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.
 

 


smoked buffalo milk • pear • walnut • sweet onion  


kingfish • white radish • shiso • black grape  

 
kangaroo • palm heart • macadamia


trout • cucumber • meyer lemon • oyster cream

 

• •


potato • hazelnut • black truffle • clover 


pork jowl • persimmon • cauliflower 


prawn • eggplant • xo • scallop


hapuka • cuttlefish • oxtail • celeriac

 

• • •


salt baked swede • leek • corn • shoots


red emperor • burnt broccoli • caper


maremma duck • pumpkin • prune • molasses


lamb • pistachio • turnip • rappe

 

beef •  beetroot • sunchoke • brassicas

 

 

sides:

 

winter leaf salad • 15
creamed potato • burnt butter 15

 

 

• • • •

 

carrot • liquorice • marshmallow • sea buckthorn

 

chocolate • quince • violet

 

souffle • banana • vanilla • muscovado 

 

 

 

 

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.