Phone: (03) 9536 1122
Cuisine: Modern Australian, French, European
I've started trawling through my photos from restaurants for which I still have reviews outstanding. Don't ask how many there are.
My first and only experience at Circa was actually dinner at my first professional conference last year. So the meal was served function-style, and no doubt a real a la carte experience would be much much better. It's also been a while since I was there, so some of the details are a little hazy,
Entrée is either a Thai Wagyu beef salad or a salmon gravalax, served alternatively.
|Thai style Wagyu beef salad, toasted rice|
I'm served the beef, which consists of thinly sliced grilled Wagyu, doused in a zingy Thai dressing and topped with crunchy bits of toasted rice.
|sugar cured salmon gravalax, warm dill pancakes and finger lime dressing|
For main course, it's a choice between slow cooked lamb or harpuka. A bit of a sucker for slow cooked meats, I order the lamb.
|slow cooked lamb crusted in tomato, caramelized onion and red peppers|
|harpuka, crushed kipfler potato with green olives, oven dried tomato, basil and artichoke|
|nougat praline semi freddo, strawberries, warm doughnuts|
I didn't grow up a sweet tooth, but I've developed a real appreciation of desserts over the years. In particular, desserts that don't feature chocolate. Don't get me wrong, among the best desserts I've tasted are a chocolate pudding and a chocolate pudding, but I have a huge respect for any restaurant that can make a star dessert without chocolate.
The semi freddo was light and airy and topped with a fresh strawberry sorbet. The praline was crunchy and very much toffee goodness. The doughnut was nothing special, and did kind of confuse the dish a little.
|chocolate pave with coconut ice-cream|
The other dessert was the talk of the night. Chocolate, of course.
Overall Impression: 8/10