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 eight-course tasting menu.

 

20th birthday tasting menu

 

 

smoked buffalo milk • pear, onion • walnut, molasses | 2018


king george whiting • jamón ibérico • yabbies • peas | 2008


champagne lobster • brioche • caviar | 2016


peking duck consommé • abalone | 2000


kurobuta pork • apple | 2004


lamb • hipsi cabbage • sorrel | 2014


champagne • white peach • almond | 2002

 

chocolate • praline • milk • oats 2009

weekday lunch

 

 


sheeps curd • tomato • blackberry • nasturtium


scallop • asparagus • lovage • elderflower


veal • artichoke • burnt chilli • cultured crème


sunchokes • salsify • onion • pear


dusky flathead • carrot • kombu • white onion   


wagyu tongue • parsley • beetroot • black mustard 

 


• •

 

 

salt baked swede • leek • spring vegetables


john dory • white miso • cauliflower • surf clams


wild kingfish • celeriac • nettle • bacon


lamb • hispi cabbage • sorrel • barletta onion 


maremma duck • beetroot • date • molasses

 


• • •

 


pasture fed eye fillet • black angus • 200g


black opal wagyu • 5ms • 200g • + 20


black market sirloin • rangers valley • 5ms • 200g • + 35


served with spinach • enoki • king brown
 



sides

 

spring leaf salad • 15


seasonal greens • lemon • almond • 15


heirloom carrots • yoghurt • seeds • 15


creamed potato • hazelnuts • brown butter • 15



• • • • 

 

 

mango • coconut • macadamia 


sweet potato • crème fraiche • pepita 


chocolate • praline • milk • oats   


soufflé • tonka bean • raspberry • jersey milk  

 

 

selection of australian and international cheese

 

 

 

 

weekend lunch

 

 

 

sheeps curd • tomato • blackberry • nasturtium


spanner crab • cucumber • radish • wild garlic


scallop • asparagus • lovage • elderflower


quail • native plum • bitter leaf 


veal • artichoke • burnt chilli • cultured crème 



• •

 


sunchokes • salsify • onion • pear


calamari • roasted hen • fenugreek 


prawn • xo • gai lan • eggplant


dusky flathead • carrot • kombu • white onion


wagyu tongue • parsley • beetroot • black mustardon


• • •

 


salt baked swede • leek • spring vegetables


john dory • white miso • cauliflower • surf clams


wild kingfish • celeriac • nettle • bacon


lamb • hispi cabbage • sorrel • barletta onion


maremma duck • beetroot • date • molasses
 



from the grill


pasture fed eye fillet • black angus • 200g


or


black market sirloin • rangers valley • 5ms • 200g • +35

 

served with spinach • enoki • king brown 
 



sides

 

spring leaf salad • 15


seasonal greens • lemon • almond • 15  


heirloom carrots • yoghurt • seeds • 15


creamed potato • hazelnuts • brown butter • 15

 


• • • •

 

 

mango • coconut • macadamia


sweet potato • crème fraîche • pepita


chocolate • praline • milk • oats


soufflé • tonka bean • raspberry • jersey milk

 


selection of australian and international cheese

 

 

 


 

 

 

weekdays


three course 115

two course 85

 

weekend


four course 175

three course 150

 

tasting menu

210 p.p.
with matching wine 335 p.p.
with premium matching wine 455 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.