Aria poaches new executive chef
The award winning Aria restaurant has appointed Joel Bickford as its new executive chef.
Bickford, who was poached from celebrated waterside eatery Gantry Restaurant & Bar, is Aria’s fourth executive chef in 19 years.
He replaces Jason Staudt who is moving across to the group’s latest start-up, Baranagaroo House.
Celebrity chef Matt Moran has put the two hatted eatery through a complete overhaul and renovation to take the place to the next level in Australian dining.
Aria needs no introduction for anyone in Sydney. The famous restaurant opened back in 1999 and has established itself as the place to be seen at, particularly with its magnificent harbour views and its wine list which has received accolades and awards.
Bickford and Moran have now designed a new menu, all in keeping with Aria’s signature structure of two-, three-, four- or six-courses.
The menu will offer entrees of steamed Murray cod garnished with angasi oysters, white radish and miso, and a decadent cauliflower adorned with comté cheese, Manjimup truffle and salted egg. There will be mains of a blue-eye trevalla with almonds, capers and razorback prawns, and a pink snapper with fungi, snake beans, ginger and shallots. And lunch will feature four cuts of Australian beef from the grill to choose from: Black Angus fillet, Black Market Rangers Valley sirloin, Rangers Valley rump cap and Cowra Murray Grey rib eye.
The desserts will be perfect for autumns featuring rhubarb, raspberry, liquorice, chocolate, cocoa and cognac. The pastel soufflé made with mandarin, pistachio and cream cheese is the highlight.
Solotel group sommeliers Matt Dunne and Alex Kirkwood will be there with an eclectic wine selection showcasing the best in Australian and international wines.
“I like a lot of decadent things and this is reflected through the menu we have created, but it is served in a simple way. I love incorporating nature, I love coming across unique and native Australian ingredients,” said Bickford in a statement.
Leon Getler 23rd May 2018.
