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
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.
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.
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.