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.
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beetroot, cultured cream, dried cherry & nigella
smoked kingfish, plum, shiso & white kimchi
broken hill kangaroo, palm heart, fermented chilli & macadamia
raw mooloolaba scallop, green strawberry, lovage & mojama
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globe artichoke, goats cheese, salted egg & chamomile
spanner crab, soft egg, corn & caviar
fremantle octopus, broad beans, abalone & lemon balm
dry aged maremma duck, fig, onion & black mustard
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roast cauliflower, chickpea miso, pine nut & golden raisin
glazed quail, salsify, oyster mushroom & black vinegar
steamed coral trout, prawn, olive & sea parsley
pasture fed angus beef, witlof, onion & white fungi
cowra lamb, zucchini, smoked curd & caper
sides
summer leaf salad • 15
creamed potato • burnt butter 15
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davidson plum, lime, raspberry & hibiscus
bitter chocolate, mango, saffron & chilli
souffle, apricot, smoked hay & goats milk
selection of Australian and international cheese
three courses 120
four course 140
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.