four course menu

 

 

Dining at Aria is unforgettable overlooking the Sydney Opera House and the Harbour.

As the seasons change, Executive Chef Tom Gorringe makes the most of Australia's delicious autumn produce. 

 

Create your own taste journey from our four course 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. 

 

 

 

pumpkin, nectarine, seeds & shiso


k’gari spanner crab, cucumber, buttermilk & lovage


torched bonito, yuzu, daikon & tasmanian wasabi


duck liver parfait, shimeji mushroom, mustard leaf & chestnut

 

• •

 

silken tofu, gai lan, young garlic & radish


meredith goat curd ravioli, braised capretto, onion & consommé


chris bolton coral trout, green tomato, mussels & sorrel


jurassic quail, macadamia, grape & nasturtium

 

• • •

 

heirloom carrot, romesco, olive & black barley


john dory, kombu, turnip & finger lime


maremma duck, beetroot, fig & radicchio


venison loin, cauliflower, mushroom & spiced date


pasture fed angus fillet


    or


shiro-kin wagyu 9+ sirloin         + 60
         served with savoy cabbage, black garlic & bone marrow

 

 

sides

 

royal blue potato mash • brown butter • 15


ramarro farm leaves • 15


sugar loaf cabbage, white soy & buckwheat • 15
   

• • • •

 

plum, ginger & coconut


caramelised banana soufflé, brown butter & pecan


pear, caramel & muscat


chocolate, coffee & fior di latte

 


selection of Australian cheese

 

 

 

four course 225

 

 

  

Please know that if you are a group of 8+ guests, you will dine on our tasting menu.

10% surcharge applies on Sundays and 15% on public holidays. All credit card payments incur a 1% surcharge.


We take your allergy and dietary requirements seriously. Please advise your needs at the time of booking and our kitchen team will do their best to accommodate.

 

elevate your meal with our seasonal tableside dining experience | $50 per serve

 

Revel in the flavours of our seasonal tableside dining experience. Changing with the seasons and evolving with our Australian and international produce partners.

 

This autumn, enjoy Executive Chef Tom Gorringe’s tableside dining experience featuring Holy Goat La Luna paired with caramelised cippolini tarte tatin, thyme caramel and pickled walnut.

 

Holy Goat is a small farm located east of Castlemaine, producing high quality farmhouse cheeses – known for sustainability, quality, generosity and compassion. Ceasing operations in May, we invite you to savour the unique flavours of Holy Goat La Luna. Our tableside experience will be available until the Easter long weekend, or until sold out.