Fresh, organic and seasonal produce sourced from the historic Hawkesbury region.
With the creative re-invention of seasonal vegetables taking centre stage, Amara provides a unique, rewarding experience that reconnects guests with the very best of the land, and surprises with its sheer originality. The intimate, personalised degustation takes diners on a journey of pure discovery, and delights with every course.
Chef Will Houia’s kitchen is filled with character and courage. By his playful design, ingredients compete, but not conquer. On one hand, restraint is applied – rarely more than 3 to 4 ingredients appear on any plate – yet modern creativity lights up the plate with techniques such as dehydration, foams and smoking. Days are spent carefully crafting many of his creations, and Houia challenges the diner with a touch of artistic mystery, leaving you to wonder how exactly your dish was created.
At Amara, only the freshest of local organic and sustainable produce is sourced from within a one-hour drive radius. Known as the ‘chef’s harvest experience’, the best of the region is always at hand, thanks to strong personal relationships with local producers. Indigenous ingredients make a welcome appearance, and traditional cooking techniques of charcoal and fire are preferred.