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 the Aria kitchen 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 



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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


david blackmore wagyu short rib  +45

served with savoy cabbage, shitake & toasted yeast





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.