Head Chef Massimo Speroni, appointed earlier this year, has updated the flavour palate to feature Australian seafood and kangaroo, as well as contemporary takes on Italian classics.
The salmon tartare is infused with Pere Labat 50° mojito jelly and fennel. It joins the snapper carpaccio with cucumber, yoghurt and Oscietra caviar beef tartare with quail egg, shallot, lemon and mustard dressing, among many others that begin the dining experience.
The entrée menu features three new dishes: Fraser Island crab with avocado and basil pesto; grilled octopus from Freemantle in Western Australia with wasabi and cauliflower puree, and spinach and tapioca chips with smoked burrata, eggplant and chilled tomato.
Chef Speroni puts his creative flair to work with the mains, introducing three new dishes and an update to a fourth. Kangaroo sourced from Paroo premium farm in NSW has been introduced, served with celeriac, lemongrass, brussel sprouts and horseradish, with Chef Speroni enamored with the tender qualities of the cuts.
Also new is the salmon dish with black turtle bean, parsley gel, green beans and puff rice.
His risotto dish remains on the menu, but has been tweaked – it now presents herbs, fennel, chevre and blood orange dust. The grill menu also received an update, including a curation of Australian seafood, such as Kingfish and beef.
Wine connoisseurs and newbies alike are well looked after with the Bacchus wine selection featuring a world-class list of more than 200 offerings – curated by Sommelier Andrew Giblin. Chef Speroni and Giblin have worked together to match wines and enhance the flavours of all dishes.
Certain guests also had the opportunity to experience At The Pass, an exclusive behind-the-scenes dining experience on 1 November.
Readers also enjoyed reading about Aria’s new spring menu.