Dinner at Aria is unforgettable as the sunset casts its luminous glow over the Sydney Opera House and the Harbour. As the temperature warms, executive chef Tom Gorringe makes the most of Australia's delicious spring 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.
white asparagus, jersey milk, sorrel & buckwheat
yellowfin tuna, tasmanian wasabi, green strawberries & kombu
moreton bay bug, tamarind xo, macadamia & sugar loaf cabbage
lightly cured paroo kangaroo, beetroot, mulberries & juniper
chickpea panisse, tahini, lemon & snake beans
murray cod, purple artichokes, diamond clams & parsley
roast eugowra quail, spring peas, young garlic & shoots
slow cooked pork jowl, hawkesbury squid, radish & wombok
• • •
roast heirloom pumpkin, black barley, saltbush & yeast
coral trout, spanner crab, zucchini & saffron
cowra lamb, quinoa, carrots & sheeps milk yoghurt
glazed maremma duck, salsify, nectarines & chicory
grass fed angus beef fillet
david blackmore 9+ short rib +45
served with cavolo nero, sweet onions & Peruvian gold potato
spring leaves • 15
creamed royal blue potato • brown butter 15
• • • •
raspberry souffle, lavender & vanilla
chocolate, malt, caramel & whey
mango, elderflower, white chocolate & coconut
selection of Australian and international cheese
three courses 160
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.