Aalia has introduced a new menu under recently appointed executive chef Adam Wolfers, marking the next stage for the two-hatted Middle Eastern and North African venue in Sydney.
Mr Wolfers joined the restaurant earlier this year after working as group chef at Anyday Group and Gerard’s Bistro. His international experience includes Spain’s three Michelin starred Quique Dacosta Restaurante and WD-50 in New York.
Working with head chef Emre Kilic, Mr Wolfers has developed a menu that retains Aalia’s focus on Middle Eastern techniques and fire led cooking while putting greater emphasis on seafood, vegetables and lighter flavours.
“Aalia has always been about contemporary and elevated Middle Eastern cooking and showcasing some of its lesser-known ingredients,” Mr Wolfers said.
“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.”
New dishes include chargrilled octopus with advieh, pepita crunch and golden raisin, lobster bun with tarhana emulsion and turmeric pickled fennel and hawaij spiced swordfish with whole lemon broth.
Other additions include Westholme wagyu bavette with Levantine butter, Murray cod with smoked whey butter and celeriac “crab” with macadamia tarator.
Several established dishes remain, including the king prawn skewer with tamarind and tarama, cuttlefish with ummak huriyya and couscous and sea urchin waraq simsim with aged rice and cumin.
The drinks list has also been updated, with new cocktails incorporating ingredients such as quince, apricot, fig and date to complement the food menu.
Ibrahim Moubadder, ESCA Group co-founder and creative director, said Mr Wolfers brought a new perspective while respecting the restaurant’s existing approach to Middle Eastern cooking.
The new menu is available from August 12, with Aalia open for weekday lunch and dinner from Monday to Saturday.
