Menu to Taste

AALIA

Middle Eastern / North African · Sydney · Chef Paul Farag

Level 7, 25 Martin Place, Sydney CBD. Head Chef Paul Farag. Middle Eastern and North African-inspired cuisine.

Level 7, 25 Martin Place, Sydney CBD, NSW 2000, Australia, Sydney

  • Two Hats
  • Chef of the Year
  • NSW Restaurant of the Year

Menu

Tasting Menu

  • EXPRESS MENU (70) — SNACK: Sydney rock oyster, black lime dressing or Fattoush cracker. ENTREE (one to share): Eggplant mes ‘a’ aha, spiced tomato and Aalia’s Khorasan pita or Cuttlefish, ummak huriyya, couscous. MAIN (one to share): Lamb neck shawarma, tarator, pickles, Saida saj or Cauliflower, tarator, chermoula or Murray cod masgouf, dill sabzi, preserved lemon broth (+20 per dish).
  • Long Lunch Price (119)
  • Classic Banquet (129) — Multi-course curated banquet experience featuringes. Minimum parties of two. Includes: Tuna rishta, eggplant mes'a'aha, Khorasan pita, hand stretched haloumi, smoked buffalo labneh, quail skewer, choice of lamb shawarma/masgouf/wagyu (+60), iceberg lettuce, milk chocolate tart.
  • SIGNATURE BANQUET (179)
  • Spring Patio Banquet (119) — Terrace garden party banquet menu for sharing. Perfect for birthdays, hens or group celebrations. Includes $2 oysters.

Dishes

  • Sydney Rock Oyster (40) — Sydney rock oyster with black lime dressing.
  • Dry Aged Rangers Valley Wagyu Rib Eye MB7+ (260) — Dry aged Rangers Valley wagyu rib eye MB7+ with choice of condiments. Price per kg.
  • Darya Sevruga Iranian Caviar 30g (350) — 30g Darya Sevruga, Iranian caviar from Persian caviar service.
  • Dry Aged Duck Fesenjan (Full) (120) — Dry aged duck with fesenjan (pomegranate walnut sauce). Full portion.
  • Sydney Rock Oysters (Half Dozen) (75) — Half dozen Sydney rock oysters with black lime dressing.
  • Dry Aged Duck Fesenjan (60) — Dry aged duck with fesenjan (pomegranate walnut sauce).
  • Lamb Neck Shawarma (63) — Slow-cooked lamb neck shawarma with tarator, pickles, and Saida saj.
  • Murray Cod Masgouf (65) — Iraq's national dish. Murray cod cooked over charcoal with dill sabzi and preserved lemon broth.
  • Moreton Bay Bug (45) — Moreton Bay bug with chicken fat orzo and trout roe.
  • Snapper Tahina (55) — Snapper with tahina bzaar and fennel.

Wines

  • Jordanian White Wine (20) — Glass of white wine from Jordan's Saint George winery.
  • NV Quinta Do Noval Tawny 10yo (20)
  • CHATEAU LAUBADE ‘INTEMPOREL’ 12YRS BAS-ARMAGNAC FRA (20)
  • CHATEAU MUSAR GHAZIR LBN (17)
  • MARTELL CORDON BLEU GRANDE CHAMPAGNE FRA (42)
  • NV Henriques & Henriques ‘Boal’ 10yo (16)
  • NV Henriques & Henriques ‘Boal’ 10yo Madeira PRT (16)
  • NV Quinta Do Noval Tawny 10yo Douro PRT (20)
  • Syrian Red Wine (22) — Glass of Syrian red wine from the Château Bargylus winery.

Cocktails

  • Lebanese Arak (18) — Traditional anise-flavored Lebanese spirit, served with water and ice.
  • Milk chocolate tart, Egyptian tea, plum (24)
  • TEA BY TEA CRAFT (7)
  • HIBISCUS ICED TEA (15)
  • STRANGELOVE MANDARIN SODA (7)
  • STRANGELOVE CLOUDY PEAR AND CINNAMON SODA (7)
  • Wines by the glass (Wine Room) (31)
  • Total wine bottles (Wine Room) (235)
  • Turkish Coffee (8) — Traditional Turkish coffee with cardamom.
  • Mint Tea (8) — Fresh Moroccan-style mint tea.

The Experience

Expect a theatrical atmosphere. The meal is structured around à la carte dining, a tasting menu and a wine pairing. A good fit for group dining and a romantic evening.

Phone: +61 2 9182 5880

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