Head Chef Clinton McIver (ex-Vue de monde) has set the culinary bar high at Amaru. His scintillating contemporary menu is brimming with ambition and innovation, and showcases local produce and native ingredients in a meaningful way. The restaurant has a muted colour palette, which allows the dishes to jump off the plates and grab your attention. This is the perfect place for a cosy dinner for two.
Chef McIver has a deft touch when it comes to balancing individual flavours and textures. Big-eye tuna with sweet ginger, trout pearls and cured melon juice has an impressive flavour profile. Each element flows harmoniously into the next, creating a well-rounded dish. Dry-aged kangaroo with raw licorice and blackberries is a superb Australian take on quintessential contemporary cuisine. The meat is beautifully seasoned and well matched with the sweetness of the berries.
PSST! This intimate 38-seat restaurant can be hired out for your special event, with the seating layout arranged to your specifications.