Matt Moran and Peter Sullivan will launch ARIA Catering at Sydney Opera House on Wednesday 23rd May, with a new winter menu.
Matt Moran and Simon Sandall, Executive Chef of ARIA Catering, have designed the new menus which will be available in Sydney Opera House’s unique event spaces including the Northern Foyers, Utzon Room and the renowned Opera Point Marquee. The new menus will be showcased tonight at the official launch event at Opera Point Marquee, which will feature a beautifully styled space by event production agency Team Event. Some of the signature catering dishes, from casual stand up canapés to more formal sit down dining will be paired with Laurent Perrier Champagne.
Having operated Opera Point Events at Sydney Opera House for the past five years, Moran and Sullivan believe that this development is a logical progression, allowing them to offer their clients the premium ARIA Catering experience in this landmark location.
The menu includes perfectly sized canapés and elegant entrees & mains, matched with various beverage packages designed by ARIA Restaurant’s sommelier Matt Dunne.
Chef Simon Sandall showcases ARIA Catering’s experience, using the very best seasonal ingredients and offering a menu that offers choice and flexibility. Canapés include Asian influenced bites such as tuna tataki and avocado rolls with quinoa and wasabi or steamed Chinese buns with pulled beef and black beans, to classics like crab and coriander sandwiches and chicken and mushroom pies.
ARIA Catering also specialises in food stations for events of 100 or more people including oyster or charcuterie stations, traditional seafood paella, and chocolate & dessert decadence.
For formal sit down events including weddings and gala dinners a large number of options are available for entrees and mains included seared scallops or duck ravioli, and roasted rack of lamb with minted peas or fillet of beef with mushroom gratin.
Beverages come from some of Australia’s best producers including Pikes, Brokenwood, Katnook and Rymill wines.
ARIA Catering was launched in Sydney in November 2010 and in Brisbane in August 2011. It has prided itself on producing successful events at off-site locations including private residences, boardrooms, showrooms and larger venues throughout Sydney and Brisbane.