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.  

 

asparagus, green almonds, smoked yolk & toasted yeast

 

yellowfin tuna, celtuce, cucumber & green strawberries

 

K’gari spanner crab, corn, avocado & sorrel

 

jurassic quail, chestnut mushrooms, rainbow chard & sherry

 

W.A. black marron, broad beans, young garlic & kombu | +15

 

• •

 

spring vegetables, barley, fresh curd & onion

 

coral trout, zucchini, tomatillo & basil

 

Maremma duck, beetroot, radicchio & maple

 

Gundagai Lamb, artichoke, mustard & thyme

 

O’Connor pasture fed angus fillet, kohlrabi, shallot, green peppercorn

 

Rangers Valley flat iron, MBS 7+ | +20

 

Stone Axe sirloin, MBS 9+ | +60

 

 

sides

green beans, bagna cauda | 15

 

royal blue mash, brown butter | 15

 

Mussett farm leaves, tarragon | 15

 

• • •

 

strawberry, lychee & chamomile  

 

passionfruit souffle, liquorice & white chocolate  

 

mango, earl grey & coconut  

 

chocolate, banana & caramel  

 

selection of Australia’s finest cheeses and 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. All credit card payments incur a 1% surcharge.

 

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.