•
sheeps curd • tomato • blackberry • nasturtium
spanner crab • cucumber • radish • wild garlic
scallop • asparagus • lovage • elderflower
quail • native plum • bitter leaf
veal • artichoke • burnt chilli • cultured crème
• •
sunchokes • salsify • onion • pear
calamari • roasted hen • fenugreek
prawn • xo • gai lan • eggplant
dusky flathead • carrot • kombu • white onion
wagyu tongue • parsley • beetroot • black mustard
• • •
salt baked swede • leek • spring vegetables
john dory • white miso • cauliflower • surf clams
wild kingfish • celeriac • nettle • bacon
lamb • hispi cabbage • sorrel • sweetbreads
maremma duck • beetroot • date • molasses
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
spring leaf salad • 15
seasonal greens • lemon • almond • 15
heirloom carrots • yoghurt • seeds • 15
creamed potato • hazelnuts • brown butter • 15
• • • •
mango • coconut • macadamia
sweet potato • crème fraîche • pepita
chocolate • praline • milk • oats
soufflé • tonka bean • raspberry • jersey milk
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.