Cirrus, Sydney, NSW
With its wide windows facing the water, Barangaroo’s Cirrus is firmly a seafood-led restaurant. Co-owner and sommelier Nick Hildebrandt has decades of steering the cellars of eateries and knows how to craft a list to a cuisine. There’s a focus on whites – global rieslings, Hunter semillons, chablis – but reds aren’t forgotten: burgundies and aged bordeaux play well with the menu’s nods to red meat. “What sets this list apart is its confidence, curation and comprehensive nature,” says judge Toni Paterson.
Image credit: Kitti Gould