Matt Moran’s Aria has announced Joel Bickford as executive chef of the iconic Sydney restaurant.

Bickford previously worked at Biota in the Southern Highlands and The Gantry in Sydney, where he stuck to a ‘less is more’ philosophy.

“Having the opportunity to step in and take over the Aria kitchen, and create a new menu with Matt and the team, has been a pretty amazing coup in my career,” says Bickford.

In line with Bickford’s appointment, Aria has released a new menu which comprises of two-, three- and four-course options along with a six-course tasting menu.

“I like a lot of decadent things and this is reflected through the menu we have created, but it is served in a fairly simple way,” says Bickford. “I love incorporating nature, I love coming across unique and native Australian ingredients, and the new menu showcases a passion of combining all the elements I love on a plate.”

Entrees include smoked carrot with carrot, olive, fennel, liquorice and flax and cauliflower served with comte, Manjimup truffle and salted egg.

Mains cover king oyster mushrooms with sweet corn, leek and black garlic along with blue eye trevella with almond, capers and razorback prawns.

Four cuts of Australian beef are on offer for lunch only, spanning Black Market Rangers Valley sirloin, rump cap and Cowra Murray grey rib eye served with a choice of condiments.

Desserts are mostly seasonal, with rhubarb, liquorice and milk and chocolate, chestnut, cognac and cocoa currently on the autumn menu.

Aria sommelier Alex Kirkwood and Solotel group sommelier Matt Dunne have designed the wine list, which features a number of Australian varieties along with global picks.

“We’re really excited to have Joel join the Aria team and head up the kitchen, and we share a similar philosophy on cooking and ingredients,” says Moran

“We can’t wait to see what he does in the kitchen, and for our guests to experience his food.”



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