At Barangaroo, a dining district rife with "concepts", Cirrus stands out as a real restaurant. A Sydney experience that celebrates the city's love of sterling seafood, being by the water, diving deep on amazing wine and paying plenty for the privilege. Service is the right mix of informed and improvised. Caviar and Champagne against the cool concrete lines of the light-filled room? Done. Or a bottle of something funky and orange to go with the beautifully cooked mud crab, done with an unusual dark, sweet spiced butter and little fried buns? Easy. This being a member of the Bentley restaurant family, there's quite a lot of technique on every plate, whether it's the fennel pollen and pickled onions with the (essential) outrageously silken smoked ocean trout parfait to start or the (merely adequate) foamy yoghurt parfait with cherries to close. Produce, nonetheless, wins the day.
(02) 9220 0111
- Wheelchair Access
- Outdoor dining
Accepted card types:
- American Express
Brent Savage & Anthony Schifilliti
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.