Aria has introduced a special lamb menu for March and it's not just any lamb - this lamb comes from 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 lunch 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 Brisbane's culinary calendar, to be launched in March, will include Brisbane Wine Dinners, a series of charity events and more menu showcases.
The Morans 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 Morans do not use hormones or antibiotic’s and produce only fresh, premium, consistent quality, free range lamb. The lambs are second 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.
Moran’s Lamb is available Monday to Friday for lunch throughout March (note dishes are subject to change). ARIA Restaurant Brisbane is open for lunch from Monday to Friday, and dinner seven days a week.
Pictured above: Roasted lamb rack with cumin spiced neck confit , labna and eggplant
p 3233 2555
