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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. If your booking is for 5 or more 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 functions@thebentley.com.au.

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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A-La-Carte


OYSTERS + CAVIAR

Merimbula, Rock, NSW 5
Wagonga, Rock, NSW 5
St Helens, Pacific, TAS 5

Tsar Nicoulai Caviar, USA (30g) 220
Black Pearl Caviar, Siberia (30g) 220

Caviar served with Brioche + Crème Fraiche

 

STARTERS

Bread Roll + House Made Butter  3

Raw Abrolhos Scallops + Tamarillo  + Preserved Lime  25

Ocean Trout + Smoked Beetroot + Pepperberry + Toast  26

Fremantle Octopus + Braised Carrot + Chickpea  28

Smoked Eel Custard + Sugar Snaps  + Mushroom Dashi  26

Roasted Tiger Prawns +  Fermented Chilli + Thai Basil 24

Roasted W.A. Marron + Fennel  + Toasted Breadcrumbs 45

 

CIRRUS PLATTER

Oysters + Mignonette
Scallop Ceviche + Tamarillo
Pickled Clams + Parsley + Garlic
Poached King Prawns + Fried Egg Emulsion
Sashimi + Shiso Vinaigrette
Crumbed Kinkawooka Mussels + Coriander
Honey Bugs + Tomato Dressing

160

A  tasting menu is available for $110 (whole tables only).  Click here to view.

All credit card payments incur a 1.5% surcharge

 

FISH

Crumbed Flathead + Chips 40

Spiced Spanish Mackeral + Coconut + Carrot Sauce 43

Steamed Hapuka + Pickled Eggplant + Sesame + Anchovy Oil 48

Barbequed Sand Flounder + Cime di Rapa + Smoked Mussel Butter mp

Queensland Mud Crab + House Made XO + Fried Bun mp

Grilled Rock Lobster + Wakame + Black Pepper mp

 

LAND

Braised Pork Shank + Celeriac + Purple Kale 42

Rangers Valley Tri Tip + Sunflower + Roasted Onion Sauce 45

Grilled Black Angus Rib Eye (500g) + Kombu Butter 68


VEGETABLES

Chips + Aioli  12

Swiss Chard + Roast Pumpkin + Manchego 20

Cabbage Salad + Horseradish + Parsley + Caramelised Yoghurt 18

Roasted Cauliflower + Almond + Black Olive  22

© 2019 CIRRUS DINING
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