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 slowly cools, executive chef Tom Gorringe makes the most of Australia's delicious autumn 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.
•
golden beetroot, pecora curd, persimmon & buckwheat
yellowfin tuna, tasmanian wasabi, green strawberries & kombu
fraser island spanner crab, celtuce, cucumber & yarra valley trout roe
lightly cured paroo kangaroo, burnt onion, amaranth & saltbush
• •
eggplant, radicchio, malfroy's gold honey & toasted seeds
coral trout, heirloom tomato, zucchini & saffron
moreton bay bug, bronze fennel, bisque & corn
roast eugowra quail, garden peas, young garlic & shoots
• • •
celeriac, pine mushrooms, brassicas & roasted chestnuts
murray cod, jerusalem artichoke, diamond clams & parsley
cowra lamb, quinoa, carrots & sheeps milk yoghurt
glazed maremma duck, witlof, fig & pomegranate
grass fed angus beef fillet
or
david blackmore 9+ sirloin +45
served with cavolo nero, sweet onions & andean sunrise potato
sides
autumn leaves • 15
creamed royal blue potato • brown butter 15
• • • •
passionfruit souffle, matcha & yuzu
chocolate, malt, caramel & whey
feijoa, coconut & elderflower
selection of Australian and international cheese
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.