Dinner at Aria has always been unforgettable as sunset casts its luminous glow over the Sydney Opera House and the harbour. Create your own taste journey from our a la carte offering where hyper-seasonality is key, thanks to the dedication and commitment of our produce partners.  It is their pristine ingredients that allow executive chef Joel Bickford and his team to create harmony on the plate.

smoked carrot • olive • fennel • liquorice • flax

mud crab • kohlrabi • wild garlic • salted cream

bonito • green tomato • mussels • lovage • vadouvan

yellowtail • pork jowl • soy • almond • shiso

goose • pear • macadamia • parsnip • mead

cauliflower • comte • Manjimup truffle • salted egg

marron • sweetbreads • pumpkin • vanilla

murray cod • angasi oyster • white radish • miso • celeriac

belly pork • eggplant • abalone • sea greens

rabbit • foie gras • beluga lentil • chestnut

king oyster mushroom • sweetcorn • leek • black garlic

blue-eye trevalla • almond • caper • razorback prawns

pink snapper • fungi • snake beans • ginger • shallot

lamb • brassicas • parsnip • curd

guinea fowl • persimmon • mustard • brown vinegar

Grill selection • treviso • potato • watercress

O'Connor pasture-fed beef fillet

or

Rangers Valley 5+ Black Market sirloin (+35)

SIDES

creamed royal blue potato | 15

scarlett butter • herb emulsion | 15

roasted pumpkin • pepitas • cultured cream | 15

roasted zucchini • cippolini onion • sherry vinegar | 15

strawberry • almond • fennel • grape

soufflé • mandarin • pistachio • cream cheese

rhubarb • raspberry • liquorice • milk

pear • malt • blackberry • quinoa

chocolate • chestnut • cognac • cocoa

selection of Australian and international cheese

Aria signature four course 170
three course 145

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