A table at Aria is “one to treasure”

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by Angivin Gunasehar

Aria of Sydney has always had a reputation as a bastion of food innovation. Matt Moran has built a brand on exceptional service and amazing produce.

I have been dining at Aria for many years now and I must say it’s always a memorable experience.

I must admit though, I wasn’t sure what to expect since Matt closed the doors for renovations in August 2016 and then re-opened in November 2016.

His reasoning for renovating “it was taking it to another level” and I can confirm the team has achieved that.

This two-hatted restaurant is situated in Circular Quay opposite the iconic Opera House on the world’s most beautiful waterway – Sydney Harbour.

We started with a canape of Blue Swimmer Crab with Fig Chutney on Crisp Bread, which essentially started the culinary delight. The sweetness of the crab complimented the tartness of the figs so well.

Entrée is always my achilles heel as the menu was filled with so many delectable choices, however, I went with the Kurobuta Pork Belly, Banana Prawn Ceviche and Fennel.

The pork was perfectly cooked as the crackle provided an amazing texture to the soft prawn ceviche while the fennel finished the dish with a clean freshness.

We also had the Portobello Mushroom Tortellini, Leek, Manchego and Black Truffle, which of course the star of the show was the black truffle and the dish was out of this world. All the ingredients created an amazing fusion, which I must say made me want to order another. The tortellini absorbed the manchego and portobello so well with the truffle finishing the dish like only truffle can.

For my main I couldn’t go past the sirloin – Black Market Rangers Valley Grain-Fed –  cooked medium rare and served with a simple horse radish. As usual it was exceptional and the side which I asked for was Aria’s famous Mash Royal Blue Potato with White Truffle Oil.

To finish off this amazing meal I chose the Valrhona Kalingo Chocolate and Banana, it was a splendid way to end the evening. The inside of the creation was a sensuous chocolate mousse, paired with bittersweet dark chocolate. This rich chocolate dessert was divine.

Though I would love to be selfish and keep ARIA all to myself, the work of Matt and his team is of course world famous and a table at this iconic restaurant is one to treasure.

Angivin Gunasehar – Executive coach by day, foodie experience addict by night.

https://www.ariarestaurant.com/sydney/