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Food, Travel

Epic Dinner at Cirrus Dining in Sydney

When it comes to seafood restaurants in Australia, Cirrus Dining has to be around the top of the tree. I was able to enjoy an epic dinner at this waterside restaurant at Barangaroo in Sydney with foodie friends. It was great to see Barangaroo itself teaming with life, and the excitement of VIVID Sydney a futher attraction for those venturing out in Sydney.

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A Negroni to start proceedings was more than agreeable, then it was on to imbibing a dozen Sydney Rock Oysters with Wagonga and lemon. Super fresh quality oysters only require a squeeze of lemon methinks. This was to be a luxe evening thanks to friend Rocco, and out table of four was suitably satiated with fine food and equally inspiring conversation. Friend Phil enjoyed the melt in your mouth Butter Poached Qld Squid with Geraldton Wax and Black Lime. Image above: Cirrus

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The new Winter menu impressed, and the Fried Mooloolaba Swordfish with Black Olive, Oregano and Lemon Butter was chosen by three of our table, and the feedback was that it was a resounding success. Swordfish cooked to perfection and the sauce was the perfect complement. Images above: Cirrus

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A star of the show was the Whole Live Lobster with Salted Duck Yolk, Chilli and Tarragon. This is an extraordinary dish for seafood and in particular, lobster lovers, bringing some interesting nuances and "kick" with the Salted Duck Yolk, Chilli and Taragon. I'm used to incredibly buttery lobster but this was different; large chunks of lobster cooked to perfection and easily "accessible" in the shell. But the accompaniments were of a dry nature, and it worked well.

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You can choose the size of your live lobster and this one was a hearty plump 1.2kg. Indulgence overdrive. A real showstopper with it's stunning presentation.

We also chose all three sides; the Fioretto with garlic and Oyster Sauce, the Cirrus Salad with Herbs and Mandarin Vinaigrette, and the Chips and Chicken Salt.

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We enjoyed an epic bottle of  Clonakilla Shiraz Viognier 2019 (yes why not drink red with seafood).

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Dessert also hit the high notes with Yoghurt, Macadamia, Passionfruit, and Coffee "Pavlova", as well as the indulgent Miso Caramel Sticky Date with Pear and Vanilla Ice cream. Every mouthful savoured with vintage port.

Joyous dining in Sydney. Highly recommended.