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.
 

 

 

first of the season asparagus, spring peas, smoked milk & caviar     add oscietra caviar +25  


raw mooloolaba scallop, green strawberry, lovage & mojama


broken hill kangaroo, palm heart, fermented chilli & macadamia


nz ocean trout, cucumber, wood sorrel & oyster cream
 

 

• •

 

globe artichoke, goats cheese, salted egg & chamomile   


fremantle octopus, broad beans, abalone & lemon balm 


glazed quail, trompettes, salsify & black vinegar 


moreton bay bug, toasted garlic, ginger, fennel & roe

 

 

• • •

 

roast cauliflower, chickpea miso, pine nut & golden raisin


dry aged maremma duck, pink yams, blackberries & amaranth


southern waters john dory, caper, lovage & burnt broccoli


pasture fed angus beef, beetroot, sunchoke & brassicas


junee lamb, pistachio, pickled turnip & green garlic

 

 

sides:

 

spring leaf salad • 15


creamed potato • burnt butter 15

 

 

• • • •

 

custard apple, almond, jersey milk & honey

 

white chocolate, earl grey, bergamot & elderflower

 

souffle, lemon, yoghurt & bay 

 

 

 

 

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.