SUMMER MENU
12
housemade ricotta & figs
with honeycomb, crushed walnuts and caramelised fig vinegar on sourdough toast (v, gf)
12
16
coconut agave nectar & granola
poached pear, fresh seasonal fruits, coconut yoghurt, rose petals, macadamia and crushed pistachios (vg, gf)
16
18
corn & haloumi fritter
in a fermented rice and burnt poppy seed batter with salt zucchini salad, smokey capsicum relish and poached egg (v, df)
18
18
herbed avocado smash
poached egg, micro herbs on sourdough toast with semi dried tomato & basil pesto (v, df)
18
20
ottoman eggs
poached free range eggs with crumbed eggplant, garlic labneh, burnt chilli & sage butter served with a seeded sourdough (v)
20
21
baked eggs with sujuk
danish feta, sliced roma tomatoes, a hint of chilli and sourdough toast
21
18
housemade buttermilk brioche french toast
spiced plum jus, fresh plum & seasonal berries, creme fraiche, sweet dukkah and bitter chocolate (v)
18
15
season’s garden salad
kale, cabbage, spring onions, radish, green beans and snow peas with lemon olive oil dressing (vg, gf, df) add smoked chicken +5 or add smoked ocean trout +7
15
18
vegan bowl
roasted eggplant, baby zucchini and pumpkin salad with lemon zest emulsion, dukkah and cashew nut harrissa butter (vg, gf, df)
18
18
house made fettucine pasta
tossed with cherry tomatoes, green garlic, fennel, baby zucchini, basil pesto, grated pecorino, eggplant caviar & sourdough crumbs (v) add smoked chicken +5
18
18
zaatar, chilli and pomegranate marinated tofu salad
roasted cauliflower, brown rice, lentils, green beans, pepitas, currants and charred corn puree (vg, gf)
18
23
pan fried cone bay saltwater barramundi
classical ratatouille of aubergine, zucchini, bell pepper and olives on tomato and green capsicum piperade (gf)
23
18
confit duck & green peppercorn terrine
gherkin, aged maffra cheddar, relish, stone fruit, cos lettuce & house made focaccia
18
sides w meal (egg +3, avo smash +7, smoked ocean trout +8, sujuk +6, garlic labneh +5, summer greens +7, smoked chicken +7)
SEASONAL COFFEE OFFERINGS
10
barista flight
circa coffee rotation of filter, espresso & white
10
4
black
nkara, rwanda (red bourbon, fully washed)
4
5
black over ice
nkara, rwanda (red bourbon, fully washed)
5
4
white
three ropes blend: colombia/ethiopia/guatemala
4
4
hot batch brew
momora, ethiopia (bourbon, natural)
4
5
cold brew
momora, ethiopia (bourbon, natural)
5
6
v60
momora, ethiopia (bourbon, natural)
6
4.5
decaf
la serrania, huila, columbia (washed caturra)
4.5
SEASONAL TEA OFFERINGS
5
bai mu dan
high grade white peony | unding, fujian, china
5
5
jasmine pearl
green | heng county, guanxi, china
5
5
oolong
orange osmanthus blend | anxi, southern fujian, china
5
6
black
mt. wuyi pure black tea | mt. wuyi, nth. fujian, china
6
5
good morning
high grade black tea | assam, yunnan
5
5
chrysanthemum
herbal tisane | wuyuan, jiangxi, china
5
5
osmanthus
herbal tisane | canton, china
5
5
digestif
peppermint, chamomile, lemongrass
5
8
peur limited ed.
mandarin puer aged 5yrs | xinhui, china
8
SEASONAL BEVERAGES
7.5
green tea spider
cloud and mist green tea with green apple sorbet and mint
7.5
7.5
iced tea
egyptian rosehip and hibiscus
7.5
7.5
kombucha
turmeric & ginger
7.5
7.5
kombucha
supergreens (alfalfa/chlorella/eucalyptus)
7.5
5.5
sparkling shrub
sparkling rhubarb shrub
5.5
7.5
soda
strawberry & pineapple
7.5
7.5
cold press juice
seasonal offering
7.5
7.5
iced chai
circa’s own roasted grounded spiced sticky chai recipe served over ice with cold pressed macadamia & almond milk
7.5
6
iced chocolate
african red chocolate over ice
6
7.5
affogato
coconut & kaffir lime sorbet soaked in cold brew
7.5
6
sticky chai
circa’s own roasted grounded spiced sticky chai recipe (recommended with soy or macadamia milk)
6
6
hot chocolate
circa's own handcrafted chocolate
6
add soy milk (+0.5) or macadamia milk (+1)