Aria Restaurant Sydney
PROJECTS  /  Aria Restaurant Sydney

Aria Restaurant Sydney

George Livissianis
Nikki To

Sydney’s famous two hatted Aria Restaurant has re-opened with a brand new look. Matt Moran and business partner Bruce Solomon have bucked recent dining trends with the relaunch of their fine diner, Aria Sydney.

After an extensive three month renovation, their flagship has reopened with a new menu and new interior, designed by interior architects George Livissianis.

It's a modern, indulgent new feel with leather, bronze and timber finishes, local art, and a sharp Saatchi-led rebrand including a new logo.

Moran and Solomon have invested significantly to ensure Aria remains one of Australia’s leading fine diners, as it has been for the past 17 years.

Moran says, "We are so excited to reveal the new Aria. The design when we opened was contemporary and cutting edge, and George’s new design has taken that ethos and brought it into 2016. The new kitchen is incredible, built to our specs to be able to deliver the best fine dining experience we can, and to really up the ante."

George Livissianis, with Solotel creative director Anna Solomon, have designed the Aria Sydney, with nods to the Aria dining room of old and a celebration of Australia and its location on Sydney Harbour.

Timber floors and intricate timber ceilings, leather walls, floor to ceiling windows that open over Circular Quay and a mix of travertines, bronzes and woods round out Aria’s fresh look.

Henry Wilson lights make for a dramatic entrance, Grant Featherston Scape Chairs line the bar and Saairinen chairs feature in the three dining rooms of the 170-seat restaurant.

Artwork by notable Australian artist Christian Thompson and sculptures by Tracey Deep adorn the soft leather walls.

When Aria closed its doors for renovations in August, it was for one simple reason – to improve it.

“I didn't shut Aria and refurb it because it wasn't successful,” says Matt Moran, the restaurant’s co-owner and executive chef. Quite the opposite – the last two years were some of the restaurant’s best in its 17-year history. “It was about taking it to another level,” Moran says.

Aria’s bones, identity and staff remain but the restaurant’s fit-out and menu have undergone lavish upgrades. “We’ve spared no expense,” says Moran. The former is undoubtedly the greatest change with a multi-million-dollar redesign led by George Livissianis.

The carpeted-hotel look has been completely extinguished. Now the restaurant carries a similar feel to Noma Australia – earthy, textured and evocative of the Australian landscape. Bush colours come from a new timber ceiling, leather-panelled walls and two separate wall-mounted arrangements by florist Tracey Deep.

Away from the sun-lit main dining area, a waiting room is more muted and perhaps more serious, with dark blue-green carpets and velvet chairs; while the entrance is more playful thanks to some striking portraits from artist Christian Thompson.
“I remember when we opened all the crockery was this French expensive stuff but now we've got all these Australian designers making beautiful plates,” Moran says.

While all the above was being organised and built, Moran sent Aria’s head chef and sous chef, Jason Staudt and Kazu Matsumoto, on research trips.

“I sent Jason overseas in the break, he worked at a couple of two- and three-star Michelin restaurants and he was down in Brae.
Kazu went to work in Sixpenny and the Bridge Room,” says Moran.

When the team was back together he told them to try out all their new ideas while maintaining the Aria philosophy of seasonality and premium produce. Ultimately though, it’s still the same intricate, refined food that changes just as frequently.
“I never want to change the philosophy of what Aria is,” says Moran. “This is my heart and soul; it's my golden child.”

products used

1 / 1 products
Aria Restaurant Sydney / products

refine / filter the results

1 / 1

featured in

related projects