ARIA Restaurant

Gault&Millau's review

A Gault&Millau Australia TOP 100 restaurant Expectations were justifiably high when highly regarded Chef Joel Bickford joined Matt Moran’s flagship restaurant, ARIA, and he did not disappoint, with a menu direction reflecting both his personality and philosophy. The service experience needs to be absolutely on point to match the level of culinary delivery, and the performance of the front of house team has never been sharper, ensuring the reputation of the brand is taken to a new level. There’s always been a solid framework to ARIA’s menu, but one senses the brief is to extend that horizon further, with nuances of Asian flavours detected since the most recent change. The sublime texture of the hiramasa kingfish and the rich pork jowl is counterpointed nicely by the acidity in the dish, with white soy and shiso adding to the astute balance. The divine smoky Peking duck breast is enhanced by the nutty taste and texture of macadamias, while the wagyu short rib with black bean and miso also wows. PSST! The close proximity to the Sydney Opera House makes the pre-theatre menu very attractive. Reviewed for the 2019 Guide


1 Macquarie Street, East Circular Quay, Sydney
2000 Sydney


+61 2 9240 2255

Web site

Opening hours

Monday  12:00 - 14:15 / 17:30 - 22:30
Tuesday  12:00 - 14:15 / 17:30 - 22:30
Wednesday  12:00 - 14:15 / 17:30 - 22:30
Thursday  12:00 - 14:15 / 17:30 - 22:30
Friday  12:00 - 14:15 / 17:30 - 22:30
Saturday  12:00 - 13:30 / 17:00 - 23:00
Sunday  12:00 - 13:45 / 17:30 - 22:00


  • Andrew Honeysett,  Pastry Chef
  • Steven Rhodes,  Manager
  • Matt Moran,  Proprietor,  Chef
  • Joel Bickford,  Chef


Credit cards accepted Air-conditioned Disabled access Wine-food pairing Australian Dessert Gluten-free Modern Beautiful view Great cellar Luxurious At noon Business

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sushi e

sushi e

Level 4, Establishment, 252 George Street, Sydney, 2000 Sydney

Japanese Traditional Vegetarian Gluten-free

With such a deep-rooted history and culture in the art of sushi, Chef Michael Fox (ex-Carbone, Hong Kong) and his team have a duty of care to ensure that the highest quality of rice and seafood is served, and that certainly is the case at sushi e. As you are ushered to the sushi bar by the wait staff, the waft of incense immediately creates a Zen atmosphere. Dining at sushi e is not just about consuming wonderful morsels but also about enjoying an experience that is captivating in its performance and execution. Quick direct slices and incisions; flicks of wrists to discard offcuts; various movements of wipes of hands, blades and boards; dabs, squeezes and brushes of sauces, emulsions and pastes all make for great theatre. With these quick actions, the scampi akaza ebi is produced and dispatched accordingly. The alfonsino, which has been ever so lightly torched and dressed in a white soy, shallot oil and yuzu dressing, is a must-have as the dressing combination is phenomenal and pairs so well with this fish. PSST! Hemmesphere – the wine and cocktail bar – is situated nearby and may be a good option to conclude your meal. Reviewed for the 2019 Guide

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83 Percival Road, Stanmore, 2000 Sydney

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A Gault&Millau Australia TOP 100 restaurant Chef Daniel Puskas maintains a serious gastronomic pace at sixpenny, and fixes an invigorating lens on fine dining. He constantly references the familiar and then raises it to complex, glamorous heights. The elegant little room, masquerading as a humble, curtained shopfront in leafy Stanmore, is home to an aura of service and atmosphere that is intense yet understated. And while the food itself is delivered and narrated to diners by the chefs, the experienced floor staff seamlessly attend to everything else. There is no menu, so relinquish control and listen closely as your dishes are presented. A puffed pumpkin ‘scallop’ – a miniature version of the Aussie potato staple – reminds you that good ideas are eternal when reinvented cleverly. Butterpoached John Dory is offset by a dark pickled red cabbage and a buttermilk foam. A robust nugget of succulent ruby red scotch fillet is flavour boosted with sweet caramelised shallot and a syrupy marsala and mushroom jus. PSST! Check out the deeply sour/sweet sourdough made from the previous day’s roasted crumbs, coffee grounds and golden syrup. Reviewed for the 2019 Guide