dinner menu

Dinner at Aria is unforgettable as the sunset casts its luminous glow over the Sydney Opera House and the Harbour. As the temperature slowly cools, executive chef Tom Gorringe makes the most of Australia's delicious autumn 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

yellowfin tuna, tasmanian wasabi, green strawberries & kombu

fraser island spanner crab, celtuce, cucumber & yarra valley trout roe

lightly cured paroo kangaroo, burnt onion, amaranth & saltbush

• •

eggplant, radicchio, malfroy's gold honey & toasted seeds

coral trout, heirloom tomato, zucchini & saffron

moreton bay bug, bronze fennel, bisque & corn

roast eugowra quail, garden peas, young garlic & shoots

• • •

celeriac, pine mushrooms, brassicas & roasted chestnuts

murray cod, jerusalem artichoke, diamond clams & parsley

cowra lamb, quinoa, carrots & sheeps milk yoghurt

glazed maremma duck, witlof, fig & pomegranate

grass fed angus beef fillet

or

david blackmore 9+ sirloin            +45

         served with cavolo nero, sweet onions & andean sunrise potato

sides

autumn leaves • 15

creamed royal blue potato • brown butter 15

• • • •

passionfruit souffle, matcha & yuzu

chocolate, malt, caramel & whey

feijoa, coconut & elderflower

selection of Australian and international cheese

four course 190

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.