We ate here almost two years ago (see https://1001dinners.blogspot.com/search?q=Amaru )and we were massively impressed. I described the place and discussed the meaning of the name at length at that time. After a term as sous chef at Vue de Monde Chef McIvor made the astonishing move to run the kitchen at a suburban golf club before taking the reins at Amaru. The eight course degustation menu is served on a variety of fairly plain
Dim sim/black garlic/natural yeast.
Port Arlington mussels/charred broccoli/nasturtium.
This was paired witha 2015Marcel Deiss d'Alsace pinot noirBlanc
Mud crab/rock oyster/iced apple with a
We were then offered crunchy crusted home baked sourdough bread with a choice of butter or oil and balsamic vinegar.
matched with a 2017 Rodda 'Smiths vineyard' chardonnay
Another Beechworth wine,a 2016 Fighting Gully Road Sangiovese
accompanied Kipfler potato//sweetcorn custard/Victorian eel.
A very tiny piece of Seven Creek wagyu/ fermented turnip/ grilled lettuce
came with a Crawford River 2010 cabernet savignon also from Victoria.
Mango/citrus curd/macadamia/elderflower which was served
Not over yet the meal finished with Otway Shitake/shizo.cacao
and after a palate cleanser,
with a Japanese Itano Shuzo Bellini from Okayama. This hybrid was not a patch on the original at Harry's Bar.
At half the price per person of very poor tickets for Hamilton this was still expensive in dollars but more than reasonable for what we got. This was another unique meal. Not quite as illusionary, if one can use such a word, as Lume nor as emphatically Australian as Attica and Vue de Monde are but very much in the same pattern. Every dish was excellent, nicely presented and unusual, not a meal to cook at home. Definitely a place for foodies.
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