Circa presents
Shellfish in Spring

Launching in September: join us for a celebration of deep blue delights, with a constantly changing Chef's menu every Saturday and Sunday in Spring.

Published - 27.08.14

By The Publican

$60 | three courses, Chef's selection


North Queensland cobia w. BBQ cucumber + padron pepper

Frazer Isle crab w. Siberian caviar, crab emulsion + chervil juice

Clarence River prawns w. dill pickle, lardo + pork broth

(Indicative menu only)

Reservations and enquiries phone (03) 9536 1122

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