Cuisine:

• Australian and New Zealand
• Contemporary

Aria Restaurant Description:
It's hard to decide when it is best to book a meal at this Sydney destination. Is it best by day, for lunch, as the ferries criss-cross the glistening harbour outside, or by night, when the city lights are pure magic? Some prefer to begin or end a gala evening at the Sydney Opera House, a short stroll away across the Forecourt, with a pre-theatre or supper set-menu. Chef Matt Moran, with his highly skilled team of chefs, has brought this restaurant to its peak. His specially designed chef's table overlooking the kitchen has space cut into it so that he can stand there as he explains each of the tasting menu dishes to the eight lucky diners that evening. The kitchen table experience will set you back a cool $300 per person; add another $125 with wine pairings. The seven-course tasting menu available to all diners features some of the best Australian produce in season. It is paired with selections from the extensive list of local and international wines. Dishes may include an entrée of double-cooked Kurobuta sweet pork belly served with black pudding and apple and elderflower purée, and a main course of Glenloth chicken roasted with Brussels sprouts tops, pancetta, chestnuts and jus gras. Finish with banana fritters or a passion fruit soufflé with piña colada sorbet.


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