Cirrus is Sydney’s finest waterfront seafood restaurant. Opening in September 2016, it was one of the first restaurants established at the Barangaroo South development, a major renewal of the former shipping wharves along the western edge of Sydney Harbour.

With a reputation already forged by their Sydney restaurants Bentley Restaurant + Bar, Monopole and Yellow, having a fourth venue on the water’s edge at Barangaroo was a perfect fit for award-winning restaurateurs Brent Savage and Nick Hildebrandt.

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. The 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.

ABOUT OUR WINE

Cirrus co-owner Nick Hildebrandt is Australia’s most awarded sommelier. His wine lists from restaurants Bentley Restaurant + Bar, Monopole and Yellow have influenced the way Sydney diners have complemented their meals for years, and help set a benchmark for quality in the city. This same influence is extended to Cirrus, where Nick has designed a list featuring more than 500 wines from around the world, many rare and unavailable elsewhere.

The list has been designed to accompany Brent’s menu, with a particular focus on wines that enrich seafood. Think Champagne, Sauvignon, Semillon, Chenin Blanc and Chardonnay, especially Chablis.

More than 30 wines are available by the glass or carafe, perfect if you want to try a few different styles or if you’re just stopping by for a quick bite on a Sunday afternoon as you explore the Barangaroo headland.