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.
 

•

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
 

• •

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.