Amaru has always had a distinctive style . Native and foraged ingredients, light sauces, sustainable , expert level cuisson . It is really the only fine dining venue that I feel compelled to visit when in Melbourne .
some of the highlight components were
- bunya nut tofu , perfect texture and the nut flavour was pronounced .
- Mud Crab with zucchini chawanmushi was the dish of the night , layers of zucchini studded the dish, particularly taken with the chawanmushi and the zucchini ponzu
- The cooking of both the WA Marron and the Jurassic quail was faultless
-The final dessert with a koji and Davidson plum ice cream and rainforest cherries was utterly brilliant and definitely my front runner for dessert of the year .
Menu below
Heirloom Melons / Bunya Nut / Sunrise Lime
Mud Crab / Heirloom Squash / Basil
Western Australian Marron / Seaweed / Bitter Lettuce / Clams
Quail / Quince / Pumpkin Seed Miso
Dry Aged Pork / Muntries / Warrigal Green Kimchi / Fermented Pear
Bees Wax / Camel Milk / Green Tomato / Queen Garnet Plum
Rainforest Cherry / Koji / Davidson Plum /saltbush