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