aria brisbane Lunch menu

For lunch, Matt Moran displays his artistry to create a menu featuring seasonal ingredients, brought together on the plate to serve balanced and elegant dishes. Available Tuesday to Friday and priced from 45 for one course, 67 for two courses and 85 for three courses.


A LA CARTE MENU

ENTREE

Sydney rock oysters, shallot, aged red wine vinegar

Gold beetroot, sesame cheese, pear, witlof

Spanner crab, black rice, avocado, wasabi leaf

Kingfish, sea urchin, parsley, kolrabi

Tuna, honey bug, wasabi, black radish

Smoked pork, turnip, mustard

Lamb, brussels sprout, onion, sherry

MAIN

Cauliflower, smoked chestnut, truffle, ricotta salata

Blue-Eye Trevalla, clams, parsnip, black pepper

Snapper, baby octopus, kombu, Jerusalem artichoke

Roast duck, carrot, orange, wood ear mushroom

Veal, celeriac, native thyme

selection from the grill, condiments

Rump cap, Rangers Valley | grain-fed | 250g
Chuck tail, Rangers Valley | grain-fed | 300g | $8 supplement
Fillet, Cape Byron | grain-fed | 250g

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

SIDES

Mixed leaf salad | 9

Steamed greens, lemon, olive oil | 12

Mashed royal blue potato | 12

Hand cut chips | 10

DESSERT

Mandarin and almond

Sweet potato, maple ice cream , walnuts

Strawberry, gingerbread, yoghurt

Apple, rhubarb, shortbread soufflé

Chocolate parfait, malt curds, sherry

Selection of artisanal cheese

 
 

WEEKDAYS

One Course   45
Two Course   67
Three Course   85