24 May 2018
Matt Moran’s Aria Sydney will today unveil a brand new menu by executive chef, Joel Bickford. Aria has long been at the pinnacle of Australian fine dining and wine service. A synergy of many elements, in an unrivalled harbourside location, Aria has been identified as one of Australia’s finest restaurants since opening in 1999.
The restaurant brings together the vision of owners Matt Moran and Bruce Solomon, the creativity of executive chef Joel Bickford, and a world-class wine list in a stunning space with sweeping Opera House and Harbour Bridge views.
“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. We can’t wait to see what he does in the kitchen, and for our guests to experience his food”, says Moran.
With a career that includes stints at Biota (Southern Highlands) and The Gantry (Sydney), Joel has always been driven by nature and a less is more approach. His immense respect for ingredients embraces the seasonal bounty, celebrating nature in its original form. Joel’s new menu comprises of a signature Aria four-course experience, with two or three course options, as well as a six-course tasting menu.
Joel says, “Having the opportunity to step in and takeover the Aria kitchen, and create a new menu with Matt and the team has been a pretty amazing coup in my career.
“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. 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 feature smoked carrot, olive, fennel, liquorice and flax; steamed Murray cod with angasi oyster, white radish and miso; as well as an elegant form of cauliflower served with comte, Manjimup truffle and salted egg. Moving into mains, King oyster mushrooms, sweetcorn, leek and black garlic; pink snapper served with fungi, snake beans, ginger and shallot; and a blue eye travella dish with almond, caper, and razorback prawns.
The grill selection, for lunch only, showcases four cuts of Australian beef including a Black Angus fillet; a Black Market Rangers Valley sirloin; Rangers Valley rump cap; and Cowra Murray Grey rib eye, all served with a choice of condiments.
Desserts reflect the seasons and are built around a colour palette of warm autumnal tones; soft reds in a dish of rhubarb, raspberry, liquorice and milk; brown tones appear through a chocolate, chestnut, cognac, cocoa dessert; and a pastel soufflé with mandarin, pistachio, cream cheese.
Solotel’s group sommelier Matt Dunne and Aria’s sommelier, Alex Kirkwood have created the Aria wine program, one of the most awarded in the country. A mix of quirky and conventional, it highlights Australia’s finest whilst showcasing an eclectic mix from all reaches of the world. The cocktails feature Australian native ingredients, delicately composed to delight senses.
Aria Sydney is open for lunch and dinner, seven days per week