This seafood-focused restaurant is always popular – now it’s giving you access to members-only tables.

 

No one does seafood quite like Cirrus. Just like at the team’s other restaurants – Bentley, Yellow, and Monopole – innovation is at the heart of every dish. And it isn’t limited to just one cuisine: there’s a broad mix of flavours across the entire menu.

 

The space itself is bright and sun-lit, decorated with a 1950s speedboat that hangs from the ceiling and a series of timber poles like a forest of wind chimes. And it has spectacular waterfront views, from Darling Harbour to Pyrmont and Goat Island.

 

Let the chefs curate the best dishes for you with Cirrus’s exceptional tasting menu or go for à la carte picks. No matter what you choose, don’t go past the extravagant seafood platter, a two-storey bazaar overflowing with Ora King salmon, prawns, trevally, Cloudy Bay vongole and scampi.

 

For drinks, expect a white-leaning wine list with a selection of lighter reds. 

 

Our top picks from the menu are the hand-harvested Yarra Valley trout roe with condiments; the butter-poached Flinders Island squid served with heirloom tomato, Geraldton wax and fermented chilli; and the show-stopping whole Southern Rock lobster cooked live over charcoal with lemon and herb butter. For a touch of nostalgia, have a side of chips with chicken salt. 

 

Every day of the week, Cirrus is giving us access to tables that have been made available for the first time through Broadsheet Access. 

 

Get a table for two, any day at 12pm or 6pm.

 

You can book 30 days in advance (and a minimum of two days prior) of your desired booking date.

 

Check out our other tables at The Bentley Group’s Yellow, Monopole and Bentley.