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


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





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 sold out.