Having undergone a major facelift by design firm Luchetti Krelle, the luxe dining and drinking destination is now back open for business, offering spectacular views across the water and of Sydney Opera House.

Head chef Han Chen leads a kitchen offering a sophisticated, modern Australian menu and a cocktail list comprising native botanicals.

Dishes include bush tomato butter mussels, pan-seared Humpty Doo barramundi with macadamia cream, and confit duck risotto with butternut squash and crispy saltbush.

The menu also includes the Grande Cruise Seafood Tower, which showcases Royal Miyagi oysters, Australian prawns, scallop ceviche and scallop mousse zucchini flowers.

On the venue’s top floor is Melba’s Rooftop, an exclusive new space named after opera singer Dame Nellie Melba that is available for private functions, conferences, weddings and ticketed special events.

“Sydney has changed a lot in the past decade, but there’s always been a place for a venue such as Cruise,” says John Harvey, general manager, Cruise Bar & Restaurant.

“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.”