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23 Barangaroo Avenue, Barangaroo NSW 2000  (02) 9220 0111

Our Reservation Policy

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 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.

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à la carte

Raw Seafood Plate 80
Baby Snapper ~ Bonito ~ Kingfish Belly ~ Scampi~ Condiments

Sydney Rock Oysters 5

Royal Miyagi Pacific Oysters 6.5

10g Black Pearl White Sturgeon Caviar 60

Raw Hiramasa Kingfish with Miso, Grape and Betel Leaf 32

Goulburn River Charred Rainbow Trout with Pink Lady Apple, Roe and Ginger 32

Flinders Island Scallop with Yuzu Kosho and Daikon 24

Charcoal Grilled Bread with Whipped Ricotta, Crisp Shallot and Herb Oil 12

Swordfish with Avocado, Lemon and Tatsoi 24

Heirloom Tomatoes with Nectarine, Basil and Toasted Vanilla 24

Beetroot with Charred Eggplant and Shishito Peppers 24

Comte Custard with Coppertree Farm Butter, Mushroom and Curry Leaf 28

Scallop and Corn Dumplings with Sweet Onion Milk and Buckwheat 32

Local Lobster with Tamarind and Vanilla Butter MP

Aquna Murray Cod with Miso and Pepperberry 48

Butterflied Baby Snapper with Lemon and Olive Oil 48

BBQ Hapuka with Chardonnay Vinegar Egg Sauce and Baby Spinach 45

Yabbies, Pipi’s, Mussels and Tiger Prawns in Brandy Bisque with Chives 110

Cornfed Chicken with Tangerine, Almond Milk and Black Lime 44

300g Rangers Valley Black Tyde Striploin with Beef Jus 58

Cirrus Salad with Herbs and Mandarin Vinaigrette 12

Chips and Chicken Salt 12

Click here for our list of live seafood pre-order options available


For groups of 8 or more there is a fixed 10% service charge (staff gratuity) on the final bill.

 On Sunday’s, there is a 10% Sunday Surcharge.
*Please note this does not apply to groups of 8 or more who are already subject to the staff service charge.

All credit card payments incur a 1.5% surcharge

© 2022 CIRRUS DINING
Website built at The Building Block. Photography by Jun Chen.