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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.

OYSTERS + CAVIAR

Macleay River, Rock, NSW 5

Wolli Creek , Rock, NSW  5

Little Douglas, Pacific, SA  5

 

Calvisius Caviar, Italy (30g)  220

Black Pearl Caviar, Poland (30g)  220

Tsar Nicuolai Caviar, USA (30g)  220

Caviar Served with Brioche + Crème Fraiche


STARTERS

Bread Roll + House Made Butter  3

Raw Cobia + Salted Apple + Turnip + Sesame 22

Ocean Trout + Smoked Beetroot + Pepperberry + Toast  26

Salt Cod + Confit Egg Yolk + Crisp Brassica  22

Fremantle Octopus + Kohlrabi + Green Chili Salsa  28

Shaved Cuttlefish + Black Pudding + Padron Pepper  28

Roasted King Prawns + Koji Butter + Broad Bean Shoots  24

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

 

CIRRUS PLATTER

Mixed Oysters + Mignonette
Scallop Ceviche + Ponzu
Blue Swimmer Crab + Fried Egg Emulsion
Poached King Prawns + Grilled Lemon
Kingfish Sashimi + Shiso Vinaigrette
Crumbed Kinkawooka Mussels + Coriander
Moreton Bay Bug + Fennel

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 Swordfish + Fennel + Buckwheat + Bottarga  40

Hiramasa Kingfish + Grilled Cucumber + Buttermilk + Mint  44

Cone Bay Barramundi + Charred Onion + Watercress  42

Whole John Dory + Muntries + Pickled 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 (300g)  50

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


VEGETABLES

Chips + Aioli  12

Radicchio Salad + Walnut + Mandarin  18

Grilled Asparagus + Fresh Curd + Black Olive  22

Zucchini + Hazelnut + Yoghurt + Turmeric  24

© 2018 CIRRUS DINING
Website by the building block. Photography by Jun Chen.