$65 | four courses, Chef’s selection
The stamp of the season is here, and has truly made its mark on Circa’s menu. Join us for a celebration of winter’s proudest product, with a constantly changing Chef’s menu designed to delight, every Saturday and Sunday until the end of August.
TASTES LIKEArtichokes w. nettle, buttermilk + truffle vinaigrette Murray Cod w. pine mushroom, pickled garlic flowers + truffled broth Sher Wagyu w. truffle mustard, chickory + burnt onion juice Quince w. licorice + salted honeycomb
(Indicative menu only)
Reservations and enquiries phone (03) 9536 1122