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.