12:00pm - 11:00pm
10/23 Barangaroo Avenue Sydney 2000
(02) 8214 0505

Cirrus is a seafood-focused restaurant by Brent Savage and Nick Hildebrandt (Bentley, Yellow, Monopole).

The space is a bright, sun-lit bistro decorated with a 1950s speedboat (Alvin) that hangs from the ceiling, and a series of timber poles like a forest of wind chimes.

While there is a $95, five-course, degustation-style menu, everything else is a la carte and designed to share.

The menu is a broad mix of different cuisines and flavours. Kingfish is served with a black-bean vinaigrette and yuzu pickled daikon; an ocean trout parfait is topped with trout consommé jelly and decorated with crispy lentils, fish roe and dill; and a Murray cod is charcoal roasted in paperbark and dressed with a curry-like mix of native spices.

Most spectacular is the seafood platter, a two-storey bazaar of oysters; fat Skull Island prawns; strawberry clams (with buttermilk and cucumber); ocean bugs; and pippies with seaweed mayo ponzu and red-wine vinaigrette for dipping.

To match, the wine list is white heavy. What reds Cirrus does serve are lighter varieties.

10/23 Barangaroo Avenue, Sydney
(02) 8214 0505

Mon to Sun 12pm–11pm

We're giving away the Sydney food tour of a lifetime, including dinner at Cirrus and six more of the city's best restaurants. Enter our Seven Dinners in Seven Nights Competition before September 4.



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