aria brisbane Dinner menu

For dinner Matt Moran’s delicate touch comes to life in this a la carte menu that remains true to his ethos of seasonal ingredients, cooked perfectly to create elegant, balanced dishes.


entree

Sydney rock oysters, shallot, aged red wine vinegar | 5 each

Gold beetroot, sesame cheese, pear, witlof | 33

Spanner crab, black rice, avocado, wasabi leaf | 38 

Kingfish, sea urchin, parsley, kolrabi | 38

Tuna, honey bug, wasabi, black radish | 37

Scallop, blue mackerel, soy bean, miso butter | 38

Smoked pork, turnip, mustard | 38

Lamb, brussels sprout, onion, sherry | 36


MAIN

Cauliflower, smoked chestnut, truffle, ricotta salata | 49

Blue-Eye Trevalla, clams, parsnip, black pepper | 55

Snapper, baby octopus, kombu, Jerusalem artichoke | 55

Roast duck, carrot, orange, wood ear mushroom | 56

Veal, celeriac, native thyme | 57


Selection from the grill

Rump cap, Rangers Valley | grain-fed | 250g | 52

Chuck tail, Rangers Valley | grain-fed | 300g | 54

Fillet, Cape Byron | grain-fed | 250g | 56

Rib eye on the bone, Nolan, dry aged, | grain-fed | 800g  recommended for two to share | 110

Served with a selection of condiments: béarnaise, harissa, mustards or horseradish


SIDES

Mixed leaf salad | 9

Royal blue mash potato | 12

Steamed greens | 12

Hand cut chips | 10


dessert
Mandarin and almond | 23

Sweet potato, maple ice cream , walnuts |  24

Strawberry, gingerbread, yoghurt | 23

Apple, rhubarb, shortbread soufflé | 25

Chocolate parfait, malt curds, sherry | 25

Selection of artisanal cheese | 29