Cirrus is the newest addition to the restaurant portfolio of Chef Brent Savage and Sommelier Nick Hildebrandt. Opened in September 2016, it is part of Sydney’s newest urban cultural and business precinct at Barangaroo, a major development and renewal of the former shipping wharves. Cirrus’s dining room is modern and quirky with a slight Asian touch, and capitalises on superb views.
The menu focuses on seafood with an Asian and native Australian twist, with share-plate dishes the order of the day. The roasted tiger prawns, mustard, shishito peppers and hazelnut is an interesting and fulfilling start to your meal. Served in the shell, the tiger prawns provide a full-flavoured starter and create excitement for what is still to come. As a main course, the coal-roasted hapuka fillet with paperbark and aromatic broth is prepared perfectly; the slight smoky flavour from the paperbark adds to the flavour and taste combination.
PSST! For the non-seafood lovers, the menu offers main courses from the land.