1121 High Street, Armadale VIC
Photo Credit Anthony Hart
Amaru – an amalgamation of languages meaning “a beautiful place to love” is the vision of chef and owner Clinton McIver.
Amaru Melbourne opened its doors in January 2016, in the small, leafy suburb of Armadale in Melbourne’s inner-east. The concept of Amaru is one based around the contemporary Australian dining scene which features local ingredients prepared in an imaginative and considered way. The Sensory Menu, the signature offering, aims to provide an experience that is one of excitement, intrigue, and intimacy.
The integral drain brief when conceptualising the Amaru dining room, was to create a place of minimalist simplicity and an environment that was at once welcoming and sophisticated. With the use of natural and organic materials and surfaces, the room echoes the philosophy and ethos of Clinton’s vision towards creating a unique and memorable dining experience.
With a maximum of 34 guests per service, the open concept dining room offers a beautiful connection between the diner and creations of the kitchen. The tasting menu is inspired by exquisite local produce is prepared and executed with culinary techniques from around the globe in the hope to evoke the senses and challenge the imagination along the way.
With exciting menu items like Barbecued Western Australian Marron, wrapped in radicchio and served with fermented brassica and caviar, to Dry-aged, Corn-fed Victorian Duck served with apricot vinegar and cured duck heart, guests can be sure to get excited by the skill and creativity from the team.
The menu is delivered and revealed by the entire team of chefs, floor staff and sommeliers who guide guests through each course, which may be accompanied by a variety of beverage offerings from the extensive cellar or from the vast collection of house-made infusions and ferments. All this coupled with their signature hospitality from the team, the Amaru experience is that of a holistic approach.
Recreate Clinton McIver's signature recipe -
CAMEL MILK & GERALDTON WAX with sorrel & pistachio
on P.224 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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