With the culinary direction of chef Brent Savage combined with the curation of wines from sommelier Nick Hildebrandt, Cirrus in Barangaroo is the product of some of the industry's most experienced heavyweights. Exploring the use of native ingredients married with fresh seafood, there is an appreciation of ingredients that are presented elegantly and with finesse. The interior is warm, contemporary and slightly left of centre with the inclusion of a vintage speedboat hanging casually from the ceiling. A celebration of seafood and an impressive list of award-winning wines, this is where one can truly get a taste of Sydney.
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