Cirrus – Barangaroo’s new seafood temple

Long seafood lunch at Cirrus

Want a long summer lunch in the new seafood focused restaurant, on the new Barangaroo waterfront – yes please! I’m not the only person to love every iteration that has come out of the Bentley restaurant group, so of course I want to check out this one too. We’ve picked the first quiet week of the new year, perfect for a long lunch with friends.

The room (and outdoors) is a lovely series of curves with a large expanse of glass to bring the sun and the view in. It’s a windy day today so we are glad to have an inside seat. Service is slickly professional while also being charmingly friendly. We tell our waitress that we are here for a long lunch, if they can spread the dishes out slowly for us. She tells us to take as much time as we like, service doesn’t finish till 5pm. As it turns out, 5pm is indeed when we will finally roll out.

Cocktails are a good starting place. Mine is a Veneto Spritz, a heady mix of nonino, gentian, bentley vermouth, and fizz. Artisanal bread rolls arrive, but what really gets our attention is the gluten free cracker substitute for one of our party – so crunchy and tasty we have to steal some from her. Our chenin blanc is on it’s way.

Gluten free substitute is better than the bread
Gluten free substitute is better than the bread

The five course lunch

Kingfish arrives is a blaze of yuzu, daikon and black bean unami. Even more so is the crunchy cos lettuce carrying the vividly strong flavours of whipped roe and cured yolk.

Moreton bay bugs are coated in, but not overwhelmed by the house made XO sauce creating a luxurious dish. We’re now enjoying a bottle of tasty albarino. A perfect fillet of salmon is given a malt glaze and served with kabu turnips + pil pil, combining well with the wine, and the side dish of beans. We aren’t planning to go anywhere yet so we enjoy some more wine for an hour or so before we approach the dessert.

The gorgeous looking dessert of ‘Chocolate + Wattle + Macadamia + Orange Cake’ has a strong citrus acidity to offset the chocolate, helping it go down very enjoyably without heaviness. Still time for a parting cocktail, my pick is a take on the dark & stormy –  ‘Storm Clouds Approaching’ is a mix of  whiskey, ginger, basil, port wine, and fizz. We finally take pity on the wait staff and exit just after five, throughly pleased with our four and a half hours of indulgence.

Kingfish + Yuzu + Daikon + Black Bean @ Cirrus
great seafood – Kingfish + Yuzu + Daikon + Black Bean @ Cirrus
Cos Lettuce + Whipped Roe + Cured Yolk @ Cirrus
Cos Lettuce + Whipped Roe + Cured Yolk @ Cirrus
Moreton Bay Bugs + House made XO @ Cirrus
Moreton Bay Bugs + House made XO @ seafood focused Cirrus
Side of Beans @ Cirrus
Side of Beans @ Cirrus
Malt Glazed Salmon + Kabu Turnips + Pil Pil @ Cirrus
Amazing seafood – Malt Glazed Salmon + Kabu Turnips + Pil Pil @ Cirrus
Chocolate + Wattle + Macadamia + Orange Cake @ Cirrus
Chocolate + Wattle + Macadamia + Orange Cake @ Cirrus
Veneto Spritz ( nonino, gentian, bentley vermouth, fizz) @ Cirrus
Veneto Spritz ( nonino, gentian, bentley vermouth, fizz) @ Cirrus
Storm Clouds Approaching ( whiskey, ginger, basil, port wine, fizz) @ Cirrus
Storm Clouds Approaching ( whiskey, ginger, basil, port wine, fizz) @ Cirrus
Cirrus Wine Book
Cirrus Wine Book
Nice bathroom @ Barangaroo
Nice bathroom @ Barangaroo

Best Bits: great service, classy food

Worst Bits: wine envy looking at the bottles I can’t afford.

Where am I? 23 Barangaroo Ave, Barangaroo, NSW 2000, Australia

Vicki P Written by:

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