The Aru Bake Shop
Khanh Nguyen spent last year’s extended lockdown wrapping whatever he could in elaborately decorated shortcrust pastry – mud crab, whole chicken, coral trout, bone marrow and black pudding pie, you name it. The experiments eventually birthed the pork Wellington from his Masterchef judging stint, as well as the banh mi-flavoured pâté en croûte on Aru’s menu. Now the Vietnamese chef is channeling it all into a pop-up bake shop.
Swing by Aru and take home a duck rendang pie, or a new curried cauliflower, black cabbage and pumpkin miso pie – each one’s 12 centimetres long, so you can either share or keep it to yourself.
Sunda’s cult buttermilk roti with Vegemite curry is also making a comeback, alongside a Wagyu cheeseburger roti inspired by Sydney chef Dan Hong, prawn toast with red curry Marie Rose sauce, and the duck-sausage sanga from Aru that takes cues from both Vietnamese nem nuong (grilled pork sausage) and Bunnings snags – this time served in proper sausage sizzle style. Plus, fermented cassava focaccia, coconut Yorkshire pudding with roasted chicken, and a kaya (coconut jam) ice-cream sandwich with Davidson’s plum and koji waffle.
Bar manager Darren Leaney (ex-Capitano) has also bottled up some of the restaurant’s cocktails, including Strawberry Margaritas, Clarified Espresso Martinis and Plum Negronis.
The first couple of weekends have all sold out – and this is the team's last go before the restaurant reopens, aka your last chance to nab the baked goods for home or picnics.
Available from 10am to 2pm or until sold out.
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