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


WA snow crab, hearts of palm, sunflower & corn


yellowfin tuna, spiced eggplant, mussel garum & roasted peanut


white rabbit, smoked jowl, nectarine & sprouted grains
 

 

• •

 

slow roasted carrot, kombu, wood ear & rye  


borrowdale pork, white radish, smoked eel & clover


NZ monkfish, cauliflower, morels, miso & black truffle 


suckling kid goat, brassicas, yoghurt & fermented blueberry

 

 

• • •

 

hispi cabbage, nashi pear, chestnut & whey


steamed murray cod, soft leeks, fennel & caviar


margra lamb, zucchini, curd, caper & brain


glazed maremma duck, fig, cippolini, black mustard & molasses


pasture fed eye fillet 

served with witlof, onion & white fungi 


or


david blackmore wagyu short rib  +45

served with witlof, onion & white fungi 

 

 

sides

 

autumn leaves • 15


creamed potato • burnt butter 15

 

 

• • • •

 

black currant souffle, lavender, hazelnut & baked cheese

 

coconut, rhubarb, rice & ginger

 

caramelia, pear, cardamon & sauternes

 


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.