Any new menu at Matt Moran’s ARIA is generally exciting news, but I particularly love summer eating here, which showcases the absolute pinnacle of fresh, local produce in a swanky setting.

From the new summer lunch menu, the goats curd with roasted pickled cauliflower comes with tossed sesame and lemon makes for a light vegetarian entree. The decadently creamy goats curd is a nice contrast to the crisp cauliflower and zingy lemon flavours.

It’s always hard to pass up the scallops at ARIA, which again do not disappoint. Thick, meaty seared scallops are paired with wafer-thin slices of turnip and prosciutto with a drizzle of luxurious XO sauce.

From the mains, the crispy skin barramundi is set to satisfy, served up with golden beetroot, radish and nori butter, which adds a rich, mineral taste to the dish.

Other new mains include roast duck with gingerbread, slow cooked short rib beef, or asparagus with zucchini flowers.

Available sides have also undergone a revamp, with options including oak leaves with mustard dressing, or a refreshing melon and grilled haloumi salad with mint.

For dessert, the new apricot dish is an absolute winner, featuring apricot ice cream with caramelised white chocolate and honeycomb. The crispy honeycomb adds a lovely texture to the soft ice cream which just oozes stone fruit flavours.

Other sweet treats include a scorched mango meringue, served with a chilled pineapple soup. There is also a banana soufflé with brown sugar and rum custard on offer.

As well as an a la carte menu, both a four course and a seven course summer tasting menu is available with matching wines from areas including South Australia’s Clare Valley, Tuscany in Italy and Saga in Japan.

The riverfront dining offered at Aria provides the perfect location to feast on fresh summer produce in style.

ARIA is open for lunch and dinner on weekdays and dinner only on weekends, and can be found on 1 Eagle St, Eagle St Pier.