Sydney’s supreme Cirrus Dining

Despite the bevy of restaurants at Barangaroo, there are very few worth casting a second glance at. Sydney’s newest cafe and restaurant district is stacked full of bars, restaurants and cafes and for now, it is a case of quantity over quality.

Cirrus Barangaroo
Cirrus Interior

Yet one stands alone in its quest for true culinary greatness.

Located on the waterfront at Barangaroo, seafood restaurant Cirrus Dining rightfully has the title of the best in the area, and some may say sits right up there with not only the very best in Sydney, but also the best in Australia.

The creation of chef Brent Savage and sommelier Nick Hildebrandt, the multi award-winning team behind Bentley Restaurant + Bar, Monopole and Yellow, this place doesn’t rely on its views or location in any way.

To be honest, the development of James Packer's upmarket RSL and paean to excess, Crown Sydney nearby, has meant the restaurant's vista has mostly been construction hoardings so far rather than glistening water and harbour views. So, the team at Cirrus have had to get by doing what all great restaurants do, no matter the location, and that is serve outstanding, inventive food showcasing fine ingredients, combined with a well-curated and considered wine list.

Cirrus achieves both in spades.

Cirrus Barangaroo
Open, bright and colourful interior

The open, bright and colourful interior is welcoming, and understated without being bashful. It’s friendly, high-quality and knowledgeable staff show many other restaurants up, with their deep understanding of the produce being served, their exquisitely-timed intervals between courses and their attentive, yet non-invasive way of working the tables with sophistication and style.

But classy interior and first-rate staff aside, it’s Savage’s cooking that raises the bar from the ordinary to the extraordinary.

Fresh and local are well-cast themes in so many restaurants, but Savage is passionate about highlighting regional produce and endeavours to ensure the local star of every dish is a showstopper.

Gourmet Traveller Australian Restaurant Guide 2019 said of Cirrus: “A Sydney experience that celebrates the city’s love of sterling seafood, being by the water, diving deep on amazing wine.”

Raw Seafood Plate
Fresh Seafood

And they are right. It’s deliciously freshly Sydney, created with a flair that is hard to match anywhere in the world.

Try the latest Cirrus serving menu and delight in a wonderfully selected seafood journey.

A delicious Goat’s Curd and Eggplant ‘Scallops’ dish follows plum and jump out fresh sweet, briny oysters. Yellow Fin Tuna with Iceberg Lettuce  leans into a dish of Kombu Cobia Rillettes with Carrot and Tarragon.

Slow Cooked Ocean Trout Cutlet with Cirrus XO and Soft Herbs
Slow Cooked Ocean Trout Cutlet with Cirrus XO and Soft Herbs

Every dish is an elegant marvel such as the Slow Cooked Ocean Trout with Cirrus XO and Soft Herbs - only bettered on my last visit by the 400g of Grass Fed Rib Eye with Horseradish which follows.

Rather than list the equally impressive dessert options, my suggestion is to immediately start trying to get a table so you can also experience Sydney dining at its finest from a restaurant team at the absolute top of their game.

Anthony Spargo

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