23 Barangaroo Ave, Barangaroo, 9220 0111, cirrusdining. com. au Shimmering at the end of Barangaroo wharf, Cirrus is a landmark dining destination, with a clever menu underpinned by seafood that is a testament to Brent Savage’s expertise.
A sheet of pearlescent raw scampi is served dotted with native beads of finger lime and wafers of salted radish. It’s bold without being bolshie, ingredients carefully selected to complement each other. A mosaic-style terrine of latchet (a fish a bit like cod) and potato is ribboned with nori sheets, a luscious seaweed mustard alongside, with a vinegary daikon pickle to cut through.
WA marron is silky, bathed in mellifluous sea-urchin butter. Drizzled with mandarin oil, it’s classy and perfectly cooked. Ocean trout rillettes sit on a bed of barely smoked beetroot dusted in pepperberry and beetroot powder. The dish proves there’s a reason for classic flavour pairings.
Restaurant manager Abi Mullen is quick to offer interesting, refreshing wine pairings, moving from bright, energetic rieslings to richer Sicilian orange wines. They’re great drinking drops that stand up to, but don’t overpower, the food.
The signature roasted tiger prawns deliver a flavour punch, drenched in fermented chilli and sweet Thai basil. When you’ve finished picking your way through the smaller plates, seafood continues to stand out in the main courses, like a whole flounder barbecued until just opaque, the meat satisfyingly dripping in smoky mussel butter.
The finale is a triumphant layered chocolate cake filled with tonka bean cream and finished with chewy caramel. Sometimes you just have to put the spoon down, but with an experience this flawless, it’s no mean feat. Chefs Brent Savage & Anthony Schif illiti Price $$$
Open Lunch & dinner daily