Following its quarter-century celebrations in September, Aria is updating its guest experience with a new way to dine.
The jewel in the crown for both Matt Moran and Solotel, Aria is a contemporary Chef-hatted Australian fine dining experience in Sydney. The restaurant will continue to highlight Australia’s best produce through the creative craftsmanship of its kitchen with the introduction of a three-course menu and a move away from prescriptive seasonal menu changes.
Previously, Aria offered guests the choice of a four-course menu or a seven-course tasting menu. Now the restaurant is changing the way guests dine with a two-course menu (available for lunch or pre-theatre, charged at $120 pp), three-course menu ($180 pp), five-course tasting menu ($240 pp) and eight-course tasting menu ($290 pp).
The three, five and eight-course dining experiences will be available across Aria’s recently extended dining hours of lunch (Thursday to Sunday, 12 pm-2.30 pm) and dinner (daily, from 5 pm).
Restaurateur Matt Moran says:"Aria was created with the vision of bringing an exceptional dining experience to Sydney; 25 years on and we are still creating unforgettable experiences for those who dine with us. We are excited to be offering guests a new way to dine with us.
"The eight-course menu will include a few surprises that do not feature on the main menu, providing a true taste of our team’s talent, while the two-course and three-course set menus will allow people to dine with us more regularly. We hope our regulars love this new dining experience and that we’re able to introduce our 25-year-old restaurant to a new generation of diners.”
The new iteration sees the Aria kitchen team working closely with Australia's leading producers to respond to changes in produce availability driven by their micro-seasons. This will involve a move away from the prescriptive menu changes which see the menu updated seasonally
Now, Aria’s menus will see multiple updates each season, allowing the team to highlight hyper-seasonal produce that is available for only a short period of time.
Dishes from Aria’s new Spring/Summer menu demonstrate the way Executive Chef Tom Gorringe and team will be showcasing their skill, dedication and passion when it comes to preparation, assembly and sustainable practices:
•The coral trout dish which is served with zucchini, tomatillo and basil, uses line-caught fish from fourth-generation reef fisherman Chris Bolton. Every facet of the fish is utilised in the dish: the fillets as the core element, the belly is made into mousse and the bones make up the stock.
•The Gundagai lamb (served with artichoke, mustard and thyme) heroes the season’s best lamb from Gundagai Lamb, a NSW-based producer setting the standard for quality grading, This dish takes a no-waste approach to the lamb loin, using every part of the short saddle by stuffing and rolling the loin and skirt and using the bones in the sauce.
•Similarly, the asparagus entrée (which comes with green almonds, smoked yolk and toasted yeast) has no waste, with woody ends given new life as part of the sauce. The pinnacle of Spring, asparagus season has commenced with an abundance of Victorian green asparagus. Aria will follow the season as it progresses, with Tasmanian white asparagus set to come through soon; these will also be used in the dish once available. Green almonds are another example of prime spring produce.
Through this entrée, Aria will showcase the stages of an almond’s growth by using young almonds, pickled whole young almonds and smoked mature almonds.
Executive Chef Tom Gorringe says: "Every dish on the Aria menu begins with flawless produce and through technique, the balancing of flavours and precise presentation we aim to take our guests on a culinary journey while also telling the story of the hard work and dedication of the producers who allow us to have these ingredients on our plates.
"We hope that the dishes from our Spring/Summer menu reveal to guests the incredible amount of passion that goes into each element of the dish, from its origins at some of Australia’s best producers to the kitchen at Aria and onto their plate.”
Since 1999, the wine program at Aria has been at the heart of what the restaurant strives to deliver at every service, with its award-winning wine list presenting the best vintages from Australia and around the world.
Under the guidance of Head Sommelier Salvatore Persico, Aria’s wine list remains an intimate marriage to the menu, celebrating the pinnacle of winemaking and presenting best-in-class varieties from both heritage institutions alongside the pioneers of the most unique and interesting emerging varietals of their regions. There are three options for wine pairings: classic, premium or prestige.
In September 2024, Aria celebrated 25 years and honoured the stories and people who have shaped its journey with two special, limited-time menus. Now, as it looks to the next 25 years, the fine diner is introducing seven-day trading and an updated menu format; changes that signify its willingness to move and adapt to ensure the restaurant continues servicing guests with the best there is.
