If
you were any closer to the Opera House, you'd be in the audience ... quoted
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 his choice of locations - same goes for his merging
of ingredients - consider these (some may say 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 the $45 mark.
Interesting stuff, ultimate Sydney view.
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