Menu: David Moyle (Franklin, Hobart) at Circa

The menu and wines for David's guest chef dinner with Ashly Hicks at Circa.

Published - 15.06.15

By The Publican

Sea urchin w. salted turnip
Raw striped trumpeter w. roasted carrot & seaweed
Fairbank Methode Ancestrale Sparkling Rose 2014 Bendigo

2nd Course
Nettle & smoked bone marrow rice
Ochota Barrels “I am the Owl” Syrah 2014 Adelaide Hills

3rd Course
Jerusalem artichoke w. wood grilled duck
Shobbrook Wines ‘Romanee Tuff’ Syrah 2014 Barossa Valley

4th Course
Toasted broccoli leaf w. tongola goats cheese
Sutton Granges Viognier 2011 Bendigo

5th Course
Roasted quince w. malt & fresh cream
Maidenii Classic Vermouth Central Victoria

$145 | 5-courses w. wines by Ochota Barrels, Shobbrook, Sutton Grange and Maidenii
Circa, The Prince
Thursday 25th June, 7pm

Bookings essential:
or (03) 9536 1122.

Image source:

Menu can be subject to change.

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