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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 6 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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TASTE OBSESSION SINGAPORE AT CIRRUS

 

 

Cirrus Dining is gearing up for a celebration of all things Singapore this March and April. Following a 3-night collaboration with visiting chef Wayne Liew from Keng Eng Kee, Cirrus will continue with a 6-week pop-up featuring a special Singapore-inspired menu designed by Brent Savage.

A LA CARTE MENU

Sydney Rock Oysters + Cucumber Mignonette 5 each

Seaweed Crisp + Whipped Mullet Roe 7

Fried Chicken Terrine + Chilli    11

Spiced Eggplant Springrolls  10

Salmon Skewers + Satay + Lime 11

*

Hor Fun Noodles + Egg Yolk + Bean Sprouts  24

Raw Abrolhos Scallop + Pickled Ginger Flower    32

Cold Cut Chicken + Salted Cucumber + Green Chilli  23

Goolwa Pipis + Laksa + Hokkien Noodles   26

Butter Cereal Prawn + Curry Leaves   24

*

Pumpkin Curry + Turmeric + Steamed Rice  34

Glazed Duck Breast + Sichuan Pepper + Plum    38

Pork Belly + Lotus Root + Bean Sprouts + Herbs    36

Singaporean Chilli Crab + Fried Bun   22 (per 100 gm)

Whole Flounder + Ginger Vinegar + Shallot    12 (per 100 g )

Steamed Blue Eye Trevalla + Fermented Wood Ear Mushroom + Shiso + Bak Kwa (KEK)    40

Wagyu Rump Cap + Blackbean Chilli Sambal    58

*

Steamed Rice   5 (per person)

Okra + Spiced Tomato  + Coconut   14

Stir-fried Snakebeans + Mushroom XO  14

Chinese Broccoli + Oyster Sauce  14

*

Steamed Malay Spice Cake + Sweet Potato + Jasmine Rice Custard  18

Mango Sorbet + Sago + Coconut   18

Pandan Custard  + Kaya Jam + Lychee Granita  18

 

Please note that the regular Cirrus menu will be available as normal until Sunday the 1st of March  and then from the 14th of April onwards.

 

SHARED STYLE TASTING MENU
( $90 per person)

Seaweed Crisp + Whipped Mullet Roe
Raw Albrolhos Scallop + Pickled Ginger Flower
Fried Chicken Terrine + Chilli
Butter Cereal Skull Island Prawn + Curry Leaves
Pork Belly + Lotus Root + Bean Sprouts + Herbs
Wagyu Rump Cap + Blackbean Chilli Sambal
Chinese Broccoli + Oyster Sauce
Mango Sorbet + Sago + Coconut

*Menu is subject to change

For groups or 8 or more, we will only be offering the Tasting Menu 

We will be offering an a la carte menu along with a shared style tasting menu @ $90 per person.

The pop-up will run from the 6th of March to the 12th of April.

 

© 2020 CIRRUS DINING
Website built at The Building Block. Photography by Jun Chen.