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

    or

david blackmore wagyu 9+ sirloin         + 60
         served with asparagus, bearnaise & rocket

sides

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.