aria brisbane menu

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

octopus • nduja • tomato • zucchini • 38

kingfish • sea urchin • parsley • kolrabi • 38

tuna • honey bug • wasabi • black radish • 37

prawn • cured duck • radish • blood orange • 38

smoked pork jowl • lonza • pear • 38

lamb • brussels sprouts • onion • sherry • 36
 

MAIN

mozzarella • asparagus • squash • hazelnut • 49

blue-eye trevalla • clams • parsnip • black pepper • 55

snapper • baby octopus • kombu • jerusalem artichoke • 55

squab • red cabbage • szechuan • 56

veal • celeriac • peas • watercress • 57


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


recommended for two to share

rib eye on the bone • nolan • dry aged • grain-fed • 800g • 110

grill items served with a selection of condiments
béarnaise • harissa • mustards • horseradish
 

SIDES

mixed leaf salad • 9

royal blue mash potato • 12

steamed greens • 12

hand cut chips • 10


dessert

pineapple • banana • chamomile • 23

buttermilk • cumquat • honey • 24

strawberry • gingerbread • yoghurt • 23

apple • rhubarb • shortbread soufflé • 25

chocolate • passion fruit • 25

selection of artisanal cheese • 29