Brent Savage and Nick Hildebrandt are responsible for some of Sydney's best dining experiences, and Cirrus ups the ante. Savage's unerring feel for texture and flavour is evident in every dish - from a brined wedge of cos lettuce showered with grated cured egg yolk and paired with whipped mullet roe to coal-roasted Western Australian marron dotted with lemonade-fruit jam and scattered with tiny sea succulents that deliver briny bursts in your mouth, this is seafood taken to a whole other level. Texture rules in desserts, too - think jasmine ice-cream encrusted with crisp shards of almond meringue and tiny peaks of passionfruit curd. Add Hildebrandt's exceptional wine list, a contemporary coastal interior by Pascale Gomes-McNabb (light-washed by day, moody by night) and the kind of approachable, accomplished service you'd wish for in every establishment, and Cirrus delivers mightily on all fronts. Don't miss it.
(02) 9220 0111
- Wheelchair Access
- Outdoor dining
Accepted card types:
- American Express
Brent Savage, Anthony Schifilliti & Aiden Stevens
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.