum and onion, yellow chilli and tomato gravy. For vegetarians the options are plentiful. Standouts include slow-cooked black lentils infused with aromatic spices, coriander butter and cream, and cottage cheese with English spinach, tempered garlic, green chilli and confit tomatoes.

The fun doesn't stop there, with a creative wine list highlighting local Victorian drops and a fitting selection of beers. With its vintage decor and stylish interior, and the classic yet modern menu, Atta is a true highlight amongst the burgeoning Indian dining scene in Melbourne.