four course menu
Aria is thrilled to be celebrating 25 years as Australia's finest.
Dine on a selection of dishes over four courses, showcasing our unwavering commitment to seasonality and the finest produce.
Delight in Australia's finest seafood, including k'gari spanner crab and yellowfin tuna as staples of the Aria menu over the years. Also featuring a contemporary take on the flavours of duck and pea inspired by Matt Moran's days at the Paddo Inn, plus, of course, the finest guanciale from the Moran Family Farm.
Aria would like to thank our produce partners for their dedication and commitment to unwavering quality, throughout the seasons.
•
beetroot, blackberry, smoked macadamia & pollen
k’gari spanner crab, cucumber, buttermilk & lovage
yellowfin tuna, daikon, bergamot & dashi
duck liver parfait, burnt butter brioche, shimeji & sherry
• •
heirloom potatoes, pine mushroom, truffle & black garlic
scallops, Moran Family farm guanciale, apple & elderflower
meredith goat curd ravioli, braised capretto, onion & consommé
jurassic quail, spring morels, lardo & mache
• • •
koshihikari, celeriac, ginger & broccoli leaf
Chris Bolton coral trout, kombu, turnip & finger lime
john dory, kombu, turnip & finger lime
‘duck & pea pie’, madeira
wild venison loin, jerusalem artichoke, date & boudin noir
O’Connor pasture fed angus fillet served with asparagus & bearnaise
or
shiro-kin wagyu + 9
sirloin + 60
sides
royal blue potato mash • brown butter • 15
ramarro farm leaves • 15
fioretto cauliflower, sheep’s milk yoghurt & crispy onion • 15
• • • •
raspberry, rhubarb & coconut
citrus soufflé, honey & fromage frais
pear, caramel & muscat
chocolate delice, sherry, hazelnut
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.
Guests of 8 or more will incur a 10% service charge.
15% surcharge applies 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.