REVIEW
The heritage building is key to Circa's charm, and its tiny lounge is the place to sit and have dessert as you contemplate history - apple pie ice-cream with granola-style toffee crumb, say, with a Hunter Valley sticky to draw out the apple flavour. The food at Circa is diligently sourced from its kitchen garden, beehives and chicken coop, with a focus on greater Hunter Valley produce. This is showcased in entrées of local rabbit terrine, served warm with honey-glazed carrots, and crisp-skinned quail with smoked beetroot, goat's cheese and a lovely spice note of garam marsala. Beef tenderloin with cauliflower purée and king brown mushrooms has big flavour (good with a glass of Hunter shiraz) and the lamb rack comes pink, with pea purée, smoked yoghurt and kipfler-asparagus hash. The room is vast and countrified, and, come the weekend, the surrounding gardens become the site for wedding parties. A pretty picture.
Phone:
(02) 4998 4998
(02) 4998 4998
Website:
http://www.circa1876.com
http://www.circa1876.com
Bookings:
Bookings essential
Bookings essential
Features:
- Licensed
- Bar
- Vegetarian-friendly
- Wheelchair Access
- Outdoor dining
- Private room
- Impressive Wine List
Accepted card types:
- American Express
- Diners Club
- Eftpos
- MasterCard
- Visa
Chef(s):
Trent Barrett
Trent Barrett
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.