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 48 hours prior to your reservation a cancellation fee may apply.
If you are interested in booking the restaurant exclusively, please contact email@example.com.
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.
It’s the rare crab that Sydney’s top chefs are scrambling for but precisely where it’s caught remains a tightly-held trade secret.
Jason Georgoulis of Australian Live Seafood will only divulge that he catches the deep-sea Golden Pacific Crab in kilometre-deep water 50 nautical miles off Sydney. Currently the only way to taste the Pacific Golden Crab is to snag a table at high-end fine dining restaurants like grill restaurant Firedoor in Surry Hills, The Star’s Momofuku Seiobo, Barangaroo seafood sensation Cirrus, or Manta on Woolloomooloo Wharf. Read the whole article here.
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