•
sheeps cheese • blood plum • liquorice
scallop • asparagus • lovage • elderflower add oscietra caviar +30
swordfish • white peach • daikon • shiso
veal • artichoke • burnt chilli • cultured crème
mud crab • cucumber • radish
• •
broccoli • wood ear • fermented chilli • black garlic
spencer gulf prawns • eggplant • xo • gai lan
toothfish • white asparagus • caper • duck egg
pork • squid • carrot • calendula
wagyu tongue • parsley • beetroot • black mustard
• • •
roasted cauliflower • mushroom butter • miso
snapper • summer squash • parsley • saffron
steamed murray cod • celeriac • red cabbage
lamb • sunchokes • grilled lettuce • mustard oil
maremma duck • pumpkin • prune • burnt onion
from the grill
pasture fed eye fillet • black angus • 200g
or
black market sirloin • rangers valley • 5ms • 200g • +35
served with spinach • enoki • king brown
sides
summer leaf salad • 15
seasonal greens • lemon • almond • 15
heirloom carrots • yoghurt • seeds • 15
creamed potato • brown butter • 15
• • • •
cherry • pistachio • milk
peach • almond • vanilla
passionfruit • manjari • yoghurt
soufflé • mango • macadamia
selection of australian and international cheese
Aria signature four course 175
Three course 150
Tasting menu
210 p.p.
with beverage pairing 350 p.p.
with premium wine pairing 470 p.p.
with prestige wine pairing 760 p.p.
with non-alcoholic pairing 290 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 the time of booking and our Chefs and kitchen team will do their best to accommodate you.