In 2015, Ben Shewry’s restaurant won the title of Best Restaurant of The Year at the Gourmet Traveller Restaurant Awards and in 2014, was voted #32 in S. Pellegrino’s World’s 50 Best Restaurants. But more than just an awards winner, Attica is enthusiastically eco-friendly. Shewry incorporates native leaves into his menu, uses sustainable seafood and believes in the ethical treatment of animals and livestock. Inspired by the ruggedness of volcanos, rivers, bush land and the ocean, Shewry aims to create an earthy menu that’s respectful of the land.
74 Glen Eira Rd, Ripponlea VIC +61 03 9530 0111
Shannon Bennett’s Vue De Monde is fine dining with an ethical conscience. Located in the Rialto Towers, the restaurant has taken every conceivable step to ensure sustainable practices. The installation of air cooled chillers, ventilation ceilings, LED lighting and cold kitchen technology helps to reduce emissions and provide for an energy-efficient establishment. Kitchen tiles, cutlery and furniture is recycled and secondhand, while seating is made from reconstituted plastics. Timber veneers have been selected from eco-forests and the eWater system helps monitor and reduce water usage. Vue De Monde also supports sustainable fishing practices.
55, Rialto Towers, 525 Collins St, Melbourne VIC +61 03 9691 3888
Opened in 2013, this Mexican cantina serves some of the best tacos in Melbourne and features an extensive tequila menu. But it’s the worms that excite most about this place. Mesa Verde translates to green table in Spanish and the owner Tim Peach takes a very green approach to waste management with one of Melbourne’s only rooftop worm farms. Vegetable cut-offs are transformed into fertilizer which, in turn, helps the growth of hard-to-find Mexican herbs and chilies. Around 30 vegetables and herb varieties are grown on site and Mesa Verde also uses rainwater and has a 95 percent gluten-free menu.
Level 6, 252 Swanston St, Melbourne VIC +61 03 9654 4417