Recent social media posts
27/05/2026
Native citrus threads its way through the menu and the seasons, showcasing its unique expression.
Some of our favourites – blood, desert, finger and sunrise – alongside rosella and quandong.
29/04/2026
A trio of housemade ferments –
Allowing us to extend the life of three native Australian bush foods and harness their natural flavours.
02/04/2026
The finishing touch on our Australian bluefin otoro, the fattiest part of the tuna belly and a delicacy in Japanese cuisine.
Wrapped in nori and designed to be eaten by hand.
26/03/2026
Another Melbourne Food & Wine Festival wrapped.
A big thank you to , and 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.
17/03/2026
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.
05/03/2026
Every meal at Amaru ends with something sweet.
On current rotation – 70% Ecuadorian dark chocolate from filled with mandarin and Geraldton wax jelly.
25/02/2026
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.
11/02/2026
Amaru x Restaurant Botanic –
Stories & landscapes from a land of plenty.
This March, as part of , Amaru and unite for two special evenings.
Chefs and come together to create an entirely new menu — every dish co-developed, no single author. A shared vision shaped by the breadth of Australia’s regions.
Shaped by journeys throughout different states, from rugged bushland to sweeping coastlines, the menu draws on ingredients influenced by their distinct landscapes, climates and seasons. These rare, region-specific ingredients, seldom seen in dining rooms, are brought to life through modern technique and a deep respect for the environments they come from, becoming dishes that feel both rooted in place and thoughtfully reimagined.
Two chefs. One menu. A singular moment in dining. Limited seats.
Reserve your spot through the link in our bio.
05/02/2026
Jersey Milk / Cocoa Bean / Sandalwood Nut / Bunya Branch
The final dessert course across our Sensory and Insight menus. Made from layers of housemade ice cream, marshmallow, caramel and praline.
28/01/2026
This month, we celebrate 10 years of Amaru.
I used my life savings to start this restaurant, and I’ve learned a lot along the way. We didn’t have everything figured out; we weren’t the complete picture. But we had to open the doors and start trading. I was comfortable with Amaru not taking full shape straight away, knowing the business would grow and evolve from there.
Those early days were hard. For the first 18 months, I honestly thought we might have to close with every other month. But little by little, we got through. On nights when there were only two guests in the dining room, we focused on creating something people would want to come back for – and they did.
I was lucky enough to attract the kind of people who understood the why behind what we were trying to do.
We received a hat in our first year and were nominated as one of ’ top 10 restaurants. That support and recognition meant a lot, and still does to this day. But the real milestone was seeing repeat guests. That’s been the most important lesson, and the thing that’s compounded over time – the guests who return again and again. Those relationships have been everything.
We’ve been lucky with our team, too. We’ve had the right people – people who poured their heart and soul into the place. It’s never just been about me, or my name. Amaru has grown into something with its own identity, shaped by every person who’s walked through the kitchen. It’s been a privilege to watch our alumni go on to do their own things.
We’re still not at our final destination. Amaru was never meant to be static – we’ll keep evolving, pushing, questioning. The only constant is the foundation we built: an attitude, a standard, and a belief that the greatest marker of success is the guest who chooses to return.
Thank you – for ten years of belief.
21/01/2026
For those who like their martinis dirty —
Umegae Shuzo Yokisuki Craft Japanese Gin, made from sake and infused over oyster shells for three months, is paired with Regal Rogue Lively White Vermouth.
Originally created as the welcome drink for our MFWF event with , it proved so popular that it’s now a permanent fixture on the cocktail list.
Crafted by our Restaurant Manager, Emily-Rose — a known lover of both oysters and martinis — and served straight from the freezer.
15/01/2026
At Amaru, every meal ends with petit fours – bite-sized confections designed to close out a meal.
Ours are always rotating, but here’s a look at what to expect.
Address
5/1121 High Street
Melbourne, VIC
3143
To reach the restaurant located on High Street in Melbourne, one can take the public transportation option by taking a train or a bus followed by a short walk. Alternatively, driving or hiring a cab can also be an option. For parking options, one can use street parking or look for nearby parking lots/garages.
Opening Hours
| Tuesday |
6pm - 11pm |
| Wednesday |
6pm - 11pm |
| Thursday |
12:30pm - 3pm |
|
6pm - 11:30pm |
| Friday |
12pm - 3pm |
|
6pm - 11pm |
| Saturday |
12pm - 3pm |
|
6pm - 11pm |
| Sunday |
12pm - 3pm |
Alerts
Be the first to know and let us send you an email when Amaru Melbourne posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
What people say
Australian restaurants are known for their contemporary dining experiences and personalized service. Amaru Melbourne, located on High Street in Armadale, is a shining example of this. The restaurant offers a sensory menu that takes diners on a culinary journey through the flavors and textures of Australia.
One standout dish from Amaru Melbourne's menu is the Victorian duck, aged for three weeks and brushed with apricot vinegar and bush honey before being roasted on the crown. It's served with lightly barbecued witlof with duck heart pastrami, grilled apricot purée, and a sauce made from aged bones and native juniper. The dish also comes with a side of duck leg mixed with dried persimmon and lemon thyme.
But it's not just the food that makes Amaru Melbourne special. The restaurant also offers an incredible wine pairing experience that showcases the diversity and complexity of French wines. From 2007 Champagne Billecart-Salmon Cuvée Nicolas François to NV Jean Marc Roulout Abricot Liquer, guests are taken on a journey through the vineyards and terroirs of France.
Overall, Amaru Melbourne is a must-visit destination for anyone looking for an unforgettable dining experience in Melbourne. With its personalized service, sensory menu, and exceptional wine pairings, it's no wonder why this restaurant has received rave reviews from both locals and visitors alike.
