George Livissianis and Solotel creative director Anna Solomon were in charge of creating the new-look Aria Sydney. Timber floors and detailed timber ceilings, leather walls, floor to ceiling windows with views over Circular Quay combine with travertines, bronzes and woods to create Aria’s fresh look.

“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,” says Matt Moran.

Matt Moran has designed the new menu in consultation with newly appointed head chef Jason Staudt, who has trained with Moran at Aria since 2013. Dishes from the opening menu include this Marmande tomato tartare with black olive, marjoram and caper leaf.

The new menu will stay true to Moran’s ethos of seasonal ingredients cooked perfectly to create elegant and balanced dishes. Such dishes include this Champagne lobster French toast with sterling caviar and finger lime.

The opening menu includes a summery selection of desserts, including this watermelon ice cream with strawberry, lychee and pomegranate.