This was a revisit to Aru, a modern Australian and Asian fusion. There were some different dishes so this post will be quick statement. Our previous visit (LINK).
Snacks
This was an oyster with Vietnamese mint, shallot and dill oil. It was refreshing and light. And not on the menu last time. Price $8.
We had to get the spanner crab toast again, with black cabbage, pickled fennel and wasabi. This was $19 each.
This was grilled pork sausage with sticky rice sauce, sesame leaf and pickles. It was sweet and savoury with a good balance of earthiness. The wrapping process was challenging for our non Vietnamese friends LOL. Price $19 each.
Small plates
We also got the summer tomatoes with mapo dressing, fresh ricotta and crispy chickpeas again for a refreshing balance. Price $26.
This was another reorder: the king prawns cooked in grilled sambal butter and Vietnamese mint. Price $38.
Large Plates
This was shorthorn short rib with rendang paste and bone marrow jus for $83. The meat was tender, and the sauce was great on initial bite but towards the end, it felt too rich and heavy to finish.
This was clay pot broken rice with braised pork cheek, king brown mushrooms and egg yolk for $40.
Dessert
I didn’t write down the ingredients or price of these two desserts. I only remember the panna cotta being a hit and the other one being a complete bust.
Service
We were seated at the back of the restaurant this time, which we thought was much better as the service was a bit more attentive.
Review
If we’re craving a duck, we will revisit Aru.
Thanks for reading. Happy eating.
Thanks for reading. Happy eating.
