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


david blackmore 9+ sirloin            +45

         served with cavolo nero, sweet onions & andean sunrise potato




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.