268 Little Collins Street, Melbourne VIC
Photo Credit Ari Hatzis
Named after the group of islands which ancient seafarers frequented as part of the Sino-Indonesian-Australian route, Aru’s cuisine is a refined take on primal techniques – dishes cooked or finished over the flame of a custom-built hearth.
The cuisine spans the reaches of East Asia to northern Australia – dishes ubiquitous to Asia, such as clay pot rice and a now-renowned 14-day dry-aged duck (inspired by the Peking duck) paired with native Australian ingredients.
This marriage is in the restaurant’s DNA, first started at sister restaurant, SUNDA, and carried over to Aru. Pepper berry is harmoniously paired with betel leaf, native citruses used for bursts of acid in garnishes, and curries made with native instead of traditional ingredients, make up the menu.
The Asian x Native Australian influence finds its way onto the cocktail list, which draws on the flavours of the cuisine to weave both Asian and native Australian elements into the selection. Created in-house, these may include pandan, jackfruit, leatherwood honey, nasturtium and Geraldton wax, depending on the season.
Aru’s culinary excellence was recognised in the 2023 The Age Good Food Guide Awards, where it was named Restaurant of the Year and awarded two chef hats. It is also lauded for its iconic dishes – a Duck Sausage Sanga with leatherwood honey, onion and peanut hoisin; its Paté en Croute with flavours of Banh Mi, and its Kaya jam, Davidson plum and salted koji waffle dessert – a refined take on Singapore’s nostalgic ice cream sandwiches.
Aru is not content with simply following trends; they set them. The restaurant’s commitment to culinary innovation is evident in its ever-evolving menu. The team pushes boundaries, experimenting with unusual ingredient pairings and techniques that challenge traditional norms. This devotion to innovation results in a dining experience that is as unpredictable as it is extraordinary.
Recreate Nico Koevoet's signature recipe -
SPICED PUMPKIN CAKE with sunrise lime, long pepper & black sesame
on P.262 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs & rediscover some of our oldest family institutions. Recreate your favourite meals at home & relive your most memorable food experiences with signature recipes from our most coveted restaurants & identities.
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