four course menu

Dining at Aria is unforgettable overlooking the Sydney Opera House and the Harbour.

As the seasons change, Executive Chef Tom Gorringe makes the most of Australia's delicious autumn produce. 

Create your own taste journey from our four course offering where hyper-seasonality is key. 

Aria would like to thank our produce partners for their dedication and commitment to unwavering quality, throughout the seasons. 

•

pumpkin, nectarine, seeds & shiso

k’gari spanner crab, cucumber, buttermilk & lovage

torched bonito, yuzu, daikon & tasmanian wasabi

duck liver parfait, shimeji mushroom, mustard leaf & chestnut

• •

silken tofu, gai lan, young garlic & radish

meredith goat curd ravioli, braised capretto, onion & consommé

chris bolton coral trout, green tomato, mussels & sorrel

jurassic quail, macadamia, grape & nasturtium

• • •

heirloom carrot, romesco, olive & black barley

john dory, kombu, turnip & finger lime

maremma duck, beetroot, fig & radicchio

venison loin, cauliflower, mushroom & spiced date

pasture fed angus fillet

    or

shiro-kin wagyu 9+ sirloin         + 60
         served with savoy cabbage, black garlic & bone marrow

sides

royal blue potato mash • brown butter • 15

ramarro farm leaves • 15

sugar loaf cabbage, white soy & buckwheat • 15
   

• • • •

plum, ginger & coconut

caramelised banana soufflé, brown butter & pecan

pear, caramel & muscat

chocolate, coffee & fior di latte

selection of Australian cheese

four course 225

Please know that if you are a group of 8+ guests, you will dine on our tasting menu.

15% surcharge applies on public holidays. All credit card payments incur a 1% surcharge.

We take your allergy and dietary requirements seriously. Please advise your needs at the time of booking and our kitchen team will do their best to accommodate.