Tatiana Barraza A.
Google
Last Saturday was our second visit to Amaru and as the first time that we visited we were highly impressed with all the food served. Amaru serves a set menu using Australian ingredients as signature and some flavours are very delicate and unique.
The first dishes were around 7-8 finger food bites. All food felt very fresh and pleasant to palate where I highly enjoyed the carrot, asparagus and Australian bluefin tuna with desert lime and shiso.
After these amuse-bouches we had a wonderful mud crab, white asparagus and caviar, served on top with the last end of season white truffles. This dish was upgrade for 80 dollars aprox with the white truffles. We did not hesitate to upgrade it as everything would go better if you add truffles to your dish.
After this amazing dish served we were pleased again by the Western Australia marron, clam and sea lettuce mussel. On this dish you will feel all the earthy savoury flavour of marron with the saltiness of clams. I loved it.
At our last main dish we had Blackmore Wagyu with macadamia miso, ox tongue and mustard. The wagyu was cooked to perfection, a buttery flavour meat which it melted on your tongue.
After savoury dishes we had some desserts, I am not a big fan of sweets but I would like to highlight the rhubarb/rosella and chocolate, mandarin and Geraldton wax bonbon.
All dishes were pairing with a non alcoholic drinks, most of them (if I am not wrong, maybe all of them) fermented on the venue, were very well balanced to all dishes flavours.
It was also a very special celebration as on the 26th was my husband birthday. They complimented him and he also received a special dessert with a candle. I always appreciate this kind of gestures :)
Overall we had an incredible night at Amaru last Saturday! We highly enjoyed all food and drinks served and we would like to compliment Marcus service as he was very attentive and professional.
Thank you.