Atlas Dining - Glen Eira
Atlas Dining
Description
Atlas Dining is a unique fine dining restaurant located in the heart of South Yarra. Since opening in 2016, our innovative concept of changing cuisine every few months has earned us a cult status. With 19 different cuisines under our belt, Atlas Dining offers an unforgettable experience that allows guests' tastebuds to travel the world. Come join us for affordable fine dining like no other.
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Food is wonderful (Korean influenced), amazing flavours and presented beautifully, great concept. However, portions are very small and the wine list needs significant work. What really annoyed me and the reason for the 3 stars was being "upsold" during the meal with additional sides and extra "to complement" the food they were going to serve. It felt really odd and somewhat cynical and our dining friends made a similar comment. Either change the price and just include these extras (they are needed unless you just want a very small meal) or offer different degustation options. As a result I came away with an overall feeling of disappointment and would have given the 2 stars but that would be unfair on the food, which despite being not enough was excellent.
Went with great expectations but left pretty deflated. For me, this place smacks of what is wrong with many 'modern' restaurants : excessively fussy food and a limited, expensive and disappointing wine listWe ate the Korean degustation and chose our own wine. The food was, well, ordinary. Small unsatisfying portions served in huge bowls. The anchovy starter just didn't taste of anchovy. I love anchovy, so it was conspicuous by its apparent absence, the taste just wasn't there. And then the eel paste. I love eel, but this was just a sort of eel-like amorphous gel, with no substance. Yuck. My portion of pork was great, and really tasty, the highlight of the meal, but my wife's serve was really just fat. And then desserts. I enjoy salted dessert, but this was way too salty to enjoyThe service was OK, polite and reasonably prompt. After being seated, each guest is offered a leather rollout that contains 5 courses worth of cutlery. Initially I was impressed, it looked great, but ultimately it was just huge, occupied most of the space in front of you for the whole meal, and got in the way. They also ended up covered in food and sauce, so I am not really sure how they cleaned the leather for the next guests.And then the wine list. I drink a broad variety of Australian and NZ wines, so it always makes me nervous when I sit down and barely recognise a single wine on the rather limited list. I see too many places now where they include very average, obscure wines, that allow a massive markup as no one knows the true price of the wine. Here, we chose an Alsace Pinot Blanc, and the only Australian Pinot Noir, which was from the Adelaide Hills. Both came in at just under $100 per bottle. Both were very uninspiring. Honestly, with so many fabulous cool climate Pinot N's available in this part of Australia, why offer an overpriced Adelaide Hills Pinot ? Makes no sense at allOverall, for our group of ten we ended up paying $140 per head including tip. Too expensive for what the place offers in my opinionI wont be going back
Everything was perfect about my visit here. The service is spot on and the food is unlike anything I have ever tried before! I had the Korean tasting menu and left nicely full, not uncomfortable like a lot of other tasting menus I've had before. Can't wait to go back in September for the Mexican tasting menu.
Restaurant doors were not open as stated, had to go wait elsewhere (so we didn't freeze) vs. being let in by those I side. There were no menu variations/alternatives available for those with dietary needs or preferences. Overpriced for what we received, would not recommend. Insufficient wait staff during our visit, didn't align with the cost. Food: 2 Service: 3 Atmosphere: 3 Price per person: $100–120
Menu
Five-Courses
1St Course South Australian Octopus, Garlic Skordalia, Lemon Potato
2Nd Course Dips Salads With Grilled Pitta
3Rd Course Saganaki, Honeyed Figs, Cucumber, Chilli Almond
4Th Course Lamb ‘Gyros’, Tzatziki Olive Oil Fries
5Th Course Orange Blossom GalaktobourekoThree-Couses
1St Courses South Australian Octopus, Garlic Skordalia, Lemon Potato
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