Aalia Restaurant

Aalia Restaurant Embrace the unexplored and reimagined possibilities of Middle Eastern cuisine.

DineOut 2026 is here, and this is how it deserves to begin.⁠⁠Rare beef tri-tip, rhubarb, black cardamom and tahini butte...
27/07/2026

DineOut 2026 is here, and this is how it deserves to begin.⁠
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Rare beef tri-tip, rhubarb, black cardamom and tahini butter on a buckwheat cracker. A Silk Road Sling, bright with lychee, coconut and oolong soda. A pairing that speaks to the ancient and the elegant in equal measure.⁠
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Both for $25. Seven nights only, 27 July to 2 August.⁠
Available at Aalia and Aalia Wine Room.

Two worlds. One room. The architecture holds the story. The food tells it.
23/07/2026

Two worlds. One room. The architecture holds the story. The food tells it.

Sydney fell in love with anchovy toast. We understand why. Ours has been here from the beginning.⁠⁠Angelachu anchovy on ...
20/07/2026

Sydney fell in love with anchovy toast. We understand why. Ours has been here from the beginning.⁠
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Angelachu anchovy on pressed aish bread, hand-chopped muhammara of capsicum and Turkish pepper, finished with shaved macadamia. One of the world's finest anchovies. Ancient bread. A combination that is impeccable, considered and entirely Aalia.⁠
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This is the one worth knowing.

Some drinks earn the right to be called classics. The Negroni is one of them. Bitter, precise, unapologetically itself.⁠...
18/07/2026

Some drinks earn the right to be called classics. The Negroni is one of them. Bitter, precise, unapologetically itself.⁠
Ours is Martin Miller's gin, Oscar 697 Rosso and Campari, stirred over a single block of ice until the temperature is exactly where it needs to be. A century old. Still the benchmark. Done impeccably.

At the heart of the Aalia kitchen, the grill burns constantly. Fat hits the coals, smoke rises, and something ancient an...
16/07/2026

At the heart of the Aalia kitchen, the grill burns constantly. Fat hits the coals, smoke rises, and something ancient and deeply satisfying takes over. This is the technique that has fed civilisations across the Middle East and North Africa for thousands of years, held to the highest standard inside Harry Seidler's MLC Centre.⁠
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Come in from the cold. The fire is ready.

Long before refrigeration, before modern preservation, the cooks of the Middle East and North Africa had already mastere...
15/07/2026

Long before refrigeration, before modern preservation, the cooks of the Middle East and North Africa had already mastered the art of time. They understood that patience was an ingredient, that allowing something to rest, to lose moisture slowly, to concentrate and deepen, produced a result no amount of heat or seasoning could replicate.⁠
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At Aalia, the kitchen apply that same philosophy to the dry-ageing of whole fish. Hung in controlled conditions over days, the flesh tightens, moisture escapes, and what remains is something altogether more complex — deeper in flavour, more precise in texture, closer to the heart of what this ingredient was always capable of becoming.⁠
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This is ancient thinking. Modern kitchen.

Long before the restaurant as we know it existed, the act of sharing food across a table was the most sophisticated form...
11/07/2026

Long before the restaurant as we know it existed, the act of sharing food across a table was the most sophisticated form of human connection. Dishes passed between hands, stories exchanged between bites, an evening measured not in courses but in conversation.⁠
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Our banquets are perfect for groups. Book yours at [email protected]

Curves overhead like a wave frozen in timber. The city moving beyond the glass. A room where winter stays outside and th...
09/07/2026

Curves overhead like a wave frozen in timber. The city moving beyond the glass. A room where winter stays outside and the evening belongs entirely to you.⁠
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This is Aalia.

11/11/2025

SEVEN DAYS OF AALIA.
From weekday lunches to late Sunday dinners — we’re here, every day, for every occasion.

Address

25 Martin Place
Sydney, NSW
2000

Opening Hours

Monday 12pm - 10pm
Tuesday 12pm - 10pm
Wednesday 12pm - 10pm
Thursday 12pm - 10pm
Friday 12pm - 11pm
Saturday 5pm - 11pm

Telephone

+61291825880

Website

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