SUMMER MENU
12
summer fruit & berries
vanilla buttermilk ricotta, fig balsamic and crushed pistachio (v, gf)
12
16
coconut agave nectar & granola
rose petals, poached & fresh seasonal fruits, coconut yoghurt, macadamia nuts and crushed pistachios (vg, df)
16
18
haloumi burnt poppy vegetable fermented rice fritter
salted zucchini salad, charred corn, tahini and chilli mash (gf)
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 cherry tomatoes, a hint of chilli and sourdough toast
21
18
housemade buttermilk brioche french toast
cherry jus, fresh cherries & seasonal berries, white chocolate creme fraiche, hazelnuts, confit orange zest and bitter chocolate (v)
18
18
vegan bowl
roasted eggplant, baby zucchini, asparagus and pumpkin salad with zest lemon emulsion, dukkah and cashew nut harrissa butter (vg, gf, df)
18
18
summer vegetable house made fettucine pasta
tossed with cherry tomatoes, green garlic, fennel, baby zucchini, basil pesto, grated pecorino, eggplant caviar & sourdough crumbs (v)
18
21
hot smoked ocean trout salad
pickled cauliflower, fennel and zucchini with a soft boiled egg, green goddess dressing and herb and lemon bread crumbs (df)
21
23
pan fried cone bay saltwater barramundi
sweet potato, charred corn, asparagus and pea salad with a shallot and currant vinaigrette dressing (gf)
23
17
roasted chicken avocado & herb aioli sanga
with smoked capsicum relish, gherkin and cloth aged maffra cheddar
17
sides with meal (egg +3, avocado smash +7, ocean trout +8, sujuk +6, garlic labneh +5, dressed greens +7, smoked lamb +8)
SEASONAL COFFEE OFFERINGS
10
barista flight
circa coffee rotation of filter, espresso & white
10
4
hot batch brew
vunga, rwanda (bourbon, washed)
4
4
black
el cedro, el salvador (pacamara, natural)
4
5
black over ice
el cedro, el salvador (pacamara, natural)
5
5
cold brew
el cedro, el salvador (pacamara, natural)
5
4
white
three ropes blend: colombia/ethiopia/guatemala
4
6
v60
vunga, rwanda (bourbon, washed)
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
bergamot
7.5
5.5
sparkling shrub
sparkling rhubarb shrub
5.5
7.5
soda
strawberry & pineapple
7.5
7.5
cold press juice
orange juice
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)