Aru

Aru runs a wood-fired kitchen with a strong fermentation focus. Open for lunch and dinner, it’s the second venture from Melbourne chef Khanh Nguyen, who blends traditional techniques with modern Australian expression.

The menu is inspired by Southeast Asia but shaped by local produce and native ingredients. Highlights include dry-aged duck with Vietnamese spices, kangaroo tartare prepared at the table, and a roti with anchovy curry that’s become a talking point.

The room contrasts warm timber with industrial edges, matching the polished but unobtrusive service style. We’d start with something from the minimal-intervention wine list or one of their precise cocktails.