Meet Aria's new executive chef
Joel Bickford has joined Matt Moran’s Aria Sydney as executive chef.
With a career that includes stints at Biota (Southern Highlands) and The Gantry (Sydney), Joel has always been driven by nature and a less is more approach.
His immense respect for ingredients embraces the seasonal bounty, celebrating nature in its original form.
Joel’s new menu comprises of a signature Aria four-course experience, with two or three course options, as well as a six-course tasting menu.
Joel says having the opportunity to step in and take over the Aria kitchen is an amazing coup for his career.
“I like a lot of decadent things and this is reflected through the menu we have created, but it is served in a fairly simple way,” he says.
“I love incorporating nature, I love unique and native Australian ingredients, and the new menu showcases a passion of combining all the elements I love, on a plate.”
Entrees feature smoked carrot, olive, fennel, liquorice and flax; steamed Murray cod with angasi oyster, white radish and miso; as well as an elegant form of cauliflower served with comte, Manjimup truffle and salted egg.
Moving into mains, King oyster mushrooms, sweetcorn, leek and black garlic; pink snapper served with fungi, snake beans, ginger and shallot; and a blue eye travella dish with almond, caper, and razorback prawns.
The grill selection for lunch showcases four cuts of Australian beef including a Black Angus fillet; a Black Market Rangers Valley sirloin; Rangers Valley rump cap; and Cowra Murray Grey rib eye, all served with a choice of condiments.
Matt Moran says he and Joel share a similar philosophy on cooking and ingredients.
“We’re really excited to have Joel join the Aria team,” Matt says.
“We can’t wait to see what he does in the kitchen, and for our guests to experience his food.”