REVIEW
Quite simply, this is one of Melbourne's best places to be: a stylish bar-cum-casual-diner livened by wood fire and fermentation, curing and smoking, spotted gum and sandstone. The inspiration (and name) comes from Indonesia's Aru Islands, a long-time seafaring destination for Southeast Asian trade. Chef Khanh Nguyen's lengthy menu kicks off with fun, fabulous snacks – a duck sausage sanga on white bread with peanutty hoisin, say, or betel leaves bearing wagyu tongue skewers dressed in Vietnamese sate sauce and pepperberry. Then there's the forbidden rice sourdough, sticky with palm sugar and served with smoked cultured butter. Of course, the bánh-mì-flavoured pâté en croûte has become an instant classic, but a small plate of mushrooms, tofu and fried Chinese doughnuts does the veg-focused trick with equal oomph. And what of the salty-sweet, crunchy-soft corn and spanner crab fried rice? And the clever drinks? And the smart staff and flexible vibe? The list goes on and on. Just get here.
ABOUT
Chef Khanh Nguyen
Price guide $$$
Bookings Recommended
Wheelchair access Yes
Price guide $$$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, click here.
