Head Chef Rhys Blackley (formerly Circa’s sous-chef) delivers an imaginative group of seasonal dishes at Circa. He makes food fun, replacing culinary seriousness with delightfully surprising flavour and texture medleys. Sleek elegance is the first thing patrons notice when they enter Circa. Once seated in the dining room, patrons enjoy a serene view of the St Kilda treetops through large windows. French doors lead on to the balcony for al fresco dining.
Whether you choose the degustation or à la carte menu, you will be blown away by the inventiveness of the dishes. Salted snapper beignet is a delicious bite of fish wrapped in tapioca flour batter and delicately fried until crisp. The fritter is taken to the next level by the accompanying onion mayonnaise and dill. Macedon Ranges duck with pistachio and pear boasts a remarkable combination of flavours. Tender medium–rare duck meat is beautifully complemented by spicy kimchi, silky pear puree and a dab of pesto.
PSST! Make a night of it! Stay in one of the 40 charming rooms at The Prince, the hotel in which Circa is situated.