White cloth tables allowing diners to overlook the Brisbane River and soft rain in the winter time creates the perfect backdrop for a leisurely lunch at Aria.
Inside Aria is cosy and warm, both in temperature and in service.
The friendly team move graciously around diners, offering fine winter foods to be enjoyed admidist flowering orchards.
On a nearby wall hangs a bright and cheerful painting by indigenous artist Sally Gabori. This recent artist spent her youth living a traditional lifestyle while collecting fresh yams and seafood. It is fitting that Aria have chosen Gabori’s work for their fine restaurant.
In the spirit of freshly harvested foods and local produce, Matt Moran and head chef Ben Russell have created enticing new dishes for a recently released winter menu.
Beautifully plated on zen inspired stoneware, the menu includes; Blue Swimmer Crab, deliciously delicate served with organic silken tofu and puffed rice; and Scallops, generous and plump, seared to perfection and served with shiitake mushrooms and gently smoked chicken.
Another favourite on the winter menu is the Wagyu Beef Neck. Slow cooked for to up to twelve hours and not a hint of dryness, this was a hero dish and will surely be popular with regular lunch goers.
Aromatic, tender and falling softly on the palette, this dish has been prepared with confidence and is balanced by carrot, picked onions and black sesame.
Those who have room for dessert are encouraged to taste
the milk cake with glazed strawberries, served with smooth creamy curds and ricotta ice-cream in the palest of pinks complete with crunchy crumble, pure abandon.
Arias new winter menu awakens the senses, warms the heart and delights eye. Enjoy one, two or three courses or try the tasting menu with carefully selected wines by award winning head sommelier, Ian Trinkle.
Words and pictures by Elizabeth Lamont
Details: Aria Brisbane | Eagle Street Pier, Brisbane City | Opening Hours: Monday to Friday 12:00pm to 2:30pm; Saturday 5:00pm to 10:00pm; Sunday to 5:30pm to 9:30pm