Aria

Overview

Matt Moran's harbourside fine diner has been an institution for over 20 years. And, after all that time, Aria continues to be among Sydney's most sought after dining destinations. It championed seasonal ingredients and Australian wines long before these were on trend, and still boasts one of the best tasting menus (and views) that the Sydney hospitality scene has to offer.

That tasting menu is available every day for lunch and dinner — and, yes, it's a special occasion splurge (starting at $250 per person). But you'll get to taste seven of Aria's best dishes of the moment. The summer menu features Abrolhos Island scallops with cauliflower, miso and saltbush, glazed Wollemi duck with beetroot, mulberries and nettle, Gundagai GLQ 5+ lamb with bitter leaves, salsify and mustard and Mooloolaba yellowfin tuna with daikon, dessert lime and avocado.

Choose to indulge further and you'll discover the option to pair the tasting menu with a wine.  On offer, there is the premium wine pairing ($275pp) or the prestige wine pairing ($395pp). 

If you don't have quite that much cash to splash, but still want to indulge in the Aria experience, opt for the four course lunch or dinner ($195). These dining options include a la carte menus featuring Eugowra quail with pumpkin, gai lan and white soy, Rangers Valley beef tartare with smoked eel, kohlrabi and sweet potato and a passionfruit, honeydew, makrut lime and young coconut dessert option. Any of these menus can be made vegetarian, vegan and gluten-free, too.

Alongside the eats, diners can order from Aria's extensive cocktail menu or award-winning wine list. Curated by Head Sommelier Salvatore Persico, this selection showcases a whopping 80 wines by the glass and 1700 by the bottle. 

Aria also offers a pre-theatre dining experience for you to enjoy before your show at the Sydney Opera House. Available until 6pm, this menu is curated to include an experience of many of Aria's defining dishes either a la carte or through the three course offering ($150).

No matter which dining option you go for, you'll be in for one gorgeous meal.

Images: Cole Bennetts, Kitti Gould and Steven Woodburn

Updated Tuesday, February 14, 2023