In restaurant terms, five years is a good innings, 10 years is an achievement and 25 years is an eternity.
Matt Moran’s landmark Aria in Sydney marks a remarkable quarter-century this September, celebrating 25 years of fine dining as a key part of Sydney’s culinary fabric.
In celebration of the significant milestone, Aria will offer two exclusive menus for the month of September that pay homage to the venue’s storied past, including a 25th birthday tasting menu of reinvented legacy dishes and a bar snack menu created by Aria alumni.
"A restaurant is nothing without its people” says star chef Moran.
"A restaurant is nothing without its people” says star chef Moran.
“Since 1999, Aria has been more than just a restaurant; our guests have filled our space with joy, choosing to celebrate their special moments with us.
“Our incredible staff have brought our vision to life with passion and innovation; and our exceptional suppliers have provided the world-class Australian produce and wines that have been the foundation for our enduring legacy.
“All of these elements make Aria what it is, and we’re excited to have the opportunity to celebrate that, together.”.
Curated by Matt Moran and Aria’s executive chef, Thomas Gorringe (top image) Aria will serve its 25th birthday tasting menu with each dish inspired by standout legacy dishes from its 25 years.
Curated by Matt Moran and Aria’s executive chef, Thomas Gorringe (top image) Aria will serve its 25th birthday tasting menu with each dish inspired by standout legacy dishes from its 25 years.
The seven-course menu will be $290 per person and will feature modern interpretations of some of Aria’s most beloved dishes, with standouts including: yellowfin tuna, daikon, bergamot and dashi (a tribute to the earl grey salmon dish of 2010); scallops, Moran Family Farm guanciale, apple and elderflower (a tribute to pork belly which appeared on Aria’s menu in some iteration between 1999-2016); and the chocolate delice, sherry and hazelnut that featured in the Masterchef pressure kitchen.
Guests are invited to enhance their dining experience with Aria’s wine pairings, with classic, premium and non-alcoholic selections available.
Complementing the wine offer will be a collection of new cocktails including: The Gin Martini (Never Never, vermouth, brown butter); Tropic Spritz (pineapple rum, Pineau de Charentes, green mango, ginger, Thai basil); Breakfast Cobbler (Hendricks Gin, muscat, earl grey, toasted sourdough); and Lamington Milk Punch (Red Mill Rum, NoDo Coconut, Muscat, raspberry, cacao).
The new cocktails will be available both in the main restaurant and at the bar.
As part of the celebrations, talented alumni have come together to create a bespoke snack menu to be available exclusively in the bar for the month of September.
As part of the celebrations, talented alumni have come together to create a bespoke snack menu to be available exclusively in the bar for the month of September.
Each chef has created a snack for the menu, which will rotate weekly and features interpretations of some of Aria’s best-loved dishes and proudest creations.
Menu highlights include: earl grey and kombu cured salmon (by Ben Turner); comte, prune and truffle tart (Elvis Abrahanowicz); lardo, fino sherry and bee pollen (Matt Abé); yellowfin tuna belly, melon croustade (Jason Staudt); scallop, XO and pickled daikon (Simon Sandall); grilled Peking duck dumplings (Jake Kellie); pork croquette, cipollini onion, apple mustard (Ben Turner); and bug boudin, potato, rouille (Paul Baker).
Limited bar seats are available to reserve, and bookings can be made via Aria’s website.
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