clock menu more-arrow no yes mobile

Filed under:

These Beautiful Cups Are Only Upstaged by the Restaurant That Uses Them

Attica’s resin cups are worth every Australian dollar

A green, swirl-patterned water glass
Glassware from Dinosaur Designs, served at Attica in Melbourne
Dinosaur Designs [official site]

There are a lot of things competing for a diner’s attention at Attica, Melbourne’s experimental, incredible, and hard-to-get-into restaurant that has found its way onto such rankings as the World’s 50 Best Restaurants list. Ants served with their honey sac. Kangaroo tartare and crocodile ribs. A veggie burger served under the stars in a cheeky facsimile of a fallout shelter.

Meanwhile, I couldn’t stop staring at the water glasses.

Attica’s glasses are an eclectic mix of handmade designs, all from a fancy Australian company called Dinosaur Designs, specifically the brand’s resin line. The one I received was the forest pattern and reminded my of my favorite rock when I was a kid (nerd alert: I was a collector), malachite.

According to wine director Jane Lopes, Attica chef and owner Ben Shewry had been taken with the line of homewares for awhile, and the restaurant finally decided to make the leap this summer. “It was a bit of an adjustment to our service, as you can’t see people’s water levels from across the room,” she said via email. “But we’ve adjusted, and we’ve been very happy with how the glasses look and feel in the dining room.”

Not unlike a meal at Attica, which costs 295 Australian dollars (around $200), the glassware is an investment: one cup is priced at 95 Australian dollars (around $65). So, not cheap! Note that the cups can only be used to hold cold liquids. But they are memorable — not quite as memorable as an epic meal at the restaurant, but that would be a tall order.


Vox Media has affiliate partnerships. These do not influence editorial content, though Vox Media may earn commissions for products purchased via affiliate links. For more information, see our ethics policy.

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day