C!NC will reopen Cruise Bar & Restaurant in early May, following months of renovations.
Located in a prime spot in Circular Quay, with unencumbered views of Sydney Opera House, Cruise Bar has been given a makeover by award-winning design firm Luchetti Krelle, to cement its spot as one of Sydney’s most desirable waterfront venues.
C!NC managing director Chris Cheung told Australian Hotelier that the venue was in need of an evolution in line with Sydney’s evolution.
“Cruise Bar (now Cruise Bar & Restaurant) has always held a special place in Sydney’s hospitality scene, but as the city evolves, so too must its icons. The renovation was an opportunity to reimagine the space for today’s tastes—both in design and in dining,” stated Cheung.
“We wanted to create an environment that reflects contemporary Australian culture: diverse, vibrant, and relaxed. By expanding our offering to include a refined Modern Australian restaurant, we’re not just updating the look—we’re elevating the entire experience. It’s about giving guests a reason to return again and again, whether for a long lunch, a sunset cocktail, or a memorable dinner.”
The new offer centres around a modern Australian menu, a cocktail list brimming with native botanicals, and a space that blends elegance with fun.
Led by head chef Han Chen (ex-Amare, Felix), the new menu is a deep dive into Australia’s native larder, drawing inspiration from the country’s diverse landscapes. Dishes include bush tomato butter mussels, pan-seared Humpty Doo barramundi with macadamia cream, and confit duck risotto with butternut squash and crispy saltbush. For those looking to indulge, the Grande Cruise Seafood Tower showcases freshly shucked Royal Miyagi oysters, Australian prawns, scallop ceviche, and scallop mousse zucchini flowers—a celebration of premium local seafood.
The drinks list has had its own reinvention, led by Tom Bulmer (ex-Margaret, O Bar, Jane) and a team that knows its way around native flavours. The Lilly Flower brings together raspberry, lilly pilly, Casamigos tequila, and hibiscus, while the Afternoon Fashion reinvents a classic Old Fashioned with croissant-washed whisky and toasted wattleseed. Other highlights include the Berry in Sight, a bold blend of mulberry, bush apple, blended whisky, and desert lime shrub, and the Different Aspect, balancing lemon aspen, peach sorbet, and Tanqueray Sevilla gin.
Taking over the top floor is Melba’s Rooftop, an exclusive new space named for Dame Nellie Melba—opera royalty, and the namesake of a storied Australian cargo ship. With panoramic harbour views, Melba’s will be open for private functions, weddings, conferences and ticketed special events.
“Sydney has changed a lot in the past decade, but there’s always been a place for a venue like Cruise,” stated general manager John Harvey.
“It’s got history, it’s got views that stop you in your tracks, and now it’s got an elevated experience to match.
“We’ve carefully curated an offering that reflects Sydney’s evolving food and drink culture. From the menu to the design, every detail has been considered to create an experience that feels fresh, exciting, and uniquely Cruise. This isn’t just a comeback—it’s a statement, and we can’t wait to welcome Sydney back.”
Cheung sees the reinvention of Cruise Bar & Restaurant as being in line with the resurgence of Sydney nightlife, and envisions a new place for the venue within the city’s hospitality scene.
“We’re already seeing signs of revival. As people return to the city for work and leisure, there’s a growing appetite for quality experiences in prime waterfront locations (it’s quintessential Sydney!),”explained Cheung.
“Cruise Bar & Restaurant is perfectly positioned to be part of that resurgence. We envision it as a bridge between day and night, offering a seamless transition from laid-back daytime dining to vibrant evening energy. With live music, curated cocktails, and stunning harbour views, Cruise Bar and Restaurant will be a cornerstone of the revitalised Circular Quay nightlife scene.”