Overlooking Sydney harbour on Circular Quay, Aria Restaurant is one of the Australian capital’s most highly regarded fine-dining restaurants.
Co-owners chef Matt Moran and restaurateur Peter Sullivan offer a modern Australian menu based on the freshest ingredients, that takes in dishes such as Murray cod with finger limes, fennel, and succulents, and miso-baked eggplant with hazelnuts, braised mushrooms, and green shallot.
The wine list provides the ideal companion for the sophisticated cuisine, an extensive selection that, as the introduction to the wine list puts it, covers the “cult heroes and rising stars” of Australian and international wine.
Among the highlights is a superb collection of mature vintage Australian wine, which includes such eye-catching vintages as 1963 Penfolds St Henri Claret, 1965 Hardy’s Private Bin 633 Shiraz, 1986 Seppelt Show Sparkling Shiraz. But there’s a wide range of more contemporary choices, too, from an eclectic by-the-glass program that includes Equipo Navazos Sherry and Shobbrook’s natural Australian Nouveau Mataro, to a separate dessert wine list where Port rubs shoulders with the best Rutherglen Muscat.