@amaru_melbourne is the one fine dining venue that I ensure I visit each year when in Melbourne . I enjoy the kitchen’s palate which combines Unami with acidity and both of those are constantly delivered in unexpected ways .
Last night’s dinner was no exception , and there were terrific highlights . The unique custard apple savoury course was brilliantly matched with an incredible Egon Muller Riesling , the interplay of the wine with the various fruits was luscious .
Marron is always on the menu here and last nights version stole the show . The Marron was cooked over charcoal and brushed with tare and was faultless but the dish was further elevated with a loose Marron claw and clam tsukune and a moorish Potato mochi bread .
Rangers valley beef was served essentially naked with only a macadamia miso to reinforce that Unami . A rich and unctuous smoked tongue taco completed the dish .
Desserts here to tend to lean creamy but the milks used are never standard , this time both Camel Milk and jersey milk are featured . The extra richness again counteracted with some of those unexpected acidic notes , be it green ants or sour beer .
Service is personal and sets a high bar , looking forward to my 2026 visit allready .
