Coriander foam and rose negronis take Indian food to a luxurious level at Atta

From the moment patrons walk into Albert Park’s newest contemporary restaurant Atta, it is very clear that this is not your average Indian restaurant. The gallery style fit out and the sleek touches offer an elegant dining experience, which certainly extends to the menu.

A dish which has already wowed customers is the Sikandari Raan – a sous vide leg of lamb also smoked using apple wood and presented under a cloche, allowing the smoke flavour to infuse into the lamb for as long as possible. Even tandoori lamb chops have a twist at Atta, served with coriander foam to retain the flavor profile in a light and more subtle way.

In keeping with serving up modern cuisine that isn’t typical, the cocktail menu boasts the likes of the Deewane Khass (pictured below), otherwise known as a rose negroni; The Delhi Belly (pictured right) cocktail is a creamy delight with whisky, baileys, Frangelico, pistachio, raspberry and strawberry powder. The Punjab Kesari is perfectly balanced with gin, saffron syrup, nutmeg, cinnamon and egg white.

Food and drink go hand in hand at Atta, diners can also choose from a range of local wines, including the Pizzini Prosecco from the King Valley, the Jones Road Pinot Gris from Mornington Peninsula, the Yering Station ‘Village’ Chardonnay from Yarra Valley, the McIvor Sangiovese from Heathcote, as well as a beautiful European selection from the likes of Bordeaux, Rhone Valley, Chablis and Alsace.

Owner and executive chef Harry Dhanjal explains: “At Atta we want every part of the experience to be high quality. We source the best possible ingredients to create innovative dishes and this extends to the drinks, service and fit out. We want people to feel that dining at an Indian restaurant is a special experience.”



159–161 Victoria Avenue, Albert Park

Open for dinner Tuesday, Sunday 5pm – 10pm (opening for lunch soon)