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Aru

Our Review

Dry-aged roast duck with quandong, black cabbage and bamboo.
Good Food hatGood Food hat16/20

Aru stokes the fires of passion

Filled with New Restaurant Energy, this red-hot restaurant may get the city firing again.

  • Gemima Cody

Asian$$

More on Aru

Carlo Grossi with the chocolate souffle that’s a fixture at Grossi Florentino.

From souffle to meatball subs: 10 signature dishes Melbourne diners can’t live without

Is there a restaurant dish you’ll keep returning for? You’re not alone. Here are the cult dishes restaurants can’t take off the menu, even if they wanted to.

  • Emma Breheny

Original URL: https://www.brisbanetimes.com.au/goodfood/topic/aru-lvg