Aru Melbourne

Savoy Cabbage, Enoki Mushroom, Umami Butter, Pepperberry
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Kingfish Collar, Dry Native Curry, Orange Kosho, Lime
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Clay Pot Broken Rice, Char Siu Pork Belly, Sweet Soy, Egg Yolk
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Raw Beef, Smoked Oyster, Salted Chilli, Macadamia, Sourdough
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Duck Sausage Sanga, Leatherwood Honey, Onion, Peanut Hoisin
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Wagyu Tongue & Marrow, Vietnamese Sate, Pepperberry, Betel Leaf
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Smoked Scallops, Turmeric Mayo, Tamarind Jam, Toasted Baguette
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Forbidden Rice Sourdough, Palm Sugar, Smoked Cultured Butter
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A trip to Melbourne last year kicked off with dinner at @arurestaurant last month. Very nice small plates cooked over fire but pretty terrifying when you have brutal jet-lag, your body thinks it’s 6am and the chef keeps sending out extra courses for you to try 😬
Would love to return when my head is on a bit straighter.
“Named after the group of islands which ancient seafarers frequented as part of the Sino-Indonesian-Australian route, Aru touches on early techniques – fermentation, smoking, curing, preserving and fire-licked meat, vegetables and fish.”
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Good Food Guide - Restaurant of the year 2023
OAD -
W50B -
Best Chef Awards -
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