dinner menu



Dinner at Aria is unforgettable overlooking the Sydney Opera House and the Harbour. As the temperature continues to cool, Executive Chef Tom Gorringe makes the most of Australia's delicious winter 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


coral trout crudo, fennel, yuzu & wood sorrel


fraser isle spanner crab, tasmanian wasabi, radish & shiso


liver parfait, winter mushroom, chestnut & sauternes 


• •


sweet corn, macadamia, erbette & black garlic


port phillip bay snapper, leeks, turnips & vin jaune


abrolhos island scallops, artichoke, morcilla & miner's lettuce


eugowra quail, shiitake, gai lan & ginger


• • •


roasted heirloom carrot, beluga lentils, toasted grains & saltbush 


dusky flat head, hispi cabbage, cauliflower & kombu


glazed maremma duck, witlof, fig & pomegranate


cowra lamb, celeriac, cime di rapa & horseradish


grass fed beef fillet


david blackmore 9+ sirloin            +45

         served with chicory, pressed potato & bone marrow




royal blue potato mash • brown butter 15


winter leaves • 15

sauteed brassicas • nduja • sheep's milk  15


• • • •


passionfruit souffle, matcha & yuzu


chocolate, hazelnut, banana & cacao


custard apple, pear, vanilla & choux


selection of Australian and international cheese



four course 195



Please be mindful that a 10% surcharge applies on 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.