When renowned Sydney restaurateur, Brent Savage, and business partner and sommelier, Nick Hildebrandt, decided to jump on the bandwagon of Barangaroo’s culinary boom, the area was in need of some fine dining attention, and Cirrus filled that gap. Located on Barangaroo Avenue on the water’s edge, Cirrus overlooks the hustle and bustle of the precinct from above, giving visitors a chance to escape the city and enjoy a fine dining experience in the comfort of this exquisite dining room.
Visitors can thank designer, Pascale Homes-McNabb, for Cirrus’ fine fit-out that plays on the cloud-shaped spherical building. From the sleek 100-person dining room, decked out with gold travertine tables, floor-to-ceiling windows and a head-turning ceiling display, the entire space is a spectacle not to be missed. An additional 40 guests can also be seated outside on the harbour-facing terrace.
When visiting, take in the surrounds and then focus your attention to Brent’s menu which is seafood oriented and champions a vast selection of the ocean’s finest.
Brent said he worked hard to have the menu shout about Sydney and its close relationship with seafood. “The menu has changed and morphed along the way,” he said. “It is quite large and is great for sharing, and I really want people to treat it this way, so they try all types of seafood in the one meal.”
Oysters and caviar will get the ball rolling, particularly the signature Split WA Marron Oyster with lemon aspen, before moving on to Smoked Ocean Trout Parfait or Freemantle Octopus with chorizo oil. Larger crustacean dishes like Roasted King Prawns will be just the ticket for the main course, while those more inclined to meat will be undoubtedly be satisfied by the Slow-Roasted Cowra Lamb Rump with broccolini and smoked almonds.
When it comes to dessert, it’s important to think about wine, as Nick’s well-curated list features drops that pair beautifully with their selection of imported and Australian cheeses. Nick’s knowledge of wine has hugely benefitted Cirrus’ strong selection of predominantly white and sparkling variations to match the seafood-based menu. A handful of reds are also in tow among the 500 bottles sourced from across the globe, featured on the list.
Cirrus is the fourth hospitality venture by Brent and Nick, following from the success of their existing venues, Bentley Restaurant and Bar, Monopole and Yellow. Since opening its doors in 2016, Cirrus has shown its own distinct character with touches of the success of its sibling venues that cast favourable predictions about the future of this Barangaroo venue. As such, it’s one to try, and here to stay.