This month, Atria heralds the new season with menus that are built from the ground up and shaped by warm weather harvests. Designed by Executive Chef Michael Greenlaw, Atria's menus shift weekly and sometimes even daily, inspired by the arrival of stunning new produce such as this month's white asparagus, spring peas and yellow eye mullet.

Atria is a restaurant that honours sustainable growers, graziers and fishermen through a respectful connection to time and place. Named after the brightest star in the Southern Sky, Atria is situated on level 80 of The RitzCarlton, Melbourne and boasts breathtaking views over Port Phillip Bay and the surrounding ranges. From its dynamic 19-metre, sustainably sourced long-table to the intimacy of its semi-private spaces, the dining experience is focused on terroir, technique and exceptional Australian produce.

Michael Greenlaw, one of the quiet heroes of Melbourne's culinary scene, has been at the helm of Atria since it opened in March this year. A keen diver and spearfisherman, he spends a great deal of his free time immersed in the natural world, and his passion from the outset has been to build a cuisine at Atria that is connected to nature and anchored by a sense of place. His menus, as he explains, are not structured according to the quarterly
European calendar, but follow the unique local climate and seasonal moment, inspired by Melbourne's seven seasons of the Wurundjeri calendar.

Says Michael, “Our cuisine at Atria is shaped by the rhythms of our unique Victorian climate and environs. Every month is a new adventure, and our menus shift accordingly. It's not just about heroing what's in season; it's often about preserving produce whilst it is abundant and at its peak, in order to create and elevate dishes for the coming months. It's a nuanced, sustainable approach, and when guests are seated in our beautiful restaurant
on Level 80, they can take in the sweeping bay and surrounding landscape where so much of our beautiful produce is sourced.”

Atria's latest menu evolution features warm weather produce and hero entrées such as Victorian mussel grilled on the charcoal with swordfish lardo and lemon myrtle; Wagyu bresole crumpet with horseradish and Yubu tart, kombu cream, Victorian spring peas with Mount Zero olive oil. Highlight mains include Handpicked mudcrab, Weston Farm white asparagus, between five bells wine and walnut and dry aged Macedon Ranges duck, daikon, Hakurei turnip and shiso.

Working in close collaboration with Michael and his team is Sean Lam, Atria's Head Sommelier. Marrying wines with Michael's subtle, seasonal cuisine, Sean's lists showcase wines that are shaped by passion, history and region. Sean and his team build wine lists focused on terroir, showcasing the world's best vintages but also throwing a light on the finest local wines and winemakers. Sitting alongside internationally renowned names like Henschke and Pierre-Yves Colin-Morey are newer producers and 'young guns' of the wine world such as Macedon's Dilworth & Allain and Jospeh Colin, Colin-Morey's son.

As with the cuisine, Atria's wine list has also been curated with sustainability at the fore. In addition to working with producers that focus on single site expressions, Atria works with organic and biodynamic winemakers, creating security of the place for generations to come. Sean and his team have also introduced an exciting collection of sakés, with a focus on umami-driven brews that best complement and elevate the dining experience at Atria, working brilliantly with dishes such as the dry aged Macedon Ranges duck and the restaurant's local artisan cheese selection.

Atria's new season menu will be available from November 2023, with exciting new wine pairings as well as seasonally inspired cocktails. Atria is opening for both a lunch and dinner service; serving lunch Thursday to Saturday, 12.30 – 2.30pm and dinner Monday to Sunday, 6.00pm until late.

For further information and bookings, please visit:
https://atriadining.com.au/

ENDS

About Atria
Located on Level 80 of The Ritz-Carlton, Melbourne, Atria is named after the brightest star in the southern constellation, Triangulum Australe. With its double-vaulted ceiling and windows spanning the entire level, guests are afforded uninterrupted views across the cityscape from the bay to the mountains. Atria has built a following amongst both locals and visitors thanks to Executive Chef Michael Greenlaw's creative, progressive menus, evolved from his 15 years' experience in top restaurants around the world including Bibendum (London), Vue de Monde (Melbourne) and Gilt (New York). Atria's cuisine is seasonally inspired and connected to the beautiful regions in and around Melbourne. He is joined by Head Sommelier, Sean Lam
(Flower Drum), and Restaurant Manager, Gianmarco Turini (Vue de Monde).

Media Contacts
For further information please contact:
BLACK Communications
Melissa Dive, Senior Account Director
+61 484 906 720
melissa@blackcommunications.com.au