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.

 

winter tasting menu

 

cobia • smoked eel • shiso • black grape


curly red • sweet onion •  macadamia • cape gooseberry


murray cod • mussels • fennel • lemon


maremma duck • date • beetroot


veal • sweetbreads • chestnut • acacia


feijoa • pear • almond


chocolate • mandarin • buckwheat

weekday lunch

 

 


curly red • sweet onion • macadamia • cape gooseberry


sunchokes • salsify • onion • pear


cobia • black grape • shiso • eel cream


corned wagyu tongue • parsley • black mustard


trevalla • squid • rappe • legumes 


pork jowl • cauliflower • persimmon
 


• •

 


salt baked swede • leek • winter vegetables


murray cod • mussels • fennel • lemon


wild kingfish • celeriac • nettle • bacon


lamb • artichoke • white bean • witlof


veal • sweetbreads • chestnut • acacia  

 


• • •

 


pasture fed eye fillet • black angus • 200g


black opal wagyu • 5ms • 200g • + 20


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


served with pumpkin • king oyster • black garlic 
 



sides


winter leaf salad • 15


seasonal greens • lemon • almond • 15


beetroot • red onion • black olive cream • 15


creamed potato • hazelnuts • brown butter • 15



• • • • 

 


quince • hay • cocoa • oats


treacle pudding • milk • carrot • sea blackthorn


feijoa • pear • almond  


chocolate • mandarin • buckwheat


rhubarb soufflé • goats milk • vanilla 

 


selection of australian and international cheese

 

 

 

 

weekend lunch

 

 


curly red • sweet onion • macadamia • cape gooseberry


mackerel • sheeps yoghurt • carrot • whey


cobia • smoked eel • shiso • black grape


marron • almond • jamon •  burnt tomato


corned wagyu tongue • parsley • black mustard



• •

 


sunchokes • salsify • onion • pear


moreton bay bug • shitake • celtuce • smoked scallop


trevalla • squid • rappe • legumes


chicken • truffle • cos • white mushroom


pork jowl • cauliflower • persimmon


• • •

 


salt baked swede • leek • winter vegetables


murray cod • mussels • fennel • lemon


wild kingfish • celeriac • nettle • bacon


lamb • artichoke • white bean • witlof


quail & suet pudding • devilled mushroom


veal • sweetbreads • chestnut • acacia
 



from the grill

pasture fed eye fillet • black angus • 200g


or


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


served with pumpkin • king oyster • black garlic



sides


winter leaf salad • 15


seasonal greens • lemon • almond • 15  


beetroot • red onion • black olive cream • 15


creamed potato • hazelnuts • brown butter • 15
 


• • • •

 

 

quince • hay • cocoa • oats 

 

treacle pudding • milk • carrot • sea buckthorn 

 

feijoa • pear • almond 

 

chocolate • mandarin • buckwheat

 

rhubarb soufflé • goats milk • vanilla

 

 

selection of australian and international cheese

 

 

 


 

 

 

weekdays


three course 120

two course 90

 

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.