Aalia, the esteemed Middle Eastern restaurant in the heart of Sydney’s CBD, has debuted a new menu under recently appointed executive chef Adam Wolfers, marking an exciting chapter for the venue.
Named after the Arabic word for “the highest point,” Aalia has built its reputation on elevated Middle Eastern and North African cuisine drawn from lesser-known regions and coastlines. Wolfers joined Aalia earlier this year, bringing experience from some of the country’s most respected kitchens, most recently as group chef at the Anyday Group and the celebrated Gerards Bistro. Earlier in his career, he worked at three Michelin-starred Quique Dacosta Restaurante in Spain, and Wylie Dufresne’s WD-50 in New York.
“Aalia has built its reputation on showcasing Middle Eastern cooking through a unique lens, and Adam’s talent and deep respect for heritage make him the perfect fit for our restaurant,” says Ibrahim Moubadder, co-founder and creative director of ESCA Group. “Adam brings a new, worldly perspective to Middle Eastern cooking, delivering a menu that’s fresh and balanced. It’s Aalia through a new lens, and we can’t wait for guests to experience it.”
Developed in close collaboration with head chef Emre Kilic, Wolfers’ new menu embraces the tradition and technique of Middle Eastern cuisine while offering a refreshed perspective. Dishes highlight Middle Eastern seafood and vegetables, while staying true to Aalia’s philosophy of fire-led cooking.
“Aalia is one of Sydney’s most significant dining rooms, and it’s an honour to be trusted with steering it into this new chapter,” says Wolfers. “Aalia has always been about contemporary and elevated Middle Eastern cooking and showcasing some of its lesser-known ingredients. Our new menu continues this philosophy, but with a focus on fresher, lighter flavours. We hope it’s a menu people want to return to again and again.”
Menu highlights include: chargrilled octopus with advieh, pepita crunch and golden raisin; lobster bun with tarhana emulsion and turmeric pickled fennel; kibbeh nayyeh with red zhoug and pickled rhubarb; hawaij spiced swordfish with whole lemon broth; Westholme wagyu bavette with Levantine butter; and Murray cod with smoked whey butter. Sides include: celeriac “crab” with macadamia tarator and grilled hispi cabbage with tabil tahini and almond. For dessert, there’s a black cardamom ice cream with barberry chew and kataifi; and a labne ice cream sandwich with roasted chocolate and hazelnut.
Among Adam’s new dishes, a few Aalia classics remain, including: king prawn skewer with tamarind, and tarama; cuttlefish with ummak huriyya and couscous; and sea urchin waraq simsim with aged rice and cumin.
Aalia will also introduce a selection of cocktails to complement the new menu, showcasing fruits synonymous with Middle Eastern cuisine such as quince, apricot, fig and date. The new cocktails include: Golden Apple with Whyte and Mackay scotch, quince liquor, Rooibos tea, and apple soda; Amardeen Sour with Orendain Reposado, Ancho Reyes, apricot paste and lime; Babylon with Earl Grey vodka, hibiscus, jallab and lime; and Tobacco Old Fashioned with The Dalmore 12 year old scotch whisky, date molasses, raw cacao, and orange tobacco.
Aalia’s new menu will be available from Wednesday 12 August, with the venue open for lunch Monday to Friday from 12:00pm to 2:00pm, and dinner Monday to Friday from 5:30pm to 9:00pm, and Saturdays from 5:00pm to 9:30pm.
