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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

Wonboyn, Rock, NSW  5

Wapengo, Rock, NSW 5

Wallis Lake, Rock, NSW 5

Black Pearl, Siberia (30g)  220

Tsar Nicuolai Caviar, USA (30g)  220

Calvisius Caviar, Italy (30g)  220

Caviar Served with Brioche + Crème Fraiche

 

STARTERS

Bread Roll + House Made Butter  3

Raw Scampi + Salted Radish + Finger Lime  22

Ocean Trout + Smoked Beetroot + Pepperberry + Toast  26

Latchet + Potato Terrine + Nori  Mustard + Pickles 21

Fremantle Octopus + Carrot + Chickpea + Warrigals  28

Smoked Eel Custard + Sugar Snaps  + Mushroom Dashi  26

Roasted Tiger Prawns + Green Garlic + Szechuan  24

Grilled W.A. Marron + Sea Urchin  Sauce + Mandarin Oil  42

 

CIRRUS PLATTER

Oysters + Mignonette
Scallop Ceviche + Pomegranate
Pickled Clams + Parsley + Sofrito
Poached King Prawns + Fried Egg Emulsion
Bonito 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

Whole Flathead + Chips  40

Roasted Moonfish + Fennel + Buckwheat + Bottarga  44

Hiramasa Kingfish + Grilled Cucumber + Buttermilk + Mint 42

Steamed Hapuka + Pickled Eggplant + Sesame Leaf  45

Whole John Dory + Muntries + Shaved Garlic  mp

Queensland Mud Crab + House Made XO + Fried Bun  mp

Grilled Rock Lobster + Wakame + Black Pepper  mp

LAND

Barbecued Lamb Neck + Sweetcorn + Fermented Cabbage  42

Rangers Valley Rump + Mustard (250g)  50

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


VEGETABLES

Chips + Aioli  12

Iceberg Lettuce + Tarragon + Smoked Egg  18

Heirloom Tomato + Pistachio + Pickled Watermelon  22

Zucchini + Hazelnut + Yoghurt + Turmeric  24

© 2019 CIRRUS DINING
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