Atria
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Perched on level 80 of The Ritz-Carlton, Melbourne, Atria isn’t just Melbourne’s highest dining destination—it’s one of its most elevated experiences in every sense. With sweeping panoramic views of the city skyline and Port Phillip Bay, this refined yet welcoming restaurant has quickly become a beacon for food lovers seeking sophistication with soul.
This season, Atria welcomes a new Executive Chef, Paul Lewis, who brings more than 30 years of global culinary experience to Melbourne’s city centre. Having honed his craft in luxury hotels and resorts across Indonesia, Malaysia, Vietnam, Japan, the Maldives and beyond, Lewis arrives with a clear philosophy: modern food with respect for the past. His approach honours classic technique while celebrating the vitality of Australia’s local produce and ever-changing seasons.
Under his stewardship, Atria has launched a new Spring menu, showcasing the best of hyper-seasonal ingredients through a five-course degustation with matching wines—a journey that captures the beauty and diversity of Australia’s landscapes, one plate at a time.
The experience begins with a trio of appetisers that set the tone for what’s to come. There’s sourdough with eggplant, red lentil and treacle, served alongside Gippsland cultured butter; delicate caviar and Bass Strait scallop tart with kelp cream; and a Blackmore Wagyu Sobrasada sourdough crumpet crowned with neighbourhood honeycomb and tallow butter. A playful rose cookie with Heidi Farm Gruyère custard, lemon and cracked pepper completes the opening act—an imaginative nod to both nostalgia and innovation.
The entrées continue the sensory journey with vibrant, layered flavours. The beetroot with pecan, salted orange and preserved cherries balances earthy sweetness with a touch of acidity, while the cured South Seas tuna—paired with pickled citrus, river mint, tuna bone cream and shiitake oil—offers a delicate interplay of freshness and umami depth.
For the main course, diners are treated to the indulgent richness of dry aged Great Ocean duck, served with Bharie date, apple, pickled blackberry and aniseed myrtle sauce—a dish that embodies balance and precision. This is followed by a perfectly cooked Wagyu steak, a study in texture and depth, best enjoyed with Ramarro Farm’s leaves dressed in fennel pollen for a bright, herbaceous counterpoint.
The meal concludes on a high note with a refreshing dessert of yuzu and mandarin curd, lemon myrtle gelato, local citrus, preserved Nagami kumquat and almond—a harmonious finale that captures the essence of Australian spring in both colour and flavour.
From start to finish, Atria’s new Spring degustation is a testament to Melbourne’s culinary evolution—thoughtful, expressive and unpretentiously elegant. Combined with breathtaking views and impeccable service, it’s an experience that quite literally takes dining to new heights.
Location: The Ritz-Carlton, Melbourne, 650 Lonsdale St, Melbourne
Phone: (03) 9122 2858
