Cruise Bar, located in Sydney’s Circular Quay has reopened after a 12 month hiatus with new menus and an interior transformation across its three levels.
The three levels represent a complete departure from the venue’s previous offering. The casual wharf side garden bar on the ground floor features hanging plants, a bar draped in mooring ropes and a 12m living moss wall.
On the first floor, the oriental-style dining and drinking den named the Junk Lounge features murals by world famous urban artist Fin DAC. The Junk Lounge also features a copper-topped bar, glass buoys filled with Siamese fighting fish which are suspended above diners, and pendant lights fashioned from fish traps scattered through the lounge area.
The top level function area, now known as The Deck, is almost double the size it was previously, and has been designed to cater for numerous functions including product launches, corporate events and weddings.
Chef Richard Slarp (ex Est and Sake Restaurant & Bar) has designed menus using locally-sourced ingredients that will change seasonally. The ground floor menu covers everything from charcuterie to seafood, highlights being prawn tagines, sliced sirloin, bone marrow and baby snapper fillets, while the Junk Lounge offers Asian street food served tapas style.
The drinks menu features specially designed cocktail carafes, local beer and wine.
“Our new team brings the perfect mix of creativity and operational expertise, to ensure an unforgettable experience for our guests,” says Christopher Cheung owner of Cruise Bar. “We've been collaborating on this for close to 12 months now and I’m so excited for Sydney and the world to see what we've created.”