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If you were any closer to the Opera House, you'd be in the audience
...
raved the Sydney Morning Herald's Good Food Guide in 2000 when they
awarded
Peter Sullivan and Matthew Moran their Two Chefs Hats for the exemplary
dining experience
that is Aria Restaurant. Chef Moran is highly ambitious with more than
just choice of location -
consider these (some may claim eccentric) mains: Crispy Skin Snapper
with
saffron taglierini, baby artichoke and fennel and lobster butter;
Rolled Roasted Kangaroo Island Chicken with a nori and chicken stuffing,
miso and truffle broth;
Baked Barramundi with pesto crust, potato fondant and roast tomato sauce;
or Boudin of Bug Meat with taglieri, ocean trout roe and lime butter
- all hovering around $45.
For the full Aria menu, click here
>> Aria's
wine list is a cultivated delight, enjoy a sneak preview here
>>
If you're looking for the ultimate location for a function, Aria
can meet your expectations,
to find out more click here
>> Aria holds some of Sydney's leading foodie lifestyle events
and
to see what we mean, click here
>> They even hold Restaurant Chef's Tours, where industry
specialists
can share the techniques and secrets of fine dining - so to hear more
about this click here
>>
And finally, if you need to understand the atmosphere of a place
before you invest your money
and energy getting through Sydney traffic to find an inner-city carpark,
then you need to
see the photos - and to do that, click here
>>
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