our menu

Welcome to our menu. Our kitchen, led by Executive Chef Tom Gorringe, draws from and pays homage to the best of Australian produce, utilising ingredients at their finest.

Select dishes from our curated three course showcase of the season's best, available for both lunch and dinner daily; for lunch and pre-theatre, opt for 2 or 3 courses. Or, let us take you on a culinary journey through our five or eight course tasting menus, telling the stories of our ingredients and producers. Our wine list remains an intimate marriage to our menu, celebrating the pinnacle of winemaking in Australia and beyond.

Savour asparagus at its springtime pinnacle married with green almonds, smoked yolk and toasted yeast. Uncover emerging varietals from pioneering Australian winemakers and emerging global regions. Experience the peak season for lamb, expertly prepared to showcase its flavour. Revel in best-in-class wines from Australian and international institutions. Delight in the delicate taste of coral trout.

Aria would like to thank our produce partners for their dedication and commitment to unwavering quality, throughout the season:

To Gundagai Lamb, for setting the standard for quality grading;
To Chris Bolton, a fourth-generation reef fisherman out of North Queensland, for our coral trout;
To our Tasmanian white asparagus farmers;

And to all our suppliers.

We are dedicated to the finest ingredients the country offers crafted into dining delights.

reserve your place

•

heirloom tomato, artichoke, basil & buckwheat v, nf

two gulfs blue swimmer crab, yuzu, kohlrabi & smoked roe v, gf, nf

glazed bonito, piel de sapo, cucumber & shiso df, gf, nf

jurassic quail, sweetcorn, garlic scape & spigarello df, gf, nf

W.A. black marron, carrot, toasted grains & tarragon df, gf, nf | +15

• •

brassica, barley, fresh curds & kombu vg, nf, gf, dfo

coral trout, zucchini, green tomato & basil nf, gf

maremma duck, onion, thyme & plum nf, gf

wild venison, rhubarb, chestnut mushrooms & chicory nf, gf

o’connor pasture fed angus fillet, gary's potatoes, green mustard & guanciale nf, gf

rangers valley 7+ wagyu flat iron 200g | 20

stone axe 9+ striploin 180g | 60

sides

royal blue mashed potatoes, brown butter v, nf, gf | 15

mussett farm autumn leaves, tarragon dressing v, vg, nf, gf, df | 15

crispy Brussels sprouts, smoked almond, monte rosso nf, gf, df | 15

• • •

pear, mochi & vanilla v, df

passionfruit souffle, liquorice & white chocolate v, gf

apple, caramel & hay v, nf

chocolate, coffee & almond v

selection of four of Australia’s finest cheeses & seasonal condiments | +15

two courses | 120 per person

pre-theatre and lunch only

three courses | 180 per person

Please know that if you are a group of 8+ guests, you will dine on our eight course tasting menu.

Guests of 8 or more will incur a 10% service charge.

15% surcharge applies on public holidays.

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