As the highly decorated duo behind some of Sydney's hippest and most forward-thinking eateries - Yellow, Bentley Restaurant + Bar and Monopole - anything chef Savage and sommelier Hildebrandt put their combined talent towards gets tastebuds tingling. And this hot new venture shows strong opening fine dining form with an environmentally friendly nod towards sustainable eating.
Joining the esteemed ranks of the Barangaroo dining precinct alongside popular Turkish diner Anason and cult Bourke Street Bakery, Cirrus is set to be added to the must-dine list. The menu is seafood focused however meat-lovers and vegetarians are catered for too - with a selection of meat options and a slew of standout vege (Savage and Hildebrandt's Yellow is Sydney's only 100% vegetarian fine diner). Keeping it on-trend and social, the menu is designed to be shared and will change up depending on availability.
The opening menu kicks off with mouth-watering delights like Moreton Bay bugs with house-made XO sauce, Northern Territory mud crab with green garlic and tarragon, Savage's take on a seafood platter (oysters, Skull Island prawns, cobia and honey bugs), traditional fish and chips, and a pimped out Caesar salad filled with grilled cos lettuce, whipped mullet roe, cured egg yolk and Ortiz anchovies. Hildebrandt has assembled a top-notch wine list to perfectly pair with the seafood-focused menu.
The restaurant is housed in the former Noma Australia space which has been transformed into a stunning contemporary dining room featuring concrete floors, steel bar with seats for 20, timber, marble and travertine tables, plus floor to ceiling windows for prime harbour viewing.
Cirrus opens today at 10/23 Barangaroo Avenue, Barangaroo Sydney