Tall dripping candles and a red carpet lead guests to the exclusive launch party of ARIA Catering at the Opera House last Wednesday. The beautiful Opera Point Marquee was aglow in signature ARIA blue, with a harpist playing in the centre of the tent as suited waiters served Laurent-Perrier Champagne.

Sydney’s it crowd had gathered to enjoy the latest of Matt Moran and his partner Simon Sandall’s ventures, celebrating the resident caterer of the Opera House and its event.

With ARIA having operated Opera Point Events at Sydney Opera House for the previous five years, the new partnership allows Matt and Simon to offer their clients the premium ARIA Catering experience in the landmark location.

Attendees came for the food, and ARIA did not disappoint. As the drinks flowed, and aromas from the cooking stations filled the marquee, guests were served canapés of snapper and leek croquettes with parsley and lemon, quail scotch egg with harissa dressing and goat’s cheese with pickled carrots and celery salt.

Attendees could sit down for a 15 minute dining experience in the mini restaurant that lined the back wall. Tall, dramatic sand timers on each table were started once guests were seated, and the waiters served them polished dishes of wagyu beef, pan fried snapper fillet and roast rack of lamb.

ARIA Catering is the expert in food stations covering delicacies from oysters and charcuterie to traditional seafood paella and desserts. On the night, chefs at the stations whipped up seared fresh scallops and sesame crusted king prawns drizzled with lemon mayonnaise. The event added to Sydney’s glamour as Vivid Sydney lights danced across the Opera House, and the Harbour Bridge sparkled in the background.