The story of this place
When Matt Moran and Bruce Solomon opened Aria in 1999, they created more than a restaurant—they established a Sydney institution. The floor-to-ceiling windows frame the Opera House and Botanic Gardens like a living artwork, changing with the light from dawn to dusk. Chef Matt Moran's philosophy celebrates Australian produce with French technique, creating dishes that have kept Aria at the pinnacle of Sydney dining for over two decades. From its position on the edge of Circular Quay, diners watch ferries criss-cross the harbour while savouring cuisine that defines modern Australian fine dining.