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

smoked kingfish, plum, shiso & white kimchi

broken hill kangaroo, palm heart, fermented chilli & macadamia

raw mooloolaba scallop, green strawberry, lovage & mojama


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globe artichoke, goats cheese, salted egg & chamomile   

spanner crab, soft egg, corn & caviar

fremantle octopus, broad beans, abalone & lemon balm 

dry aged maremma duck, fig, onion & black mustard



• • •


roast cauliflower, chickpea miso, pine nut & golden raisin

glazed quail, salsify, oyster mushroom & black vinegar

steamed coral trout, prawn, olive & sea parsley

pasture fed angus beef, witlof, onion & white fungi

cowra lamb, zucchini, smoked curd & caper





summer leaf salad • 15

creamed potato • burnt butter 15



• • • •


davidson plum, lime, raspberry & hibiscus


bitter chocolate, mango, saffron & chilli


souffle, apricot, smoked hay & goats milk 

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.