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.
 

 

 

beetroot, cultured cream, dried cherry & nigella


smoked kingfish, plum, shiso & white kimchi


broken hill kangaroo, palm heart, fermented chilli & macadamia


raw mooloolaba scallop, green strawberry, lovage & mojama
 

 

• •

 

globe artichoke, goats cheese, salted egg & chamomile   


spanner crab, soft egg, corn & caviar


fremantle octopus, broad beans, abalone & lemon balm 


dry aged maremma duck, fig, onion & black mustard

 

 

• • •

 

roast cauliflower, chickpea miso, pine nut & golden raisin


glazed quail, salsify, oyster mushroom & black vinegar

 
steamed coral trout, prawn, olive & sea parsley


pasture fed angus beef, witlof, onion & white fungi


cowra lamb, zucchini, smoked curd & caper

 

 

sides

 

summer leaf salad • 15


creamed potato • burnt butter 15

 

 

• • • •

 

davidson plum, lime, raspberry & hibiscus

 

bitter chocolate, mango, saffron & chilli

 

souffle, apricot, smoked hay & goats milk 


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.