dinner menu

Dinner at Aria is unforgettable as the sunset casts its luminous glow over the Sydney Opera House and the Harbour. As the temperature warms, executive chef Tom Gorringe makes the most of Australia's delicious spring produce. 

Create your own taste journey from our a la carte 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. 

•

white asparagus, jersey milk, sorrel & buckwheat

yellowfin tuna, tasmanian wasabi, green strawberries & kombu

moreton bay bug, tamarind xo, macadamia & sugar loaf cabbage

lightly cured paroo kangaroo, beetroot, mulberries & juniper

• •

chickpea panisse, tahini, lemon & snake beans

murray cod, purple artichokes, diamond clams & parsley

roast eugowra quail, spring peas, young garlic & shoots

slow cooked pork jowl, hawkesbury squid, radish & wombok

• • •

roast heirloom pumpkin, black barley, saltbush & yeast

coral trout, spanner crab, zucchini & saffron

cowra lamb, quinoa, carrots & sheeps milk yoghurt

glazed maremma duck, salsify, nectarines & chicory

grass fed angus beef fillet

or

david blackmore 9+ short rib             +45

         served with cavolo nero, sweet onions & Peruvian gold potato

sides

spring leaves • 15

creamed royal blue potato • brown butter 15

• • • •

raspberry souffle, lavender & vanilla

chocolate, malt, caramel & whey

mango, elderflower, white chocolate & coconut

selection of Australian and international cheese

three courses 160
four course 190

Please be mindful that a 10% surcharge applies on Sundays & Public Holidays.
 
We take your allergy and dietary requirements very seriously. Please advise your needs at the time of booking and our Chefs and kitchen team will do their best to accommodate you.