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

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 65
Yellowfin Tuna ~ W.A Scampi ~ Mooloolooba Scallops ~ Hiramasa Kingfish Tartare
Pickled Chilli ~ Ponzu

Sydney Rock Oyster, Merimbula 5

Charcoal Grilled Bread with White Pea and Black Pepper 10

Goat’s Curd and Pumpkin ‘Scallops’ 12

Spring Pea Salad with Zucchini, Buffalo Curd and Mint 24

BBQ Roasted Leek with Pepita Seeds, Egg Yolk and Sumac 21

Skull Island Prawns with Ginger, Smoked Curd and Finger Lime 26

Miso Moreton Bay Bug with Pomelo and Fried Parsley 32

Ricotta Dumpling with Spanner Crab and Verjus Butter 34
caviar supplement 60

Slow Cooked Ocean Trout with Cucumber, XO and Sour Cream 42

Cirrus Fish and Chips with Malt Vinegar Mayonnaise 36

Eastern Lobster with Salted Egg Yolk and Bisque Sauce MP

John Dory with Charred Onion, Wakame, Citrus 39

BBQ Roasted Chicken with Fennel, Nectarine & Kale 44

Rangers Valley Highland Striploin with Roasted Witloff and Mustard 48

500g O’Connor Aged Rib Eye with Herb Butter 70

Green Salad with Orange Vinaigrette and Herbs 12

Chips and Chicken Salt 12

*Menu is subject to change

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

All credit card payments incur a 1.5% surcharge

Website built at The Building Block. Photography by Jun Chen.