Aria Bar e Ristorante – Adelaide

by Doc-G on October 27, 2010


Celebrate change.

On Friday 15th October, Aria Bar e Ristorante opened its doors with a new owner, new management, new staff and a new kitchen team. This opportunity has been made available through renowned restaurateur Nicholas Maio’s decision to sell the business. I was lucky enough to be invited to their opening event last Monday evening to try some of the new menu and meet the new team.

Brigitta Tripodi, a bubbly young hospitality manager come restaurateur is about to take on her first establishment. Leading the team she has Dion Fiddler, a seasoned manager with many venues and vast experience under his belt. Jacob Easter is commanding the kitchen, with Leigh Stockwell as his Sous Chef, both Chefs have many years of experience behind them. Jacob got his first taste of Italian cuisine many years ago, working at Red Ochre/Café Lago, and both worked the busy breakfast shifts at Citrus.


Chef Jacob Easter

The location is divine, overlooking the lush landscape of the world famous city green belt (parklands). Very few changes have had to occur to make this space a truly magnificent dining location.

Aria, is an Italian restaurant, but with a distinctive Australian edge. They have created food and wine menus that showcase the best local produce, while developing on the Italian theme that Aria has already become well known for.

A la Carte is modern Italian cuisine; it is a journey through Italy and its famous sub-regions. The Chef’s have created a delightful array of choice and even thrown in an Italian (4-region, 6-course) degustation.

Breakfast is a casual and tasty affair with free-range eggs, locally supplied produce, from the finest South Australian producers with egg white omelet, K.I. muesli or buttermilk pancakes to name a few.

Introducing their ‘fusion’ concept for 2010, they will be showcase Italian grape varieties and wine styles native to Italy, which are produced here in Australia.
Other areas of the list will focus on Australian wine styles and wines from Italy.

Below are a few of the tasty morsels that were on display for the opening! All dishes shown below are dishes from the main menu which were converted into cocktail size portions for the opening event.


Fresh SA oysters with basil, lime soave jelly
A lovely combination of basil and lime with the salty ‘ozone’ flavour from the oysters. Sure to be a hit on the new menu!


Left: ox-tail and candied onion tarts Right: pear, leek and blue cheese tarts
The Oxtail tarts were sublime, being rich, sweet and indulgent. Pear, Leek and Blue cheese is always a combination that never fails and on this occasion was a real winner too.


Confit duck and beetroot arancini
Lovely. Cut open, they were deep red in colour (my picture of the open one was a bit poor!). Flavour wise they had a dominant savoury tones which were most pleasing.


San Jose Smallgoods (Ham, Sopresso, Salami, Chorizo)
Being in the meat industry for some time and having judged San Jose smallgoods at a number of South Australian smallgoods competitions, I know they are in good hands here. These will be part of their antipasto platter.


Fresh fruit and marshmallow for the amazing chocolate fountain
Not on the general menu but great for events and visitors to the opening event flocked to the chocolate fountain!

There was also Wild Mushroom arancini (not pictured) that were exceptionally tasty too!

Overall, it looks to be an exciting offer and I look forward to revisiting Aria Bar e Ristorante in a few weeks once they get settled in. The space is lovely and the food looks good too with a young and ambitious team, I look forward to seeing how they fare in the near future!

All menu’s are available via their website www.ariabareristorante.com.au
or you can contact them directly on 08 8272 8221.
They also have a facebook page where we share a lot of happenings and changes with our fans.

Aria Bar e Ristorante
AIR Apartments
Level 1 / 220 Greenhill Road, EASTWOOD SA 5063
p. 08 8272 8221 f. 08 8272 5223
e. info@ariabareristorante.com.au

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