Aria Sydney

TASTING MENU

We are thrilled to have recently received The Best Food + Wine Matching List 2020 award as part of Australia's Wine List of the Year Awards 2020. We welcome you to enjoy our unique autumn tasting menu, complemented with our wine pairing in the heart of Sydney.

• Winter tasting menu

  This menu is designed for the enjoyment of the whole table. Let Aria take you on a culinary journey. Our elegant autumn signature tasting menu, created by executive chef Joel Bickford, showcases nature in its original form with the finest seasonal ingredients.

• smoked carrot, washed rind, liquorice & sea buckthorn

• raw mooloolaba scallop, palm heart, white radish & sunflower

• roasted monkfish, celeriac, red wine & winter truffle

• glazed maremma duck, barletta onion, trompettes & beluga lentil

• red deer, quince, beetroot & salsify

• winter palete cleanser

• burnt honey, parsnip, almond & chamomile

• .

• $220 per person

• •

• 130 per person beverage pairing

• 250 per person premium wine pairing

• 375 per person prestige wine pairing

• 70 per person non-alcoholic pairing

• .

• *

  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.

LUNCH MENU

Revel in the beauty of lunch at Aria, overlooking the pristine and unparalleled views of Sydney Harbour and the Opera House.

• lunch menu

• •

• smoked carrot, washed rind, liquorice & sea buckthorn

• yellowfin tuna, spiced eggplant, mussel garum & roasted peanut

• raw mooloolaba scallop, palm heart, white radish & sunflower

• white rabbit, soft egg, tarragon & sprouted grains

• • •

• jerusalem artichoke, chestnut, lavender & brown pear

• roasted monkfish, celeriac, red wine & winter truffle

• warrego quail, persimmon, wood sorrel & foie gras

• suckling kid goat, nettle yoghurt & fermented blueberry

• • • •

• spiced kobocha squash, kohlrabi, grilled radish & black garlic

• steamed red snapper, young leeks, caviar & rock samphire

• margra lamb, black pudding, broad bean & cime de rappe

• grass fed angus beef fillet

• or

• david blackmore wagyu short rib +45

  served with savoy cabbage, shitake & toasted yeast

• .

• Sides

• winter leaves$15.00

• creamed royal blue potato • brown butter$15.00

• roasted cauliflower, comte, salted duck egg$25.00

  add black truffle + 35

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• • • • •

• blood orange souffle, rosemary & grue de cacao

• caramelia, pear, cardamom & sauternes

• burnt honey, parsnip, almond & chamomile

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• selection of Australian and international cheese

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• *

  three course 150

• *

  four course 180

• *

  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.

DINNER MENU

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.

• dinner menu

• •

• smoked carrot, washed rind, liquorice & sea buckthorn

• yellowfin tuna, spiced eggplant, mussel garum & roasted peanut

• white rabbit, soft egg, taragon & sprouted grains

• raw mooloolaba scallop, palm heart, white radish & sunflower

• • •

• jerusalem artichoke, chestnut, lavender & brown pear

• mud crab chawanmushi, oyster mushroom, uni & ox tail

• roasted monkfish, celeriac, red wine & winter truffle

• suckling kid goat, nettle, yoghurt & fermented blueberry

• • • •

• spiced kobocha squash, kohlrabi, grilled radish & black garlic

• steamed red snapper, young leeks, caviar & rock samphire

• margra lamb, black pudding, broad bean & cime de rappe

• grass fed angus beef fillet

• or

• david blackmore wagyu short rib +45

  served with savoy cabbage, shitake & toasted yeast

• .

• Sides

• winter leaves$15.00

• creamed royal blue potato • brown butter$15.00

• roasted cauliflower, comte, salted duck egg$25.00

  add black truffle + 35

• • • • •

• blood orange souffle, rosemary & grue de cacao

• caramelia, pear, cardamom & sauternes

• burnt honey, parsnip, almond & chamomile

• .

• selection of Australian and international cheese

• *

  three course 150

• *

  four course 180

• *

  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.

COCKTAIL MENU

• winter aperitifs

  awaken the senses with the flavours of fresh winter produce and artinisal spirits & mixers

• Honeydew Gin & Tonic... Aria's riff on Gin & Tonic$24.00

  Four Pillars rare dry gin, Ferrand dry curacao, honeydew melon, sour cherry, Fever-Tree tonic

• Winter Spritz$22.00

  Bombay Sapphire gin, Ochota barrels aromatic, strawberry shrub, cardamon tincture, Fever-Tree soda water

• Cascara Highball$24.00

  Sunday's Japanese whiskey infused with dried cascara, wattle seed tincture, Fever-Tree soda water

• Six degrees of separation$24.00

  Patron silver tequila, Chartreuse V.E.P, charred bell pepper, finger lime

• House Martini$26.00

  Cambridge Japanese gin, blood lime & karkalla infused vermouth, lemon myrtle oil

• .

• signatures

  some of our best-known libations, tweaks on classics and home-grown originals

• Bittersweet Symphony$24.00

  Grey goose vodka, Campari, Crème de Peche, passionfruit

• Smoked Margarita$24.00

  Smoked Cazadores tequila, Cointreau, black salt, lime

• El Coco Old Fashioned$25.00

  Coconut fat washed Bacardi Ocho 8yo, apricot brandy, vanilla, caramel

• .

• empirical spirits

  Copenhagen based distillery, founded by former Noma alumni, lars williams and mark emil hermansen. This unique spirit is forged from local heirloom barley, koji and aromatic Belgian saison yeast distilled in a futuristic vacuum still at a very low temperature to preserve the most delicate flavours and complexities possible. Try them neat, over ice or with our recommended serving suggestion.

• Helena$18.00

  Served with cumquat, curry leaf, tonic water

• Fallen Pony$18.00

  Served with roasted quince, smoked oolong, soda water

• Plum I Suppose$18.00

  Served with toasted almond, lime zest and soda water

• .

• non-alcoholic

• Tosca$15.00

  Lychee, kaffir lime, soda water

• Prelude$15.00

  Yuzu marmalade, cloudy apple, lemon

• Elixir d’ Amore$15.00

  Blood orange, lime, smoked honey, tonic water