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 winter 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, persimmon, seeds & shiso

k’gari spanner crab, cucumber, buttermilk & lovage

yellowfin tuna, native lime, daikon & kombu

duck liver parfait, burnt butter brioche, shimeji & sherry

• •

heirloom potatoes, shiitake mushroom, truffle & black garlic

meredith goat curd ravioli, braised capretto, onion & consommé

coral trout, fennel, mussel & saffron

jurassic quail, macadamia, grape & nasturtium

• • •

koshihikari, celeriac, ginger & broccoli leaf

aquna murray cod, leek, hazelnut & roast onion

john dory, kombu, turnip & finger lime

maremma duck, beetroot, blackberry & radicchio

wild venison loin, jerusalem artichoke, date & boudin noir

pasture fed angus fillet

    or

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

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, 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.

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.