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 6

Pacific Oysters 6

Black Pearl White Sturgeon Caviar 60 per 10g

Cirrus Seafood Plate / Hiramasa Kingfish and Murray Cod Fat Pate, Raw Blue Fin Tuna, Fried Tiger Prawn, Baby Snapper and Condiments 110

Yarra Valley Golden Trout Roe with Sour Cream, Chives and Blinis 45

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

Butter Poached Flinders Island Squid with Geraldton Wax and Black Lime 28

Celeriac with Goats Curd, Pine Mushroom and Finger Lime 28

Comte Custard with Cauliflower and Hazelnut 28

Scallop and Corn Dumplings with Sweet Onion Milk and Buckwheat 32

Skull Island Prawns with Garlic and Parsley 36

Aquna Murray Cod with Miso and Sansho Pepper 48

Live Lobster with Salted Duck Yolk, Tarragon and Chilli MP

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

Blue Eye Trevalla with Chardonnay Vinegar Egg Sauce and Baby Spinach 52

Bannockburn Chicken with Morels, Black Barley and Chervil 46

Whole Roast Duck Breast on the Crown, Masterstock and Pickled Blueberry 90

300g Jack’s Creek Black Angus Striploin with Beef Jus 52

500g Rangers Valley MBS 5 Black Market Rib Eye with Condiments 125

Fried Jerusalem Artichoke with Lime Leaf Aioli 16

Snake Beans and Chinese Broccoli with Garlic and Oyster Sauce 14

Cirrus Salad with Herbs and Mandarin Vinaigrette 1214

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.