When Cirrus Dining opened its doors in Barangaroo in 2016, it joined a family of successful restaurants, including Bentley, Monopole and Yellow, opened by Chef Brent Savage and Sommelier Nick Hildebrandt. It is located in the award-winning "Anadara" complex by the water and is named for the cloud-like design of the building's exterior.
Floor to ceiling windows allow natural light to stream in and the interior is decorated with wooden elements and in case you missed the nautical theme, a boat decorating the ceiling will serve as a not-so-subtle reminder.
I had dinner here the other week on a Sunday as part of a long-anticipated girl's catch up. When we arrived for our 6:45pm booking, we were greeted by hip-looking waitstaff and led to a table by the window, which suited us nicely as we could look out onto the water, which was only a few short metres away. The place wasn't packed but were a few diners there already, which gave us a chance to have a stickybeak at the fare on offer.
The first hint that this place is co-owned by a sommelier may have been the bottles lining the walls. In which case, the second hint would be the wine list - the book we were provided was extensive.
Being clueless when it comes to ordering drinks - I went with the easy option of copying one of my dining companions. I ended up with a yuzu flavoured cocktail which was light and appealed to my inner sweet tooth.
Another dining companion wanted to know what the "orange" wine was, and our waiter graciously summoned the sommelier on duty. The sommelier in question described the orange wine to be "cloudy and funky" which I felt did not recommend the drink particularly well. My friend ordered it nonetheless and seemed to enjoy it.
Cirrus is a seafood restaurant by the water - a fact that might have been conveniently forgotten by the organiser of our gathering, as one of our group members did not eat seafood. This meant that the $110pp tasting menu consisting of 4/6 seafood dishes (excluding dessert) was not an option.
The a la carte menu was designed to share, which was fine for those of us who wanted to try everything. A quick look on Instagram (as is the way of millennial dining) showed us that all the food looked delicious and pretty and did not help in the least with decision making. My non-seafood eating friend was somewhat limited to the chips and steak (I tried a bit and it was actually pretty well cooked to her medium-rare order and well seasoned). The rest of us ended up ordering a few starters and mains between us.