ARIA Restaurant Brisbane
1 Eagle St. Brisbane, Queensland 4000, Windsor
(07) 3233 2555
Lunch Menu
Entrée
Oysters
Six freshly shucked and served with a cucumber and ponzu dressing
$
Consommé
Peking duck consommé with duck dumplings, shaved abalone and mushrooms
$
Burrata
Salad of tomato, burrata, green olive tapenade and basil *
$
Tuna
Seared and tartare with pickled cabbage, enoki mushrooms, pear and black sesame
$
Scallop
Seared and served with smoked pork, watercress and almond gazpacho
$
Quail
Ballotine with sugar snaps, celery and a tomato and shallot dressing
$
Pork belly
Twice cooked bangalow sweet pork belly with apple purée and endive salad
$
Main course
Beetroot
Roast and pickled with lentils, green beans and coddled egg *
$
Snapper
Pan seared with brandade, tomato, fennel and dried olives
$
King salmon
Seared fillet with pink grapefruit and spanner crab salad, radish and sorrel
$
Chicken
Roast breast and leg with mushroom croquette, pearl onions and cos slaw
$
Lamb
Roast cutlet and confit breast with caponata, baby peppers and spinach purée
$
Pie
Duck pie with pea purée
$
Daube
Of ranger’s valley beef cheeks with carrot purée and toasted oats
$
From the grill
Sirloin 280g
O’connor, pasture fed
$
Fillet 250g
Black angus, 150 day grain fed
$
Scotch fillet 300g
Ranger’s valley, 300 day grain fed
$
Additions
Supplement + $10.00
Sides
Mixed leaf salad
$9.00
Rocket and shaved fennel, grapes and pecorino
$10.00
Iceberg lettuce, peas and preserved lemon
$9.00
Steamed broccolini with toasted almonds
$10.00
Sautéed zucchini chilli and garlic
$10.00
Hand cut chips
$9.00
Truffle mash
$10.00
Seven course tasting menu
Dinner Menu
Entrée
Oysters
Freshly shucked and served with a cucumber and ponzu dressing
$4 ea
Consommé
Peking duck consommé with duck dumplings, shaved abalone and mushrooms
$32.00
Burrata
Salad of tomato, burrata, green olive tapenade and basil *
$30.00
Tuna
Seared and tartare with pickled cabbage, enoki mushrooms, pear and black sesame
$35.00
Quail
Ballotine with sugar snaps, celery and a tomato and shallot dressing
$34.00
Scallops
Seared and served with smoked pork, watercress and almond gazpacho
$38.00
Crab
Spanner crab salad with avocado mousse, ginger and puffed rice
$38.00
Pork belly
Twice cooked bangalow sweet pork belly with apple purée and endive salad
$36.00
Seven course tasting menu
Main course
Beetroot
Roast and pickled with lentils, green beans and coddled egg dressing*
$44.00
Snapper
Pan seared with brandade, tomato, fennel and dried olives
$49.00
King salmon
Seared fillet with pink grapefruit and spanner crab salad, radish and sorrel
$48.00
Barramundi
Roast fillet with prawns, fennel, saffron and smoked paprika
$47.00
Chicken
Roast breast and leg with mushroom croquette, pearl onions and cos slaw
$48.00
Lamb
Roast cutlet and confit breast with caponata, baby peppers and spinach purée
$50.00
Daube
Of ranger’s valley beef cheeks with carrot purée and toasted oats
$48.00
From the grill
Sirloin 280g
O’connor, pasture fed
$48.00
Fillet 250g
Black angus, 150 day grain fed
$50.00
Scotch fillet 300g
Ranger’s valley, 300 day grain fed
$54.00
Rib eye 400g
Dry aged nolan, 100 day grain fed
$67.00
Sides
Mixed leaf salad
$9.00
Rocket and shaved fennel, grapes and pecorino
$10.00
Iceberg lettuce, preserved lemon and peas
$9.00
Steamed broccolini with almonds
$10.00
Sautéed zucchini with chilli and garlic
$10.00
Hand cut chips
$9.00
Truffle mash
$10.00
Dessert menu
Banana
Banana and brown sugar parfait, banana sorbet with toasted marshmallow
$21.00
Custard tart
With fresh figs, apple and candied walnuts
$21.00
Soufflé
Raspberry soufflé with white chocolate mousse and a raspberry salad (please allow 20 mins)
$23.00
Salad
Of melon with white peach purée and passion fruit sorbet
$21.00
Pineapple
Spiced pineapple, mango sorbet and a yoghurt cigar
$21.00
Black forest
Chocolate délice with mascarpone sorbet, cherries and chocolate jelly
$23.00
Cheese
A selection of australian and international cheese
$27.00
Summer tasting menu
Seven course tasting menu; $150pp (food only); $230pp (with wine)Tuna
Seared and tartare with pickled cabbage, enoki mushrooms, pear and black sesame 2012 lark hill,grüner veltliner,canberra district, nsw
$
Jamón
With tomato, dried olives, shaved jamón ibérico and toasted brioche 2011 chateau de segries, grenache, tavel, france
$
Crab
Spanner crab salad with avocado mousse, ginger and puffed rice 2004 frankland estate, ‘poison hill’, riesling, frankland river, western australia
$
Consommé
Peking duck consommé with duck dumplings, shaved abalone and mushrooms Henriques & henriques, rainwater, 3 y.o, madeira, portugal
$
Pork belly
Twice cooked bangalow sweet pork belly with apple purée and endive salad 2012 domaine lucci, sangiovese, adelaide hills, south australia
$
Beef
Roast beef fillet and braised beef cheeks, asparagus, gnocchi and red wine jus 2010 koltz, ‘the pagan’ shiraz, mclaren vale, south australia
$
Pineapple
Spiced pineapple, mango sorbet and yoghurt panna cotta 2011 massolino, moscato d’asti, piedmont, italy
$
Coffee and petits fours
$