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


david blackmore 9+ short rib             +45

         served with cavolo nero, sweet onions & Peruvian gold potato





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.