For Aria’s Chinese New Year celebrations, Executive Chef Joel Bickford has created a special six-course tasting menu and premium eight-course degustation to celebrate the Lunar New Year, available from 17–24 February.
Menu highlights include fatty pork jowl paired with Chinese broccoli, classic XO sauce and fermented black garlic; raw pearl meat from pristine coastal waters with white kimchi, soy and burnt citrus dashi; and grilled WA black marron with sea urchin, kombu and caviar.
As Joel describes, “this year’s bespoke Chinese New Year menu celebrates new beginnings and showcases the best Australia has to offer in produce, and the flavour combinations that exemplify Chinese cuisine”.
Aria’s Chinese New Year menu will be available from 17–24 February, replacing the summer tasting menu throughout this period. Bookings are available via ariasydney.com.au
Menu
6-course tasting menu | $220
– Paspaley pearl meat with plum, white radish, soy and burnt citrus dashi
– pork cheek with gai lan, XO and king oyster mushroom
– roasted monkfish with morels, cauliflower, miso and black truffle
– glazed Maremma duck with caramelised fig, burnt onion and salsify
– kalamansi with white chocolate and sesame
– lapsang souchong with fermented blueberry, honey and almond
8-course premium tasting menu | $290
– Paspaley pearl meat with plum, white radish, soy and burnt citrus dashi
– pork cheek with gai lan, XO and king oyster mushroom
– grilled black marron with sea urchin butter, black caviar and rock samphire
– roasted monkfish with morels, cauliflower, miso and black truffle
– dry-aged wagyu short rib MS5+ with cuttlefish, snake beans and smoked eel
– glazed Maremma duck with caramelised fig, burnt onion and salsify
– kalamansi with white chocolate and sesame
– lapsang souchong with fermented blueberry, honey and almond
+ choice of beverage pairings:
– $130 Beverage pairing
– $250 Premium pairing
– $375 Prestige pairing
– $70 Non-alcoholic pairing
Aria
1 Macquarie St, Sydney NSW 2000
(02) 9240 2255
Bookings available here.
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Image credits: Steven Woodburn