With floor-to-ceiling windows revealing mesmerising views of Sydney Harbour, Aria is one of Australia’s top fine dining restaurants, but it’s not just its unrivalled location that makes it special.
Aria sets the bar for Australian fine dining. A visit here is as much about the views as it is about the exceptional food accompanied by world-class wine. It’s a restaurant to impress a date, business associate or an out-of-town visitor.
Sustainable fine dining
The vision for Aria comes from its owners and hospitality powerhouses, Matt Moran and Bruce Solomon. One of Australia’s most celebrated chefs, Matt Moran opened his first restaurant aged 22 and now owns some of Australia’s most renowned restaurants, including Barangaroo House and Chiswick. Despite that, he still oversees every detail of Aria’s seasonal menu.
Moran was also the pioneer of the ‘paddock to plate’ movement in Australia and strongly believes in the importance of everyone understanding the origins of their food. In May 2018, Joel Bickford was appointed as Aria’s first new executive chef in 19 years. Much like Moran, who grew up on a classic Australian dairy farm, Bickford grew up in a small, rural Blue Mountains town. Both chefs share a lifelong connection to nature and seasonal ingredients which is evident in their less is more cooking style.
A deep commitment to our planet’s future is a value that is shared by the entire team at Aria. You can see from their choice of ingredients that they focus as strongly on sustainability as they do on their award-winning fine-dining experience.
Their seafood is sustainably sourced, meat is ethically farmed and hormone-free. In fact, the beef and lamb served at Aria comes from Moran’s family farm in the Central Tablelands of NSW. Fruit and vegetables are sourced as locally as possible from Australian artisan producers. And, as with any sustainable venue worth its salt, Aria has removed all single-use cutlery, including straws, from their venue.
By implementing sustainable practises across both their food sourcing and businesses practises, Aria has been successful in delivering a wholly conscious dining experience from the minute you enter the restaurant. Since opening in 1999, the restaurant has been awarded 35 Good Food Guide chef hats and has also held two hats every year since 2013.
Incredible food, sweeping views
With million-dollar views of Sydney Harbour and the Opera House, Aria is certainly under pressure to deliver an equally impressive menu. And they’ve nailed it.
Their tasting menu changes with the seasons and features a combination of simple, local flavours. At $220 AUD per head, this six-course menu is a real treat, but you can expect dishes like kingfish with white radish, shiso and black grape, that won’t disappoint.
Moran was also the pioneer of the ‘paddock to plate’ movement in Australia and strongly believes in the importance of everyone understanding the origins of their food.
There is also a dinner menu with choices between three courses ($150 AUD) or four courses ($180 AUD). Book a table just before sunset and you’ll enjoy the unforgettable views and luminous colours of the sun going down behind the harbour alongside your fine-dining experience. The dinner menu is hyper seasonal and changes frequently, but you’re guaranteed a sensational culinary journey no matter what time of year you visit.
The wine list at Aria is also one of the most awarded in Australia and showcases some of the finest local wines, as well as a hand-picked selection from all over the world.
Address: 1 Macquarie St, Sydney NSW 2000
Tuesday – Saturday | 6pm – 10pm