lunch menu

 

 

When Sydney turns on her best, there’s nowhere better for lunch than Aria. Outside the harbour glistens, inside seasonal ingredients

 

shine as bright as the sun. Choose from one, two or three courses, including Australia’s finest beef cooked

 

on our signature grill, or enjoy the tantalising flavours and creativity of our six-course tasting menu.

autumn tasting menu

 

cobia • black grape • shiso • eel cream 

 

smoked buffalo milk • pear • onion • walnut • molasses

 

snapper • leek • kohlrabi • sea greens • finger lime

 

squab • foie gras • burnt onion • hibiscus

 

rose veal • parsnip • sweetbreads • chestnut • acacia

 

rhubarb • beetroot •  buckwheat •  raspberry 

 

chocolate • liquorice • passionfruit

weekday lunch

 




smoked buffalo milk • pear • onion • walnut • molasses

 

celeriac • salsify • hazelnut • brown butter

 

cobia • black grape • shiso • eel cream

 

kangaroo tartare • apple • beetroot • saltbush • flax

 

monkfish • cockles •  carrot  • ginger 

 

pork cheek • cauliflower • persimmon




• •


fennel • romanesco • red pepper • potato • saffron

 

snapper • leek •  kohlrabi • sea greens • finger lime

 

bass grouper • corn • king oyster mushroom • scapes

 

duck • red wine • cauliflower • salted grapes

 

lamb • endive • artichoke • white bean • garlic velouté



• • •


pasture fed eye fillet • black angus • 200g

 

sirloin • black market rangers valley • 250g • grain-fed + 35

 

rib eye • cowra murray grey • 400g • grass-fed • dry-aged 4 weeks + 20

 

served with black barley • trompettes 



sides

scarlett butter lettuce • herb emulsion • 15

 

broccolini • lemon • almond • eschalot • 15

 

roast heirloom carrots • yoghurt • seeds • 15

 

creamed royal blue potato • 15



• • • • 


apple • ricotta • oat • caramel

 

mandarin • sea buckthorn • black sesame • mead

 

rhubarb • beetroot • buckwheat • raspberry

 

chocolate • liquorice • passionfruit

 

banana soufflé • spiced tea ice cream

 


selection of australian and international cheese

 

 

 

 

weekend lunch

 




smoked buffalo milk • pear • onion • walnut • molasses

 

cobia • black grape • shiso • eel cream

 

spanner crab • cucumber • sunflower • shoots  

 

yabbies • jamon • almond • burnt tomato

 

kangaroo tartare • beetroot • saltbush • flax 



• •


celeriac • salsify • hazelnut • brown butter

 

monkfish • cockles • carrot • ginger 

 

moreton bay bug • shitake • celtuce • smoked scallop

 

squab • foie gras • burnt onion • hibiscus

 

pork cheek • cauliflower • persimmon



• • •


fennel • romanesco • red pepper • potato • saffron

 

snapper • leek • kohlrabi • sea greens • finger lime

 

bass grouper • corn • king oyster mushroom • scapes

 

duck • red wine • cauliflower • salted grapes

 

lamb • endive • artichoke • white bean • garlic velouté



from the grill

pasture fed eye fillet • black angus • 200g

 

served with black barley • trompettes 

 

or

 

black opal wagyu 5ms • 200g • + 35

 

served with swede • bone marrow • brassica



sides

scarlett butter lettuce • herb emulsion • 15

 

broccolini • lemon • almond • eschalot • 15

 

roast heirloom carrots • yoghurt • seeds • 15

 

creamed royal blue potato • 15



• • • •


apple • ricotta • oat • caramel

 

mandarin • sea buckthorn • black sesame • mead

 

rhubarb • beetroot • buckwheat • raspberry 

 

chocolate • liquorice • passionfruit

 

banana soufflé • spiced tea ice cream

 


selection of australian and international cheese

 

 

 


 

 

 

weekdays


three course 120

two course 90

 

weekend


four course 170

three course 145

 

tasting menu

205 p.p.
with matching wine 330 p.p.
with premium matching wine 450 p.p.

 


Please be mindful that a 10% surcharge applies on Sundays & Public Holidays.

 

We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.