SUMMER MENU
12
gluten free fruit & nut toast
with homemade vanilla ricotta, peppered strawberry, balsamic glaze and fresh basil (v, gf)
12
16
coconut agave nectar & granola
with rose petals granola with fresh and poached seasonal fruits, coconut yoghurt, macadamia nuts and crushed pistachios (vg, df)
16
18
carrot & cauliflower rice fermented fritter
with spring onion, chilli and burnt poppy seed, pumpkin tahini puree and apple, snow pea slaw (vg, df, gf)
18
18
herbed avocado smash
with 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
with cherry jus, fresh cherries & seasonal berries, white chocolate creme fraiche, hazelnuts, confit orange zest and bitter chocolate (v)
18
18
vegan bowl
harissa roasted baby carrots and beetroots, broccolini, fermented vegetables with cashew cream cheese (vg, gf, df)
18
18
spring vegetable house made fettucine pasta
tossed with cherry tomato, green garlic, fennel, baby zucchini, basil pesto, pecorinos, eggplant caviar with sourdough crumbs (v)
18
21
hot smoked ocean trout salad
pink grapefruit, shaved fennel, lemon emulsion, mustard greens, soft boiled egg with foccacia crisps (df)
21
23
pan fried cone bay saltwater barramundi
with brown rice, chilli, pine nuts, seasonal vegetables and tahini lemon dressing (gf)
23
17
hot smoked lamb sandwich
on herbed house made focaccia, garlic labneh, smoked capsicum & tomato relish with pickled 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
karie, kenya (sl 28, ruiru 11, batian, washed
)
4
4
black
bonde hanchebe, ethiopia (mixed heirloom, natural)
4
5
black over ice
bonde hanchebe, ethiopia (mixed heirloom, natural)
5
5
cold brew
las lajas, costa rica (caturra, catuai, natural)
5
4
white
three ropes blend: colombia/ethiopia/guatemala
4
6
v60
karie, kenya (sl 28, ruiru 11, batian, 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)