AUTUMN MENU
12
housemade ricotta & figs
with honeycomb, crushed walnuts and caramelised fig vinegar on sourdough toast (v, gf)
12
16
coconut agave nectar & granola
saffron poached pear, fresh seasonal fruits, coconut yoghurt, rose petals, macadamia and crushed pistachios (vg)
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, gf)
18
18
herbed avocado smash
roasted cauliflower and chickpea pesto, pomegranate and sprout salad on sourdough toast (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
with a poached rhubarb & new season apple salad, diplomat cream, sweet dukkah and beetroot & apple puree (v)
18
15
season’s garden salad
kale, cabbage, spring onions, radish, cucumber, zucchini, fennel, green beans and snow peas with lemon olive oil dressing (vg, gf, df)
15
18
vegan bowl
roasted pumpkin, broccolini, eggplant, beetroot and chickpea miso puree with tahini dressing and pomegranate dukkah (vg, gf, df),
18
20
house made fettucine pasta
with sautéed mushrooms, heirloom pumpkin, yellow squash, preserved lemon, capers, shallot, warrigal greens and pecorino (v)
20
16
chickpea and red lentil falafel
roasted pumpkin and tahini hommus, pomegranate, pickled onion and herb salad (vg)
16
23
pan fried cone bay saltwater barramundi
roasted fennel & carrot salad, warrigal greens, onion soubise, zucchini and pinenuts (gf)
23
18
hot smoked chicken salad
with cucumber, tomato, purple potatoes, fresh herbs, sprouts and a lemon lime tamarind dressing (gf)
18
sides w meal (egg +3, avo smash +7, smoked ocean trout +8, sujuk +6, garlic labneh +5, autumn greens +7, smoked chicken +7)
SEASONAL COFFEE OFFERINGS
10
flight
circa coffee rotation of filter, espresso & white
10
4
black
la linda, bolivia (caturra, natural)
4
5
black over ice
la linda, bolivia (caturra, natural)
5
4
white
three ropes blend: colombia/ethiopia/guatemala
4
4
hot batch brew
marawaka, png (arusha, washed)
4
4
hot batch brew
kaguyu aa, kenya (sl28, sl34, fully washed)
4
5
cold brew
la llama, bolivia (yellow caturra, washed)
5
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
pear & passionfruit
7.5
7.5
cold press juice
seasonal offering
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 / oatly milk (+1)