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.

weekday lunch

 

 

 


sheeps cheese • blood plum • liquorice 


swordfish • white peach • daikon • shiso


spencer gulf prawns • eggplant • xo • gai lan


veal • artichoke • burnt chilli • cultured crème


pork • squid • carrot • calendula  
 


• •

 

 

roasted cauliflower • mushroom butter • miso 


snapper • summer squash • parsley • saffron


steamed murray cod • celeriac • red cabbage  


lamb • sunchokes • grilled lettuce • mustard oil 


maremma duck • pumpkin • raisin • burnt onion 

 


• • •

 


pasture fed eye fillet • black angus • 200g


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


served with spinach • enoki • king brown
 


sides

 

summer leaf salad • 15


seasonal greens • lemon • almond • 15


heirloom carrots • yoghurt • seeds • 15


creamed potato • brown butter • 15



• • • • 

 

 

cherry • pistachio • milk 

 

peach • almond • elderflower

 

passionfruit • manjari • yoghurt 

 

soufflé • mango • macadamia


selection of australian and international cheese

 

 

 

weekend lunch

 

 

 

sheeps cheese • blood plum • liquorice 


scallop • asparagus • lovage • elderflower    add oscietra caviar +30 


swordfish • white peach • daikon • shiso


veal • artichoke • burnt chilli • cultured crème 


mud crab • cucumber • radish

 

 

• •

 

 

broccoli • wood ear • fermented chilli • black garlic 


spencer gulf prawns • eggplant • xo • gai lan


toothfish • white asparagus • caper • duck egg

         
pork • squid • carrot • calendula  


wagyu tongue • parsley • beetroot • black mustard

 

 

• • • 

 

 

roasted cauliflower • mushroom butter • miso 


snapper • summer squash • parsley • saffron


steamed murray cod • celeriac • red cabbage  


lamb • sunchokes • grilled lettuce • mustard oil 


maremma duck • pumpkin • prune • burnt onion 

 

 


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


summer leaf salad • 15


seasonal greens • lemon • almond • 15  


heirloom carrots • yoghurt • seeds • 15


creamed potato • brown butter • 15

 

 

• • • • 

 

 

cherry • pistachio • milk 

 

peach • almond • vanilla

 

passionfruit • manjari • yoghurt 

 

soufflé • mango • macadamia

 


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 beverage pairing 350 p.p.
with premium wine pairing 470 p.p.

with prestige wine pairing 760 p.p.

with non-alcoholic pairing

 


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 the time of booking and our Chefs and kitchen team will do their best to accommodate you.