dinner menu

Dinner at Aria has always been unforgettable as sunset casts its luminous glow over the Sydney Opera House and the Harbour. Create your own taste journey from our a la carte offering where hyper-seasonality is key, thanks to the dedication and commitment of our produce partners. It is their pristine ingredients that allow executive chef Joel Bickford and his team to create harmony on the plate.
 

•

smoked carrot, washed rind, liquorice & sea buckthorn 

yellowfin tuna, spiced eggplant, mussel garum & roasted peanut 

white rabbit, soft egg, taragon & sprouted grains 

raw mooloolaba scallop, palm heart, white radish & sunflower 

• •

jerusalem artichoke, chestnut, lavender & brown pear 

akoya chawanmushi, mud crab, uni & ox tail 

roasted monkfish, celeriac, red wine & winter truffle 

suckling kid goat, nettle, yoghurt & fermented blueberry 

• • •

spiced kobocha squash, kohlrabi, grilled radish & black garlic

steamed red snapper, young leeks, caviar & rock samphire 

margra lamb, black pudding, broad bean & cime de rappe 

grass fed angus beef fillet

or

david blackmore wagyu short rib  +45

served with savoy cabbage, shitake & toasted yeast

sides

winter leaves • 15

creamed royal blue potato • brown butter 15

roasted cauliflower, comte, salted duck egg • 25

add black truffle + 35

• • • •

blood orange souffle, rosemary & grue de cacao 

caramelia, pear, cardamom & sauternes 

burnt honey, parsnip, almond & chamomile 

selection of Australian and international cheese

three courses 150
four course 180

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.