Monday, March 8, 2010

Aria Restaurant Brisbane annouces Moran's Lamb Lunch March

Brisbane’s stunning ARIA Restaurant at Eagle Street Pier, child of famed chef Matt Moran and his long-standing business partner Peter Sullivan, and now culinary home to hundreds, will in March welcome an exciting addition to a menu which already packs a punch.

Moran’s Lamb is a lunch menu focus which will showcase a range of dishes, featuring different cuts of lamb produced on the Moran family sheep property (Matt grew up in country NSW and retains his ties to the farming community and his commitment to locally grown produce).  The Moran’s Lamb specials are priced at $38.00 per person for the main course plus a glass of wine, key dishes include:

·         Slow roasted leg of lamb, potato croquettes, spinach puree and piperade
·         Braised cumin scented lamb with saffron cous cous, olives, tomato and harissa jus
·         Assiette of Moran's lamb confit lemon, olive puree and cavalo nero
·         Stuffed saddle of lamb with milk roasted shoulder, fennel, watercress and Spanish onion

“ARIA Restaurant Brisbane has been welcoming Brisbane and Queensland diners now for six months and the time has absolutely flown. We have been overwhelmed with how our team and our restaurant have been embraced by the city and are keen to showcase as many menu specials as we can throughout the year,” said Matt.

“In the six months since we opened here at Eagle Street Pier, our lamb dishes have been the absolute favourite and so, in tribute to Brisbane’s lamb-loving palate, we give you Moran’s Lamb for March.”

Matt said ARIA Brisbane would announce more for its culinary calendar in March, a program which will feature Brisbane Wine Dinners, a series of charity events and of course, more menu showcases.

ARIA Brisbane joined the Brisbane restaurant family six months ago and since then has won rave reviews for delivery of its innovative and contemporary menu showcasing fresh local produce,  its seamless service, spectacular position  overlooking the iconic Brisbane River, and the extensive wine list.

While Matt maintains many hours of work in the kitchen, he also donates much of his time to Australia's charity and arts dinners. He is supporting the 2010 Variety of Chefs Ball in Brisbane on June 5 as a co-MC and showcase chef, and is also lined up for a range of other causes.

His passion is always food and he continues to pave a successful career on the international and local culinary circuit. He has cooked at the prestigious gourmet house, James Beard in New York, and is currently a chef on the International Culinary Panel for Singapore Airlines accompanying names such as Gordon Ramsay, George Blanc and Alfred Portale. Closer to home, Matt has appeared as a judge on two series of Channel Seven's, My Restaurant Rules, has starred as the consulting chef on two series of Channel Nine's, The Chopping Block and more recently appeared as a guest chef on several episodes of Channel Ten's, 'MasterChef'.


A little about the Moran Family Farm ....
The Moran’s are fifth generation lamb farmers, with their award-winning property - Green Hills - perched atop of the Great Dividing Range located in the NSW Central Tablelands, renowned as one of Australia’s best lamb- growing areas. Green Hills was first settled around 140 years ago and it is the family’s aim to ensure it is passed on in the best sustainable condition.

The Moran’s do not use hormones or antibiotic’s and produce only fresh, premium, consistent quality, free range lamb. The lambs are 2nd cross specifically bred for their eating qualities. Their mothers are a cross between Merino and Border Leicester and they are sired by Dorset Horn Rams. The lambs have a high meat ratio because of the second cross breeding and using sires of higher meat ratios. The lambs are fed a mixture of native grasses and pasture, and if required may be supplemented by grain and silage grown on the Moran Family farm. They are killed at approximately 6 to 9 Months, depending on the season. www.moranfamilylamb.com

Moran’s Lamb is available Monday to Friday for lunch throughout March (note dishes are subject to change) and reservations are recommended on 07 3233 2555 or by visiting www.ariarestaurant.com. ARIA Restaurant Brisbane is open for lunch from Monday to Friday, and dinner seven days a week.

ARIA Restaurant Brisbane
1 Eagle Street , Eagle Street Pier
Brisbane 4000
Tel: +61 7 3233 2555        Fax:  +61 7 3233 2500
Email:
enquiries@ariarestaurant.com  or Reservations: brisbanereservations@ariarestaurant.com

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