On the first day, Cirrus reopened post COVID, I along with a fine food friend had a table at Cirrus, hard to get and happy to be there. It’s interesting to watch how the restaurant business has changed so dramatically, where most places are imposing set times and set menus, Cirrus didn’t.

In fact, this was my first visit to Cirrus in a long time and needless to say it did not disappoint. To start we chose an outstanding 2016 David Moreau Santenay Premier Cru and this set the scene for what unfolded.

We elected to share all dishes and it began….

Goat’s Curd and Eggplant ‘Scallops’
Cobia Rillettes with Carrot and Tarragon
Crumbed Tiger Prawn and Shellfish Aioli
Roasted Sugarloaf Cabbage with Green Apple and Smoked Sour Cream
Salt Baked Celeriac Tart with Parmesan and Shiitake
Chips and Chicken Salt


Cirrus is located on the waterfront at Barangaroo South, this contemporary seafood restaurant is the creation of chef Brent Savage and sommelier Nick Hildebrandt, the multi-award-winning team behind Bentley Restaurant + Bar, Monopole and Yellow.