Fresh, sustainably-caught seafood in Sydney’s newest dining precinct, Barangaroo.
Award-winning restauranteurs Chef Brent Savage and Sommelier Nick Hildebrandt, were thrilled when they were invited to be part of Sydney’s newest urban cultural and business precinct at Barangaroo South. The Baranagroo development is a major renewal of the former shipping wharves along the western edge of Sydney Harbour, and Sydney’s best have been invited to be part of this exciting new area.
Brent’s menu at Cirrus reflects the location, and is created from the finest seasonal produce from local growers and sustainably-caught seafood. Non-seafood eaters are catered for also, as well as vegetarians. Nick’s wine list always pairs superbly with Brent’s food, you’ll find more than 500 wines from around the world on the list from the cutting-edge to the classic.
“Cirrus is a restaurant that celebrates Sydney and seafood in equal measures. We asked, we got.” Terry Durack
With a reputation already forged by their Sydney restaurants Bentley Restaurant + Bar, Monopole and Yellow, having a fourth restaurant on the water’s edge in this brand new area of Sydney seemed like a perfect fit for the group. Brent and Nick named the restaurant ‘Cirrus’ to complement the cloud-like apartment block ‘Anadara’ that sits above it and the beautiful big-sky vista you can view from the dining room.
As one of the first establishments to open its doors to the public in September 2016, the Cirrus interior was designed by Pascale Gomes-McNabb and Terroir Architects. The design plays on the harbourside location and nautical heritage, and appears to seamlessly blend in with the curvaceous nature of the headland as if it were part of the landscape.