#brenckliveloveeat

MOST RECENT

So many elements on the night’s Special dish, Wagyu Beef that all worked well together! So glad we opt for it 👍
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Sher wagyu marble 9+, fermented mushroom, smoked Eel, spring onion, roasted onion, flower onion, pink peppercorns;
Paired with Sake Daikoku Masamune, 12 Nen Koshu.
@kazukisrestaurant

Duck at its best!
Well-rendered and succulent duck breast with shiitake, blackberry & plum
@kazukisrestaurant

Moist & juicy red meat done well!
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Lamb, edamame, spring vegetables, peas, lotus root crisp, zucchini flowers;
Paired with 10 years Aged Sake, Dewa Yamagata - Dry, full body & sherry notes
@kazukisrestaurant

Had Hungarian White Truffles for the first time at @kazukisrestaurant serve it on white meat to enhance the Truffles aroma.
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Prawn, sake beurre blanc, avruga, Hungarian White Truffles
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The Hungarian White Truffle is not as aromatic as Alba’s White Truffle. Not too sure if I’ll have it again after experiencing Alba’s White Truffles.

Generous serving of refreshing Ocean Trout served with kombu, radish & pomelo
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Bread course: House-made Sourdough & Kazuki’s amazing Seaweed Butter
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@kazukisrestaurant

@kazukisrestaurant moved from regional Victoria, Daylesford to Melbourne, Carlton a couple of weeks ago and leaving up to its standards! The menu is designed with Modern Australian with Japanese twist.
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Delightful snacks to begin the degustation.
Raw Pipi, soy, ginger;
Chicken Liver Profiteroles, umeshu jam;
Salmon caviar, cod roe, nori crisp.
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The minimalistic interior sets the ambiance well for the delicate dining experience.

**Boom!!**
Otoro & Uni Don!
A beautiful vibrant bowl of fresh Tuna Belly & Sea Urchin that keeps you wanting more.
The Australian Sea Urchins are from Australian southern waters supplied by @pacific_sea_urchin_melbourne .
This dish is high in Omega 3, unsaturated fats and overall lowers cholesterol (omit the egg yolk) 😉
@uniboomboom

Fresh Sashimi Platter & Tasting Platter to cool down from the heat wave.
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Sashimi Platter - Salmon, Tuna, Otoro, Uni;
Tasting Platter - Foie Gras with mushrooms, Uni with seaweed, Abalone, Salmon Nigiri, Bird’s Nest shot
@uniboomboom

Amaru’s signature Golden Meredith Cheesecake made with salted goat’s curd.
For non cheese option - Cocoa Sorbet. Both desserts were served with freeze dried mandarin, honeycomb, sorel & lemon myrtle, apricot sorbet.
Then, a lovely Anniversary surprise from the team - Silky smooth Chocolate Cointreau
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This is definitely one of the best restaurants in Melbourne and is getting better every year with its innovative combination of flavours and textures on each dish.
Highly recommended for a fine dining experience!
@amaru_melbourne

Sundae Ice Cream would be ideal in this 35 degrees weather. But this is not an ordinary ice cream.
Chef @clinton_amaru’s take on Sundae ice cream is made with Shittake mushroom. Such a creative, smooth and creamy dessert with umami flavour!
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Otway Shiitake Sundae, Rattlesnake Weed, cacao, shiso, Praline Shiitake caramel;
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The other refreshing dessert served uses liquid nitrogen. Perfect summer dish!
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Mango, citrus curd, macadamia, liquid nitrogen, elderflower
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@amaru_melbourne

An interesting gamey dish with Red Kangaroo, served with hazelnut praline, quince & raw liquorice.
@amaru_melbourne

Head Chef & Founder @clinton_amaru surely uses Alba’s White Truffle to it’s full potential with the combination of lamb sweetbreads & smoked eel broth in a dish. Delicate sweetbreads were surprisingly subtle in flavour and did not overpower the Truffle.
The addition of Alba’s White Truffle on this dish is worth every penny!
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Lamb sweetbreads, broad beans, smoked Victorian eel broth, macadamia oil, Alba White Truffle
@amaru_melbourne

Another fabulous dish with Hapuka cooked to perfection with crispy salt bush, fermented honey, roasted yeast and caramelised sheeps milk yogurt.
@amaru_melbourne

A bowl of moss? Not once it’s dug in! (Swipe ⬅️)
Extremely refreshing and fresh seafood combinations with iced apple granita. Literally had brain freeze for a moment!
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Northern Territory Mud Crab, Sydney Rock oyster emulsion, lemon aspen & iced apple
@amaru_melbourne

Underneath the mustard leaf is steamed Portarlington Mussels, charred broccoli, mustard jus & cream.
It seems like a creamy dish but the pickled mustard dashi balanced it really well.
@amaru_melbourne

Second time to this restaurant and still blown away by the experience and technique used with Australia produce. Watching @clinton_amaru and his team work systematically, dishing up multiple dishes from our Chef’s Table view was priceless 👌
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Pictured are snacks to begin our 8 course Sensory degustation...
Onion, smoked Garfish, sheep’s milk yoghurt;
Fermented Carrot, lightly smoked duck ham;
Smoked Eel, kohlrabi, apple;
Chicken Dim Sim, black garlic, Natural yeast
@amaru_melbourne

A cheeky Scotch Pancake to start the day! 🥞
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Fluffy Scotch Pancake with coffee mascarpone, caramelised banana, strawberries, chocolate sauce & coffee soil
@enterneighbour

Mushies for life! Love a good mushroom breakfast, even better when it’s drizzled with truffle oil 😉 .
Truffle Mushrooms - glazed button mushrooms, spinach, house-made ricotta and Truffle oil, served with a poached egg on sourdough toast
@enterneighbour

Everyone deserves a treat after a long week. .
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Dark Chocolate Tart with Negroni granita & Orange... Bittersweet finish 👌
@stateofgracemelbourne

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