Amaru continues to grow and thrive under the impressive leadership of Head Chef Clinton McIver, who oversees the high-performing kitchen brigade.
There is a distinct sophistication to the room that is now in synergy with the progressive contemporary cuisine that is being served on the plate, with service under the watchful eye of Gareth Burnett not missing a beat.
The thoughtfully crafted snacks set the tone for the well-named sensory menu. Mud crab and rock oyster with iced apple is a stunning mix of texture and temperature contrasts, leading nicely into the flawlessly executed dry-aged bass grouper with fermented honey. The umami of Jerusalem artichokes, with divinely smoked eel, garnished lavishly with truffles and delicate shungiku, delivers a serious wow factor. Paroo kangaroo with quince, hazelnut and raw licorice showcases the protein to best effect, while the well-seasoned Sevens Creek Wagyu, with celeriac and onion, is a celebration of exceptional Australian produce.
PSST! The signature Meredith cheesecake provides the perfect finish to one of the country’s most innovative dining experiences.