LOCATION
In the heart of the city on Eagle Street.
DETAILS
ARIA Brisbane is co-owned and operated by Matt Moran and Peter Sullivan, whose combined experience and culinary charisma have ensured that the restaurant will not disappoint those who come expecting flavour fireworks. The establishment picks up on the relaxed vibe of Brisbane, and blends this chilled atmosphere with sensational food and expansive views over the Brisbane River. Minimal, yet luxe décor will ensure that you remember dining at ARIA as a gastronomic event and not just another great meal. Such an event does not come cheaply, but ARIA has an earned reputation as a once in a lifetime food experience.
FOOD AND BEVERAGE
The menu is filled with inspiring dishes designed to challenge and delight patrons’ palates. Innovation is the best word to describe ARIA’s modern Australian food selection; however it is clear that Moran has stopped short of overcomplicating dishes in favour of serving fresh unpretentious cuisine. Entrees start at around $30 and mains begin at $42. The wine list showcases a handpicked collection from Australia’s finest vineyards.
FUNCTIONS
Private rooms are available for up to 40 people for a sit down event, or 60 people for a cocktail party. The main restaurant can be hired and holds between 90 and 130 guests.
PROFILED BY DE GROOTS MEDIA
It’s been no secret that one well known celebrity chef has had the opening of a lavish Brisbane riverside establishment on the cards for some time. And after more talk than one would think possible, the doors have at long last opened to reveal a crisp, modern addition to the water's edge – ARIA Brisbane. Cascading views of the icon Story Bridge await diners in refined surroundings, with clean light earthy timber tones and Mercedes Benz plush leather. The menu is interesting; it doesn’t show off with outlandish dribble or bravado – a smart move by a newcomer trying to find her place in this undoubtedly talkative city.
A couple of Matt Moran’s renowned dishes have travelled from his Sydney restaurant and onto the Brisbane menu, but mostly it is different culinary creations which are to be found in this northern reincarnation. To start, entrees include Peking duck consume with duck dumplings and mushroom, and twice-cooked Bangalow sweet pork belly with apple puree and black pudding. For the main course options include roasted barramundi fillet with white bean, pancetta and hazelnut salad with a red wine sauce and an ample and intriguing selection from the grill. Dessert looks fascinating – coconut with honeycomb and caramelised pineapple pannacotta or a banana brulee with caramel, almond praline and delectable toasted almond milk ice-cream tempt the senses. It seems the talk was worth it and things are only just beginning for this long-awaited newcomer.
Katharine Chapman