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 buffalo milk • pear • walnut • sweet onion  

kingfish • white radish • shiso • black grape  

 
kangaroo • palm heart • macadamia

trout • cucumber • meyer lemon • oyster cream

• •

potato • hazelnut • black truffle • clover 

pork jowl • persimmon • cauliflower 

prawn • eggplant • xo • scallop

hapuka • cuttlefish • oxtail • celeriac

• • •

salt baked swede • leek • corn • shoots

red emperor • burnt broccoli • caper

maremma duck • pumpkin • prune • molasses

lamb • pistachio • turnip • rappe

beef •  beetroot • sunchoke • brassicas

sides:

winter leaf salad • 15
creamed potato • burnt butter 15

• • • •

carrot • liquorice • marshmallow • sea buckthorn

chocolate • quince • violet

souffle • banana • vanilla • muscovado 

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.