Aria Restaurant Sydney

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.

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.

served with savoy cabbage, shitake toasted yeast

add black truffle + 35

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.

served with savoy cabbage, shitake toasted yeast

add black truffle + 35

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.

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

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

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

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

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

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

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

Grey goose vodka, Campari, Crème de Peche, passionfruit

Smoked Cazadores tequila, Cointreau, black salt, lime

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

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.

Served with cumquat, curry leaf, tonic water

Served with roasted quince, smoked oolong, soda water

Served with toasted almond, lime zest and soda water

Lychee, kaffir lime, soda water

Yuzu marmalade, cloudy apple, lemon

Blood orange, lime, smoked honey, tonic water

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.

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.

served with savoy cabbage, shitake & toasted yeast

add black truffle + 35

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.

served with savoy cabbage, shitake & toasted yeast

add black truffle + 35

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.

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

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

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

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

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

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

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

Grey goose vodka, Campari, Crème de Peche, passionfruit

Smoked Cazadores tequila, Cointreau, black salt, lime

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

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.

Served with cumquat, curry leaf, tonic water

Served with roasted quince, smoked oolong, soda water

Served with toasted almond, lime zest and soda water

Lychee, kaffir lime, soda water

Yuzu marmalade, cloudy apple, lemon

Blood orange, lime, smoked honey, tonic water