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Aria Restaurant

Restaurante Australiano$$$$

Circular Quay, Sydney

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Aria Restaurant

8.4^/10

149

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334 Fotos

Our Menu (Aria Restaurant Sydney) 5

Our Menu (Aria Restaurant 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.

Autumn 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.

Yellowfin Tuna, Spiced Eggplant, Mussel Garum & Roasted Peanut

Roast Squab, Wood Sorrel, Persimmon & Foie Gras

Autumn Palate Cleanser

•

250 Per Person Premium Wine Pairing

70 Per Person Non-Alcoholic Pairing

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

Beetroot, Cultured Cream, Dried Cherry & Nigella

Nz Monkfish, Cauliflower, Morels, Miso & Black Truffle

White River Veal, Celeriac, Pine Nuts & Salted Grapes

Coconut, Rhubarb, Rice & Ginger

$220 Per Person

130 Per Person Beverage Pairing

375 Per Person Prestige Wine Pairing

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.

Tasting Menu

Yellowfin Tuna, Spiced Eggplant, Mussel Garum & Roasted Peanut

Roast Squab, Wood Sorrel, Persimmon & Foie Gras

Autumn Palate Cleanser

•

250 Per Person Premium Wine Pairing

70 Per Person Non-Alcoholic Pairing

•

Wa Snow Crab, Hearts of Palm, Sunflower & Corn

Borrowdale Pork, White Radish, Smoked Eel & Clover

Slow Roasted Carrot, Kombu, Wood Ear & Rye

Suckling Kid Goat, Brassicas, Yoghurt & Fermented Blueberry

• • •

Steamed Murray Cod, Soft Leeks, Fennel & Caviar

Pasture Fed Eye Fillet

Served with witlof, onion & white fungi

David Blackmore Wagyu Short Rib +45

Served with witlof, onion & white fungi

Sides

Creamed Potato • Burnt Butter 15

• • • •

Coconut, Rhubarb, Rice & Ginger

Selection of Australian and International Cheese

Three course 150

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

Beetroot, Cultured Cream, Dried Cherry & Nigella

Nz Monkfish, Cauliflower, Morels, Miso & Black Truffle

White River Veal, Celeriac, Pine Nuts & Salted Grapes

Coconut, Rhubarb, Rice & Ginger

$220 Per Person

130 Per Person Beverage Pairing

375 Per Person Prestige Wine Pairing

Lunch Menu

Beetroot, Cultured Cream, Dried Cherry & Nigella

Yellowfin Tuna, Spiced Eggplant, Mussel Garum & Roasted Peanut

• •

Nz Monkfish, Cauliflower, Morels, Miso & Black Truffle

Glazed Maremma Duck, Fig, Cippolini, Black Mustard & Molasses

Hispi Cabbage, Nashi Pear, Chestnut & Whey

Margra Lamb, Zucchini, Curd, Caper & Brain

Autumn Leaves • 15

Black Currant Souffle, Lavender, Hazelnut & Baked Cheese

Caramelia, Pear, Cardamon & Sauternes

Four course 180

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.

•

Wa Snow Crab, Hearts of Palm, Sunflower & Corn

White Rabbit, Smoked Jowl, Nectarine & Sprouted Grains

Slow Roasted Carrot, Kombu, Wood Ear & Rye

Nz Monkfish, Cauliflower, Morels, Miso & Black Truffle

• • •

Steamed Murray Cod, Soft Leeks, Fennel & Caviar

Glazed Maremma Duck, Fig, Cippolini, Black Mustard & Molasses

Autumn Leaves • 15

• • • •

Coconut, Rhubarb, Rice & Ginger

Selection of Australian and International Cheese

Four course 180

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.

Beetroot, Cultured Cream, Dried Cherry & Nigella

Yellowfin Tuna, Spiced Eggplant, Mussel Garum & Roasted Peanut

• •

Borrowdale Pork, White Radish, Smoked Eel & Clover

Suckling Kid Goat, Brassicas, Yoghurt & Fermented Blueberry

Hispi Cabbage, Nashi Pear, Chestnut & Whey

Margra Lamb, Zucchini, Curd, Caper & Brain

Pasture Fed Eye Fillet

Served with witlof, onion & white fungi

David Blackmore Wagyu Short Rib +45

Served with witlof, onion & white fungi

Sides

Creamed Potato • Burnt Butter 15

Black Currant Souffle, Lavender, Hazelnut & Baked Cheese

Caramelia, Pear, Cardamon & Sauternes

Three course 150

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

Cocktail Menu

Summer Aperitifs

Awaken the senses with the flavours of warm summer produce and light, bright spirits & mixers

Nebula

22.00

Archie Rose white rye, Suze aperitif, green mango, curry leaves, toasted black sesame seed

Single O Sugarplum Americano

22.00

Cold brew Sugarplum coffee foam, tonka bean infused Campari, Antica Formula vermouth, muscovado sugar, Fever-Tree soda water

Signature

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

Smoked Margarita

24.00

Smoked Cazadores tequila, Cointreau, black salt, lime

Helena Malted Barley, Koji, Saison Yeast | Neat Or On the Rocks

15.00

Recommended with seasonal cumquat, curry leaf, tonic water 18

Plum I Suppose Plum Kernel, Barley Koji, Saison Yeast | Neat Or On the Rocks

15.00

Recommended with toasted almond, lime zest and soda water 18

Non-Alcoholic

Prelude

15.00

Yuzu marmalade, cloudy apple, lemon

Fig Gin & Tonic… Aria’s Riff On Gin & Tonic

22.00

Four Pillars rare dry gin, figs, bay leaf, cassia bark, Fever-Tree tonic

Ambrosia Spritz

22.00

Bizzarro Aperitivo, Bombay Sapphire gin, ruby red grapefruit, Geraldton wax, Fever-Tree soda water

Bittersweet Symphony

24.00

Belvedere vodka, Campari, Crème de Peche, passionfruit

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 heriloom 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.

Fallen Pony Quince, Barley Koji, Saison Yeast | Neat Or On the Rocks

15.00

Recommended with roasted quince, pink-peppercorn, soda water 18

Tosca

15.00

Lychee, kaffir lime, soda water

Elixir D’ Amore

15.00

Blood orange, lime, smoked honey, tonic water

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