October 2018. Tony Schifilliti, Cirrus Dining, Barangaroo, Sydney.
CIRRUS DINING HEAD CHEF TONY SCHIFILLITI
Tony Schifilliti is the 'Petite Bouche Chef of The Month' for October and the Head Chef at Cirrus Dining in Barangaroo. Tony started his hospitality career as a kitchen hand in his early days and is now an integral part of Brent Savage and Nick Hilderbrandt's “Bentley Group".
Tony has a promising career ahead of him and is always pushing his culinary boundaries so Cirrus Dining stays at the top of the restaurant scene in Sydney.
Congratulations on your award as the 'Petite Bouche Chef of The Month for October 2018'
ALFONSINO, PETITE BOUCHE JAPANESE TURNIP, FERMENTED APPLE, JUNIPER OIL.
DE BONED JOHN DORY, PICKLED GARLIC, MUNTRIES, PETITE BOUCHE GARLIC KALE.
From the multi award-winning team behind Bentley Restaurant + Bar, Monopole and Yellow, Chef Brent Savage and Sommelier Nick Hildebrandt bring you Cirrus, a seafood restaurant located on the water’s edge at Sydney’s newest precinct, Barangaroo.
With stunning views across the northern end of Darling Harbour to Pyrmont and Goat Island, Cirrus has indoor and outdoor seating and is open for lunch and dinner 7 days a week.
Tony and Brent’s menu at Cirrus reflects the location, and is created from the finest seasonal produce from local growers and sustainably-caught seafood. Non-seafood eaters are catered for also, as well as vegetarians. Nick’s wine list always pairs superbly with Brent’s food, you’ll find more than 500 wines from around the world on the list from the cutting-edge to the classic.
OCEAN TROUT, SMOKED BEETROOT, RASPBERRY, PETITE BOUCHE BI COLOUR SHISO.
PETITE BOUCHE CARROT, LIQUORICE, FROZEN YOGHURT, WOOD SORREL.