Avia

Avia Restaurant brings a thoughtful, contemporary sensibility to Sydney, where produce-led cooking meets quiet elegance. The mood is unhurried and convivial, designed for connection as much as for flavour, with a long Sunday lunch at its heart.

In the kitchen, the team favours clarity and balance over fuss. A spoon of house curd with coffee baked pumpkin and malt speaks to comforting richness, while tuna carpaccio lifted with horseradish and capers keeps things bright. Pastas such as strascinati with chicory, pine nuts and currants, and reginette tangled through oxtail ragù and marjoram, nod to Italian craft. Mains might turn to roasted market fish with citrus and avruga or a blushing lamb rump paired with grapes and rosemary, with sides of mixed leaves in strawberry vinegar and almonds, or seasonal greens with macadamia and mint. A rose geranium custard tart, hazelnut and nutmeg in tow, or a classic lemon meringue pie, closes the circle with finesse.

Beyond the plate, Re:Purpose extends sustainability into the arts. Avia partners with Sydney-based potters to transform the restaurant’s glass waste into handmade crockery and art pieces, some available to purchase, with a portion of proceeds supporting OzHarvest. Guest chefs introduce their dishes and share how ingredients are repurposed, bringing an engaging, educational thread to the table.

Settle in for a long lunch, linger over dessert, and savour a meal that gives back. Come for the flavour, stay for the purpose.