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 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.

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à la carte

Sydney Rock Oysters, Wagonga 6

Black Pearl White Sturgeon Caviar, ITA 60 per 10g

Hand Harvested Trout Roe with Blinis and Condiments 45

Charcoal Grilled Bread with Whipped Orange and Black Pepper Ricotta 12

Big Eye Tuna with Grapes, Miso and Finger Lime 32

Fried Celeriac with Goats Curd, Curry Leaf and Pink Pepper 28

Comte Custard with Cauliflower and Hazelnut 28

Hand Picked Mud Crab with Roasted Potato and Persimmon 56

Butter Poached Qld Squid with Geraldton Wax and Black Lime 28

Steamed Aquna Murray Cod with Large Leaf Rocket and Pedro Ximenez 28

Live Local Lobsters with Salted Duck Yolk, Chilli and Tarragon 260 per kg

Seafood Bowl of Clarence River Prawns, Kinkawoonka Mussels, Fremantle Octopus and Blue Swimmer Crab with Garlic and Parsley Butter, Fried Steam Buns 140

Fried Mooloolaba Swordfish with Black Olive, Oregano and Lemon Butter 48

Hapuka with Sweet Onion Milk and Pickled Shimeji Mushroom 52

Black Barley, Shiitake Mushroom, Jerusalem Artichoke and Chervil 36

Butterflied Rainbow Trout with Prawn XO Sauce 54

BBQ Whole Coral Trout with First Press Olive Oil and Lemon 160 per kilo

Bannockburn Chicken with Chardonnay Vinegar Egg Sauce and Chives 46

Lamb Loin with Pumpkin Seed, Sichaun, Prune and Brown Butter 48

Smoked and Glazed Duck Crown with Spices and Lemon Myrtle Masterstock 110

500g Rangers Valley Black Tyde Rib Eye 90

Fioretto with Garlic and Oyster Sauce 14

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

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