Matt Moran’s Aria Sydney restaurant is marking a milestone this September, celebrating 25 years of fine dining and wine lists.

“A restaurant is nothing without its people,” Moran said. “Since 1999, Aria has been more than just a restaurant; our guests have filled our space with joy, choosing to celebrate their special moments with us. Our incredible staff have brought our vision to life with passion and innovation; and our exceptional suppliers have provided the world-class Australian produce and wines that have been the foundation for our enduring legacy.

“All of these elements make Aria what it is, and we’re excited to have the opportunity to celebrate that together.”

Aria will offer two exclusive menus for the month of September that pay homage to the venue’s storied past, including a 25th birthday tasting menu of reinvented legacy dishes and a bar snack menu created by Aria alumni.

The dining experience will be enhanced with carefully curated wine pairings and a collection of new cocktails including: The
Gin Martini (Never Never, vermouth, brown butter); Tropic Spritz (pineapple rum, Pineau de Charentes, green mango,
ginger, Thai basil); Breakfast Cobbler (Hendricks Gin, Muscat, earl grey, toasted sourdough); and Lamington Milk Punch
(Red Mill Rum, NoDo Coconut, Muscat, raspberry, cacao). The new cocktails will be available both in the main restaurant
and at the bar.

Curated by Matt Moran and Aria’s executive chef, Thomas Gorringe, Aria will serve a 25th birthday tasting menu, with each dish inspired by standout legacy dishes from its 25 years.

The seven course menu will be $290pp and will feature modern interpretations of some of Aria’s most beloved dishes, with standouts including: yellowfin tuna, daikon, bergamot & dashi (a tribute to the earl grey salmon dish of 2010); scallops, Moran Family Farm guanciale, apple & elderflower (a tribute to pork belly which appeared on Aria’s menu in some iteration between 1999 – 2016); and the chocolate delice, sherry and hazelnut that graced the Masterchef pressure kitchen.

Throughout its history, Aria has been the training ground for numerous talented chefs, sommeliers, and service staff who have gone on to achieve significant success in the culinary world. Notable alumni including Matt Abé (chef patron at three-Michelin starred Restaurant Gordon Ramsay); Ben Turner (general manager of food, Redcape Hotel Group); Jason Staudt
(executive chef, Stokehouse Precinct); Elvis Abrahanowicz (founder, Paisano & Daughters group); Simon Sandall (owner
and chef, Boronia Kitchen); Jake Kellie (co-owner and executive chef, arkhé), and Paul Baker (co-founder and executive
chef, Chefs on Wheels) will return to the restaurant to mark the occasion.

As part of the celebrations, alumni have come together to create a bespoke snack menu to be available exclusively in the bar for the month of September. Each chef has created a snack for the menu, which will rotate weekly and features interpretations of some of Aria’s best-loved dishes and proudest creations.

Menu highlights include: earl grey and kombu cured salmon (by Ben Turner); comte, prune and truffle tart (Elvis Abrahanowicz); lardo, fino sherry and bee pollen (Matt Abé); yellowfin tuna belly, melon croustade (Jason Staudt); scallop, XO and pickled daikon (Simon Sandall); grilled Peking duck dumplings (Jake Kellie); pork croquette, cipollini onion, apple mustard (Ben Turner); and bug boudin, potato, rouille (Paul Baker). Limited bar seats are available to reserve, bookings can be made via Aria’s website.

Aria’s Sydney G&T features in Drinks Digest’s recently released Sydney Cocktails, a book that pays homage to the innovative cocktails and bartenders that make the city’s nightlife so memorable. Learn more