Amaru — Restaurant in Melbourne

We visited Amaru over the weekend to celebrate our anniversary, and it truly made for a memorable occasion. From the moment we walked in, we were warmly welcomed and seated at a fantastic table near the kitchen, giving us a great view of the action. The staff acknowledged our anniversary, and their friendliness made us feel comfortable right away.

The wine list is extensive, and I really appreciated that they offer half cocktails. I wasn’t sure if I wanted a full glass of white wine, but they happily provided a half glass, which was perfect since we had an early start the next day. It’s a rare offering that I found thoughtful and accommodating.

The meal began with a series of small bites, which arrived in quick succession, each one was absolutely incredible, all packed with so much flavor. The dinner comprised of a seven-course menu, which followed a traditional progression—starting with a vegetarian dish of Bunya nut tofu and melon, moving on to seafood like the mud crab and mussel, and then to the marron, which was undoubtedly the standout of the night. It was paired with coastal green bao and a shellfish fudge which was simply sublime (and found myself mopping up every last bit of sauce from the plate).

The quail dish was served with house sourdough, and the pork with Warrigal green kimchi was another highlight. Desserts were equally impressive, the rainforest cherry and Davidson plum dish was another standout and because it was our anniversary, they surprised us with an extra dessert complete with a candle—a sweet and thoughtful gesture.

One of the highlights was that a different chef presented each dish, explaining every one. The concept of the restaurant centers around indigenous Australian and hand-foraged ingredients. As someone who did not grow up in Australia, I really appreciated the opportunity to ask questions about unfamiliar ingredients, and the staff were happy to explain each component.

The staff truly made the evening unforgettable. They were down-to-earth, engaging, and made us feel right at home—far from the pretentiousness you sometimes encounter in fine dining. We had several friendly chats with the team, and their warmth really set the tone for the night.

One of the most unique dishes was the camel milk and beeswax dessert, topped with green ants. When I asked if he really meant ants, the chef laughed and brought out a little bowl of green ants for us to try on their own. They tasted incredibly citrusy—more lemony than lemon — it was fascinating.

As someone who is a huge foodie, this tasting menu was both delicious and intriguing. For the price, it was absolutely worth it, and we’re already looking forward to our next visit. The friendly staff, the amazing food, and the overall atmosphere made it a perfect anniversary dinner. When we left, the chefs waved goodbye from the kitchen, which was a lovely touch to end the night.

I highly recommend Amaru, and we’re already planning...

On a whim and hope of securing a seat I had the privilege tonight of visiting my friends at my favourite 3 hatted restaurant in Armadale - Amaru. I privilege because it is a privilege to witness such Devine cooking and brilliance.

I’ll just mention a few dishes to salivate your taste buds and keep you wanting more. Because there is more amazing things to taste.

But I should start and I’m sure Clint would want me to: the outstanding team of chefs, Maître D’s and sommelier. They work so seamlessly well together and are always up for a chat. The chefs introduced each dish and were more than welcoming in conversation on the food and how it was developed. The conversations I cherish as a food nerd.

Mud Crab / Asparagus / Spring Garlic - You had me at mud crab and garlic - Tastes of Fruit then mix of basil (there’s 2 types) But there is no fruit. It’s from herbs forage from coast. So wow delicious. Just dancing around in my mouth. Awesome. Sorry no photo got to excited to eat it.

Western Australian Marron / Seaweed / Bitter Lettuce / Clams - Marion cooked perfect just translucent nutty roasted lettuce with clams. Really what a combination. Just Delicious

Mud Crab / Asparagus / Spring Garlic - You had me at mud crab and garlic - Tastes of Fruit then mix of basil (there’s 2 types) But there is no fruit. It’s from herbs forage from coast. So wow delicious. Just dancing around in my mouth. Awesome. Sorry no photo got to excited to eat it.

Western Australian Marron / Seaweed / Bitter Lettuce / Clams - Marion cooked perfect just translucent nutty roasted lettuce with clams. Really what a combination. Just Delicious

Dry Aged Duck / Apricot / Witlof/ Native Juniper - The duck dish has been brilliantly refined to be sublimely deliciousiness - Duck heart prosciutto dried over a week in the coals. Shaved then the shavings are dried . Deep deep delicious flavour of sweet duck and some fatty smokiness. Delicious. I scraped some of the prosciutto on its own with a spoon. Hmmmm lip smacking. The prosciutto shavings were spread over a match like thin pice of Witlof (Chicory). Special dish the blend of the expertly cooked duck amazing duck sauce with the duck heart prosciutto & slightly bitter witlof is a beautiful combination. I’ve forgotten the duck breast that was so soft and delicious. I’ve also forgot to mention the succulent duck legs in crunchy quinoa making a small crunchy soft meal. So delicious and perfect to mop up more of that sauce. Did I mention the sauce made from roasted duck wings just wonderful. I mopped up the last with bread, can’t let that get away. What a dish just a perfect way of...

We had the pleasure of experiencing the sensorial menu at the chef's table.

We are avid enthusiasts of fine dining, and thus, we find ourselves comparing this restaurant to other esteemed establishments such as Vue de Monde, Attica, Brae, and Lume.

Overall, it stands on its own in the same category, which is a remarkable accomplishment. However, within that league, there is room for improvement. It is an exciting restaurant, and we eagerly anticipate its continued evolution and growth.

We were very pleased with the service, which was prompt, efficient, and more welcoming than in other restaurants.

It is refreshing that a restaurant of this calibre does not resort to gimmicks such as ants on the meal or liquid nitrogen to impress its customers. These trends are becoming outdated, and it seems that other restaurants have not received the memo.

The remainder of my review will focus on areas where an already excellent restaurant could further improve.

For instance, the establishment itself could have an additional layer of sophistication. It is a lovely and comfortable space, with no faults. However, it is not as opulent as other restaurants. Attica has a terrace, Vue de Monde has incredible views from the 55th floor, and Brae is situated amidst nature. This establishment, on the other hand, is a typical neighbourhood restaurant. Even the decor and lighting could be improved.

Regarding the cuisine, it is an intriguing experience. The flavours can be experimental, and it is common to find items on these types of menus that one may not enjoy. That is to be expected. However, I missed some form of theatrical element to the dining experience. Vue de Monde offers a cheese cart with 70 varieties, and their outback fire-baked bread is prepared in front of the guests. Attica provides grilled seafood cooked at the table and a journey to a pop-up market in the backyard. Both restaurants have memorable "wow" moments. Regrettably, Amaru presents a series of dishes without any particularly striking or memorable elements.

On my next visit, I would opt to skip the non-alcoholic drink pairing. Many of the drinks were honey-based fermented beverages, which, in my opinion, detracted from the enjoyment of the food.

The final point to note is the lack of character. Vue the monde is an urban chic luxury establishment. Attica is a pop culture restaurant. Brae is a local organic farmhouse. Amaru is... a fine...