Ten years of flavour, finesse and a little theatre

Atta arrived in Albert Park in 2015 with a mission to show Melbourne that Indian food could be refined, expressive and full of character without losing its soul. Ten years later, that ambition feels more like an identity. Chef Harry Dhanjal and front-of-house powerhouse Brij Patel have built a restaurant people talk about in the same breath as Melbourne’s best.

To celebrate the milestone, Atta is serving a special selection drawn from the past decade. Think of it as a greatest-hits menu with a few new tracks to prove they are nowhere near finished.

Signature dishes that look good, taste better

Some plates have become iconic. Sikander’s Lamb returns with its slow-cooked tenderness and warm spice, served with a touch of smoke that rises just long enough to make your camera quiver. Harry’s elevated Butter Chicken features that silky saffron and cashew gravy, the kind of dish that fills the plate and the soul. Dirty Samosas and Nargeshi Kofta remain crowd favourites, generous enough to share but good enough to guard with your fork.

The newcomers settle in naturally. Dahi Ke Kebab are golden, crisp and extremely photogenic. The Reshmi seekh kebabs arrive beautifully presented with vibrant colour and just the right char. Battakh brings perfectly cooked duck with smoked cauliflower purée and a delicate zucchini flower that looks like it was made for a close-up.

Portions that mean business

Fine dining does not need to leave you hunting for snacks on the way home. Atta plates are elegant but satisfyingly plentiful. You leave full, not fragile. The balance between refinement and generosity is one of the reasons diners keep returning.

Wines chosen with purpose, not guesswork

Brij’s wine list is designed to surprise. Bottles from Australia, New Zealand and Europe are picked for how well they dance with spice, creaminess and char. You will find pairings that genuinely make the food sing, and the occasional glass that becomes your new favourite purely by accident.

A dining room that feels polished but never precious

Warm oak, polished concrete softened with rugs, natural stone, timber and a touch of floral colour. Contemporary artworks from Australia and India add personality without overwhelming the space. It is calm, stylish and the sort of room where you instantly relax. Harry wants guests to forget the clock while they dine and the atmosphere makes that surprisingly easy.

Award-winning for good reason

Four consecutive years of AGFG Chef Hat recognition place Atta among Australia’s best. It is a reflection of its consistency, creativity and commitment to evolving Indian dining without losing the richness of its roots.

A decade in and still shaping the conversation

Atta is modern Indian cuisine with heart, heritage and a splash of theatre. It is generous, cleverly curated and absolutely made for those who care about flavour and presentation in equal measure. Ten years down, many more exciting chapters to come.