Aria Restaurant
I suppose I should start by mentioning that I used to work here. Hence the copious amount of attention and the freebies of some of their signature dishes. I also don’t often eat in places I work in, as I find it hard to judge the food; already biased as I would be, especially after having had such close contact with it, behind the scenes. Additionally, you spend so much time when you’re in the restaurant talking to everyone you work with, it feels like you’re already working on what’s meant to be a day off!
At the behest of B, we decided to treat a special guest who was staying with us, to a dinner at Aria Restaurant, to celebrate his birthday. Nothing quite beats Aria for amazing views, in an environment that is formal yet calm and very comfortable.
What of the food? It was a selection of some of their signature dishes that blew me away the very first time I ate at Aria, and that still really impresses me to this day. Peking duck consomme is rich and earthy in appearance, with a clear and bright punch of flavour. The scampi wrapped in Brik pastry, served with gremolata is a deceptively simple dish that manages to be both teeth-shatteringly crisp and unbelievably juicy at the same time. How was it?, the fabulous Guiseppe enquired as he cleared away our empty plates. I shut my eyes for a moment. Guiseppe, it was unbelievable. You really need to be sitting at the table, in front of the Opera House and Harbour Bridge, eating this perfect piece of scampi, to understand why it has been such a longstanding dish on the menu. It really doesn’t taste the same when you’re standing in the hot and sweaty kitchen, chewing on a scrap of one fried an hour ago, that was bartered by the hot entrees guy for a spoonful of ice-cream.
Aria Restaurant
1 Macquarie Street
East Circular Quay
Sydney 2000
cathy x. said,
January 26, 2008 @ 12:36 am
ooh! what are the little chippy things on the gallantine and honeydew sorbet? they look cool! i like how the scampi dish has evolved too!
Y said,
January 26, 2008 @ 8:11 am
I’m guessing, artichoke chips on the first, and rice paper tuille with shredded coconut on the second.
barbara said,
January 29, 2008 @ 8:52 pm
Wow, you used to work at Aria. How fabulous.
Y said,
February 2, 2008 @ 9:04 am
Hi Barbara! How are you? 🙂 Yes, me and ten billion other people have passed through the Aria kitchen doors. It’s a massive kitchen brigade!