!['This would have to be one of our most photographed desserts- Valrhona chocolate ganache with cherries and warm chocolate doughnuts.
It looks delicious, doesn't it!
Image @[268201216626363:274:eyes of glenn] via Twitter.'](http://web.archive.org./web/20150307132826im_/https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/s168x128/11025757_860102214046478_264222760746071619_n.jpg?oh=06f26346a6d9924fcd167aae1fe77ff2&oe=5572DFED&__gda__=1435201386_5109b28c32248382bc7cbc031990e409)
- We dined here for lunch on 2/3/15 and from the very first moment wha...t a delight. We were welcomed by almost every staff member and our sommelier and wait staff were exceptional. The food did not disappoint either with all 3 courses being sensational. Thank you for making our special occasion memorable. See More
- Thank you for such an amazing experience at lunch in your restaurant... yesterday. The service, food and experience were truly fantastic. Thank you so much. We all thoroughly enjoyed it See More
- Excited to be heading to Aria for Dinner tomorrow night with fellow ...foodies Nicola and Penny! Months in the planning but probably minutes in the eating! Note to self...eat slowly and enjoy! See More
- Stuart Howard — 1 starFood was amazing, atmosphere
was great, service was impeccable make sure you have EVERYTHING in writing if you are booking a wedding package. Or it may cost you more than you budgeted for. - John Walsh — 1 starI dined at ARIA with my family for my daughter's
birthday. This was the second time I had been there. I ordered the bee...f. I asked for it well done. It is clear that in food circles 'well done' is for peasants, judging by the daggers I received from the waiter with the Hercule Poirot moustache. He said everyone else says its better done medium. I insisted well done and NO PINK. It came back pink with all the liverfluke still alive and kicking. .Granted it is merely a first world problem, but you guys pride yourselves on awards and perfection . I took a picture of this atrocious grissle laden leather. Further cooking would not have reversed this old boot. When I asked for some salt another waiter cautioned me that other people say the sauce is salty enough so I will not need it. I insisted on the salt ( I thought salt was standard in expensive restaurant s), so he brought me the salt shaker. There was not one grain of salt in the shaker. He wins. Matt Moran the nicest steak I ever had in a restaurant was at the mixing Pot in Glebe which has now closed. It is a pity you cannot go there to experience a properly cooked stake. The steaks at Hogs Breath are far tastier than the one you served up to me tonight. Extremely dissapoint ing. Why are people who request well done so persecuted by you fine dining practition ers? See More
ARIA has the perfect space for your private or corporate event, no matter the size or occasion.
Our private dining room seats up to 60 guests for lunch or dinner and up to 120 for cocktails and the room also has an exclusive terrace, perfect for pre-event cocktails.
For further details, please visit www.ariarestaurant.com/…/groups-and-private-…/private-dining
Congratulations to Matt Dunne Wine Reviews, head sommelier at ARIA Restaurant, for winning the Battle of the Sommeliers which took place over the weekend in Melbourne.
Below is a snap shot of the winning wine and food pairing.
This would have to be one of our most photographed desserts- Valrhona chocolate ganache with cherries and warm chocolate doughnuts.
It looks delicious, doesn't it!
Image eyes of glenn via Twitter.
!['This would have to be one of our most photographed desserts- Valrhona chocolate ganache with cherries and warm chocolate doughnuts.
It looks delicious, doesn't it!
Image @[268201216626363:274:eyes of glenn] via Twitter.'](http://web.archive.org./web/20150307132826im_/https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/s851x315/11025757_860102214046478_264222760746071619_n.jpg?oh=142a047cf78aa23fcd4ba2d4a9f69112&oe=55914A14&__gda__=1433825683_b521dfdd6980d03b7016dfd33a4ba7e6)
Come and experience a night of fine wine at ARIA Restaurant on the 10th March 2015.
Guests will be treated to a five course dinner with matched wines, with only limited seats available.
For further details or to make a booking, please visit http://bit.ly/1Gn8jtB
Chef is busy trialling new menu dishes this week- would you like to see this dish of Cone bay barramundi, grilled cabbage, rocket and smoked dulse on the menu?
Congratulations to Paul Beaton on passing the Advanced level for Court of Master Sommeliers in London, big achievement.
You can now view our cocktail list at www.ariarestaurant.com/sydney/menu/cocktails.
Let us know what you think!
Steamed Bass grouper with spanner crab, Coorong pipis and smoked dulse, the perfect Summer's dish.
Visit www.ariarestaurant.com/sydney/menu/lunch to view our full menu.
Great event to get behind and donate.
Thank you to all of the incredible, talented chefs who are taking part in this year's CEO CookOff. Click to find out who's cooking: www.ceocookoff.com.au/chefs
Join us for an exclusive Château Mouton Rothschild wine dinner on Tuesday 10th March in ARIA's private dining room with Airoldi Fine Wines.
For further details, please visit www.ariarestaurant.com/sydn…/news-and-events/138-wine-dinner.
!['Join us for an exclusive @[108491529175728:274:Château Mouton Rothschild] wine dinner on Tuesday 10th March in ARIA's private dining room with @[179442102238195:274:Airoldi Fine Wines].
For further details, please visit www.ariarestaurant.com/sydney/news-and-events/138-wine-dinner.'](http://web.archive.org./web/20150307132826im_/https://scontent.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/s480x480/10978603_851898938200139_3662873521497282886_n.jpg?oh=61f059494367e0929e453bb775cac819&oe=55915815)
Shelled Pacific oysters with ice plant and blackberries- a beautiful dish to enjoy on a summer's day... Happy Valentine's!
Image @joooooooo via Instagram.
Amazing Australian natives, brightening up our day. What's your favourite native flower?
ARIA is honoured to be mentioned as one of Sydney's best chef's table dining experiences.
http://bit.ly/1EU2UfG
Tiny morsels of delight! Petit fours, the perfect way to finish off a meal.
On today's menu- Slow cooked lamb neck, tomato, foraged greens and white anchovy. What's on your plate for lunch?
Did you or someone you know get engaged over the festive season? ARIA's private dining room is the perfect spot for an intimate reception.
For further details visit http://bit.ly/1BALzV8.
One of the prettiest dishes on the menu- Blueberry pressed pineapple with coconut sorbet and summer herbs.
Image @janalay via Instagram.
Bold & the beautiful... Burgenland Rosé and Vin Jaune matched with pressed rabbit and chorizo terrine with romesco sauce and focaccia.
