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


or


david blackmore 9+ sirloin            +45

         served with cavolo nero, sweet onions & andean sunrise potato

 

sides

 

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.