Whilst we encourage online bookings, please be aware that there may be limited availability. If your preferred time is unavailable, please contact the restaurant directly on +61 (02) 9220 0111. We require credit card details to secure your reservation. If you fail to arrive for your booking or cancel less than 24 hours prior to your reservation a cancellation fee may apply.
If you are interested in booking the restaurant exclusively, please contact [email protected].
We require all reservations to be confirmed prior to the booking. We will try to confirm with you, however if you have not been contacted please phone or email us directly. We reserve the right to cancel any un-confirmed reservations. For some bookings at 6:00 pm and 6:30pm on Fridays and Saturdays, your table may be limited to a 2 hour time frame.
ABC Delicious’ November issue sees George Epanimondas put together an expert guide of Sydney, as the “inner-city drinking and dining scene has never been hotter”.
Cirrus is included and described as a “Rare Pearl”:
“It’s impossible not to feel like you’re on cloud nine at Cirrus. The name of the Barangaroo restaurant, hatched by chef Brent Savage and sommelier Nick Hildebrandt, refers to both cloud formations and oceanic creatures. Sustainable seafood is the star: start with the sublime smoked ocean trout parfait, proceed to sweet mud crab or grilled marron, then share the whole baby kingfish. The harbourside space, flushed with natural light, was conceived by architect Pascale Gomes-McNabb. “It’s serious food and wine in a casual setting,” says Hildebrandt.
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