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 summer 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.
avocado, sugar snap peas, yoghurt & mint
k’gari spanner crab, tomato, fermented chilli & green strawberries
scallops, yuzu, daikon & tasmanian wasabi
rangers valley beef tartare, smoked eel, kohlrabi & sweet potato
silken tofu, gai lan, young garlic & radish
coral prawn ravioli, tarragon, lemon & espelette
murray cod, summer squash, zucchini & green tomato
pork jowl, snowflake mushroom, grape & ginger
• • •
celeriac, pecorino, black garlic & hazelnut
john dory, kombu, turnip & finger lime
maremma duck, spigarello, witlof & cherries
white pyrenees lamb, artichoke, silverbeet & sherry
o’connor grass fed angus beef fillet
david blackmore wagyu 9+ sirloin + 60
served with asparagus, bearnaise & rocket
royal blue potato mash • brown butter • 15
ramarro farm leaves • 15
broccolini • salsa verde • preserved lemon • toasted sourdough • 15
• • • •
mango, jasmine & lychee
caramelised banana soufflé, brown butter & pecan
strawberries, clotted cream, elderflower & vanilla
chocolate, caramel & passionfruit
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.