After a quarter-century of dazzling Sydney’s fine dining scene, Aria is shaking things up with a fresh approach to dining that’s as bold as a kangaroo on caffeine.
This iconic restaurant, helmed by culinary maestro Matt Moran and the Solotel group, is renowned for its contemporary Australian flair, and it’s now embracing a new chapter with a dynamic menu that promises to keep diners on their toes.
Gone are the days of the prescriptive seasonal menu. Instead, Aria is rolling out a flexible array of dining options that cater to both the casual lunch crowd and the full-blown gastronomy enthusiasts. Whether you’re popping in for a two-course lunch or gearing up for an eight-course culinary marathon, Aria’s new offerings are designed to accommodate any appetite. The choices are varied: a two-course menu at $120 per person for a quick yet sumptuous bite, a three-course at $180 for a more rounded experience, or dive into the five-course ($240) and eight-course ($290) tasting menus for a complete sensory journey.
Restaurateur Matt Moran shared his excitement about this evolution, saying, “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. 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.”
A significant shift also sees Aria’s kitchen aligning with Australia’s top producers, ensuring the freshest hyper-seasonal produce graces their plates. This means more frequent menu updates, showcasing the crème de la crème of what the Aussie soil and sea can offer. Take, for instance, the coral trout dish crafted by fourth-generation reef fisherman Chris Bolton’s catch—a true homage to ‘no waste’ philosophy. Every part of the fish is used: the fillets as the star, the belly transformed into mousse, and the bones into a rich stock.
Then there’s the Gundagai Lamb, sourced from the leading NSW producer, offering a masterclass in sustainability. The lamb loin is skillfully utilised to ensure every morsel is savoured, echoing the restaurant’s dedication to zero waste.
Executive chef Tom Gorringe is leading this charge, infusing passion and precision into every dish. He states, “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.”
Let’s not forget Aria’s legendary wine program, a beacon of excellence since 1999. Under the watchful eye of head sommelier Salvatore Persico, the wine list is a testament to the art of pairing, featuring a stellar collection of local and international wines. With options like classic, premium, and prestige pairings, there’s a perfect match for every dish.
As Aria looks ahead, it continues to adapt and innovate, ensuring its place at the forefront of Sydney’s dining landscape. With these exciting changes, Aria is not just celebrating its past 25 years but setting the stage for many more to come. Whether you’re a regular or a newcomer, Aria invites you to join them on this delicious journey—one plate at a time.
Find Aria at: 1 Macquarie Street, Sydney, NSW 2000