Matt Moran’s Aria Sydney has reopened following an extensive three month refurbishment, with an interior designed by George Livissianis and a new menu.

Moran and co-owner Bruce Solomon opened Aria Sydney in 1999. 

“We are so excited to reveal the new Aria. The design when we opened was contemporary and cutting edge, and George’s new design has taken that ethos and brought it into 2016. The new kitchen is incredible, built to our specs to be able to deliver the best fine dining experience we can, and to really up the ante,” said Moran. 

Moran has designed the new Aria menu with recently appointed head chef Jason Staudt, who has trained with Moran at Aria since 2013. Dishes from the opening menu include: Marmande tomato tartare, black olive, marjoram, caper leaf; Champagne lobster French toast, caviar, finger lime; seared gurnard, cauliflower, pipis, red dulse; and watermelon ice cream, strawberry, lychee and pomegranate.

The new lunch menu will also feature a large grill section with dishes including; Black Market Rangers Valley sirloin; David Blackmore’s Wagyu roast beef; and Kurobuta pork T-bone, dry aged one week.

Group sommelier Matt Dunne has reworked the Aria wine program, with new head sommelier Alex Kirkwood.  Modern wine styles, both international and local, are on offer, but Australian wines will remain well-represented.

Livissianis and Solotel creative director Anna Solomon have created the new-look Aria Sydney, with strong references to the Aria dining room of old and its location on Sydney Harbour. The new design features timber floors and intricate timber ceilings, leather walls, floor to ceiling windows that open over Circular Quay and a mix of travertines, bronzes and woods.  

Aria Sydney seats 170 and is open for lunch and dinner, seven days a week.

Champagne-lobster-French-toast-sterling-caviar-finger-lime-Aria-Sydney.jpgChampagne lobster French toast with sterling caviar and finger lime. 

Matt-Moran-Aria.jpgMatt Moran at Aria. 

Leave a comment

Your email address will not be published. Required fields are marked *