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.
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beetroot, cultured cream, dried cherry & nigella
WA snow crab, hearts of palm, sunflower & corn
yellowfin tuna, spiced eggplant, mussel garum & roasted peanut
white rabbit, smoked jowl, nectarine & sprouted grains
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slow roasted carrot, kombu, wood ear & rye
borrowdale pork, white radish, smoked eel & clover
NZ monkfish, cauliflower, morels, miso & black truffle
suckling kid goat, brassicas, yoghurt & fermented blueberry
• • •
hispi cabbage, nashi pear, chestnut & whey
steamed murray cod, soft leeks, fennel & caviar
margra lamb, zucchini, curd, caper & brain
glazed maremma duck, fig, cippolini, black mustard & molasses
pasture fed eye fillet
served with witlof, onion & white fungi
or
david blackmore wagyu short rib +45
served with witlof, onion & white fungi
sides
autumn leaves • 15
creamed potato • burnt butter 15
• • • •
black currant souffle, lavender, hazelnut & baked cheese
coconut, rhubarb, rice & ginger
caramelia, pear, cardamon & sauternes
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.