Spring With Matt Moran


Spring is finally here and with its arrival, we welcome ingredients that are fresher, brighter and in abundance. To celebrate the start of our favourite season, we are pleased to offer you a complimentary dish when you book via the buttons below and dine at any of Matt Moran's seven restaurants until the 18th of October.

A Taste Of Spring

Aria Sydney

Spring strawberry souffle, whipped crème fraiche


This year is Aria's 20th birthday and there has been a soufflé on the menu since they first opened our doors. Executive Chef Joel Bickford has created a spring version featuring delicious strawberries from Western Australia.

Bea At Barangaroo House

Rotisserie pineapple, macadamia, Seville orange


Chef Tom Haynes' spring dish brings a tropical and fresh start to the season. The rotisserie pineapple is chargrilled and paired with local macadamia’s and Seville orange.

Chiswick At The Gallery

Spring pea and corn croquettes, jalapeño yoghurt


Head Chef Tim Brindley has created a light, crunchy, crispy, this dish has a great balance with fresh yoghurt, zesty jalapeño and crunch of spring ingredients including new season peas which are ripe for picking.

Chophouse Sydney

Wagyu sando, may, lettuce


While this is not strictly a spring dish, this tasty bite from chef Scott Kim heroes delicious wagyu rump cap from Queensland. This offer is also available at Chophouse Parramatta.

North Bondi Fish

Whipped taramasalata, salmon roe, sweet potato


This more-ish taramasalata created by Stefano Mondonico is rich, salty, smokey and zingy all at the same time.  

Chiswick Woollahra

Woodfired damper, rosemary, chicken, red capsicum


Head Chef Francois Poulard has created a dish that goes from planted to plated, cooked over charcoal in the woodfire oven.