We’re thrilled to announce that @clinton_mciver has been recognised by @thebestchefawards for 2025!
Awarded one knife for culinary excellence, Clinton represents fresh talent and bold visionaries stepping for the first time into The Best Chef Awards guide.
Turnip and spelt taco? It sounds like dinner at the commune, but in the hands of @amaru_melbourne ’s boundary-pushing chefs, it becomes two unforgettable bites loaded with the glorious richness of brown butter. That snack is one of six launching you headlong into a waltz through ingredients as humble as the carrot – the jewel crowning a cheesy, smoky sable – and as precious as marron.
Hit the link in our bio or visit the Good Food app to read our review of Amaru.
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We’re thrilled to share that we’ve received Three Hats for the third year running in @theageaustralia Good Food Guide 2026!
A huge congratulations to our incredible team and to all the other winners and industry peers who continue to inspire us. We’re so grateful to be part of such a passionate, supportive community.
Thank you @goodfoodau
#goodfoodguide26
Green and yellow sudachi – a native Japanese citrus currently on rotation in our kitchen.
When eaten yellow, it offers a sweeter flavour profile. But when harvested before it fully ripens, it retains a tart flavour that lends a bright acidity to sauces, marinades and beverages.
Snow crab / Zephyr squash / Sweet onions / Caviar
Both delicate in flavour and texture, Western Australian crystal snow crab and egg custard are a beautiful pairing.
Veiled with a thin garum jelly made from mudcrab shell, dressed with fermented zephyr squash sauce, and finished with EQ Honos Schrenckii x Dauricus caviar.
The finishing touch on our Australian bluefin otoro, the fattiest part of the tuna belly and a delicacy in Japanese cuisine.
Wrapped in nori made from lettuce leaves and designed to be eaten by hand.
Another Melbourne Food & Wine Festival wrapped.
A big thank you to @melbfoodandwine , @jamiemusgraves and @restaurantbotanic_adl for such a thoughtful collaboration, an exploration shaped by journeys across different states, from rugged bushland to sweeping coastlines.
The menu brought together ingredients shaped by their landscapes, climates and seasons. Rare, region-specific produce — not often seen in dining rooms, expressed through modern technique and a deep respect for place.
A special few days of sharing, learning and creating together. Thank you to everyone who joined us.
Join the kitchen at Amaru –
We are currently seeking an experienced and passionate Sous Chef to join our three-hat restaurant in Armadale.
The role includes an above-award salary package, weekly wine training and professional development opportunities.
Learn more or apply through the link in our bio.
Every meal at Amaru ends with something sweet.
On current rotation – 70% Ecuadorian dark chocolate from @huntedandgathered filled with mandarin and Geraldton wax jelly.
We’re proud to source our beef from Blackmore Wagyu, a family-run local farm backed by five generations of farming experience.
The calves are 100% full-blood wagyu, sustainably raised on pastures in the Victorian high country, resulting in high marbling and a tender texture.
Served on our current menu with macadamia miso, ox tongue and mustard.
Raffa Fields Asparagus / Oyster / Hazelnut / Shishito Pepper
Our seasonal tart is a celebration of summer produce – namely, asparagus from @raffafields in Tooradin.
Adorned with alisuim flowers and Tonburi caviar from the earth. Now available on our Sensory menu.
