•
curly red • sweet onion • macadamia • cape gooseberry
mackerel • sheeps yoghurt • carrot • whey
cobia • smoked eel • shiso • black grape
marron • almond • jamon • burnt tomato
corned wagyu tongue • parsley • black mustard
• •
sunchokes • salsify • onion • pear
moreton bay bug • shitake • celtuce • smoked scallop
trevalla • squid • rappe • legumes
chicken • truffle • cos • white mushroom
pork jowl • cauliflower • persimmon
• • •
salt baked swede • leek • winter vegetables
murray cod • mussels • fennel • lemon
wild kingfish • celeriac • nettle • bacon
lamb • artichoke • white bean • witlof
quail & suet pudding • devilled mushroom
veal • sweetbreads • chestnut • acacia
from the grill
pasture fed eye fillet • black angus • 200g
or
black market sirloin • rangers valley • 5ms • 200g • +35
served with pumpkin • king oyster • black garlic
sides
winter leaf salad • 15
seasonal greens • lemon • almond • 15
beetroot • red onion • black olive cream • 15
creamed potato • hazelnuts • brown butter • 15
• • • •
quince • hay • cocoa • oats
treacle pudding • milk • carrot • sea buckthorn
feijoa • pear • almond
chocolate • mandarin • buckwheat
rhubarb soufflé • goats milk • vanilla
selection of australian and international cheese
Aria signature four course 175
Three course 150
Tasting menu
210 p.p.
with matching wine 335 p.p.
with premium matching wine 455 p.p.
with non-alcoholic matching 270 p.p.
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 time of booking and our Chefs and kitchen team will do their best to accommodate you.