The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Matt Moran introduces Aria's new menu

"It's time for a change," says Matt Moran. The Sydney chef is talking about the menu at his 15-year-old Sydney flagship, Aria, which, as of today, is being relaunched in a fresh new format.

"We're going to have four courses [to choose from] instead of three," he says. "It's all about giving the customer more choice."

Moran and Aria head chef Ben Turner have been working on the revamp for three months now, with the hope of putting the restaurant back in the spotlight. Gone are the old dishes, including the Aria classics (the Peking duck consommé, the pork belly), replaced instead with a string of dishes that put top-quality produce front and centre. Among them are wagyu rump cap with roast carrots, mustard greens and XO sauce; buttermilk-poached kipfler potatoes with brioche, roast onions and shaved truffle; and grilled marinated palm heart with white beetroot, milk curd and quinoa.

"We've refined it a little bit but really it's all about the produce," says Moran. "Doing Paddock to Plate all of last year and again this year I met these amazing producers. We're using that product, we're bringing it back into the kitchen and we're creating dishes with it."

Menu pricings start at $105 for two courses and go up to $175 for seven courses.

Aria, 1 Macquarie St, Sydney, (02) 9240 2255, ariarestaurant.com

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
What to order at Salt Bae's restaurant
17.01.2017
Hot Plates: Pino’s Vino e Cucina, Sydney
16.01.2017
Long Chim Melbourne opens today
16.01.2017
Ben Shewry does souvlaki
13.01.2017
Pure South returns to its roots
12.01.2017
Kitchen by Mike lands at Sydney Airport
12.01.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Edible seaweed guide

With its complexity in flavour and texture, seaweed is the c...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×