•
smoked buffalo milk • pear • onion • walnut • molasses
cobia • black grape • shiso • eel cream
spanner crab • cucumber • sunflower • shoots
yabbies • jamon • almond • burnt tomato
kangaroo tartare • beetroot • saltbush • flax
• •
celeriac • salsify • hazelnut • brown butter
monkfish • cockles • carrot • ginger
moreton bay bug • shitake • celtuce • smoked scallop
squab • foie gras • burnt onion • hibiscus
pork cheek • cauliflower • persimmon
• • •
fennel • romanesco • red pepper • potato • saffron
snapper • leek • kolrahbi • sea greens • finger lime
bass grouper • corn • king oyster mushroom • scapes
duck • red wine • cauliflower • salted grapes
lamb • endive • artichoke • white bean • garlic velouté
from the grill
pasture fed eye fillet • black angus • 200g
served with black barley • trompettes
or
black opal wagyu 5ms • 200g • + 35
served with swede • bone marrow • brassica
sides
scarlett butter lettuce • herb emulsion • 15
broccolini • lemon • almond • eschalot • 15
roast heirloom carrots • yoghurt • seeds • 15
creamed royal blue potato • 15
• • • •
apple • ricotta • oat • caramel
mandarin • sea buckthorn • black sesame • mead
rhubarb • beetroot • buckwheat • raspberry
chocolate • liquorice • passionfruit
banana soufflé • spiced tea ice cream
selection of australian and international cheese
Aria signature four course 170
three course 145
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.