"Circa 1924 is a true hidden gem of Exeter."    Grow Magazine

Please advise our team on any allergens you may have.

 

S T A R T E R S

 

Organic Sourdough

brown butter emulsion, celeriac vinegar 4.5
 

Hogget Dumplings

cep dashi, thyme oil 5.95

Marinated Noccelara & Kalamata Olives  3.5

 

Porthilly Oysters:

Raw with thai emulsion, spring onion & bird’s eye chlli oil | Panko Fried with celeriac purée & kimchi | Baked with smoked bone marrow crème fraîche & puff pastry

½ dozen  12.95 | dozen  23.95

 

 

Jerusalem Artichoke Soup (V)

roasted artichoke & mushroom duxelles, sheep’s yoghurt  8.95

 

Charred Cauliflower (VG)

cumin & oat broth, cashew butter, sourdough crumb 8.95

 

Smoked Haddock Raviolo

curry pickled quail eggs, chowder sauce 9.95  

 

Hand-Dived Orkney Scallops In Dashi

kohlrabi, lime & ginger dressing, leaves 12.95

 

Peatmonster Whiskey Poached Mussels

crème fraîche, samphire oil, cuttlefish ink & kombu sourdough 9.95

 

Black Garlic Venison Haunch

squash foam, cacao nib, smoked squash 10.95

 

Pork & Pigeon Pie

turnip purée, pickled turnip, celeriac & caper remoulade 8.95

 

 

M A I N S

Kale Pasta (VG)

purple sprouting broccoli, crispy kale, salt-baked salsify, white gazpacho, seeds 16.95

 

Salt Baked Celeriac & Pendragon Terrine (V)

dawlish mushrooms, celeriac purée, cep dashi, burnt onion 18.95

 

Local Bream

anchovy croquette, celeriac & caper remoulade, brown butter emulsion 22.95

 

Line Caught Pollock Glazed In Lardo

pot-roasted red cabbage, cauliflower purée, verjus sauce 19.95

 

Ginger Glazed Duck Breast

thai broth, pak choi, squash foam, black sesame purée 22.95

 

Roasted Hogget Loin

salt-baked salsify, cavolo nero, hogget shoulder dumpling,

madeira vinegar, lapsang sauce 25.95

 

S I D E S

 

Triple Cooked Chips (3.5)

Pink Fir Potatoes onion ash, white onion purée (4)

Purple Sprouting Broccoli black sesame (4.5)

Shillingford Green Leaves wholegrain mustard vinaigrette (2.5)

Roasted Celeriac Cheese (4.5)

Shillingford Kale hazelnuts, black garlic butter (4)

Cornish Gouda Caesar Salad quail’s egg, house cured bacon, roasted chicken skin (4.5) | Roasted Jerusalem Artichokes chicory & turnip puree (4.5)

Dawlish Mushrooms chard, black garlic & mushroom sauce, barley (4.5)

D R Y - A G E D  N A T I V E  B E E F

Mark Gribble's of Ashburton source indigenous breeds of British cattle – Ruby Reds & South Devon’s. All cattle are slowly reared on Devon farms and are all grass fed. The meat is dry-aged on the bone minimum of 28 days to provide a superbly tender and flavoursome steak.

 

We cook all our steaks in smoking cast iron pans, baste them with foaming beef fat & clarified butter and throw fresh thyme & garlic into the mix for good measure.

 

Steaks are served with green leaves and hand-cut triple cooked chips.  

 

 

C U T S

Flat Iron 250g (18.95)

Ribeye 250g (23.95) | Ribeye 400g (32.95)

Sirloin 250g (23.95) | Sirloin 400g (32.95)

Fillet 180g (28.95)

T-Bone 500g (32.95)

S H A R I N G

 

Chateaubriand (550g)  (61.95)

Porterhouse (900g)  (59.95)

 

+ Add Sauces & Butters (2.4)

Bearnaise | Wild Mushroom & Black Garlic Cream Sauce |  

Garlic Butter | Black Garlic Mayo | Peppercorn | Blue Bay Emulsion

 

+ Add The Works (9.95)

two sauces, two sides

 

+ Add Surf (4.5)  

2 Oysters (fried, baked or raw)

D E S S E R T S

Chocolate Ganache & Cacao Brittle

salted caramel, pistachio, thyme infused chantilly cream 8.95

 

Stewed Rhubarb

star anise custard foam, matcha & green tea shortbread 7.95

 

Buttermilk Pannacotta

sweet pickled pear, hazelnuts, golden raisins 7.95

 

Sticky Toffee Apple Cake

somerset cider brandy butterscotch, clotted cream 7.95

 

Petit Fours 5.95

 

Liquid Dessert

Teelings Irish Whiskey, Cotswolds Cream Liqueur, Frangelico,

Mozart Dark Chocolate Liqueur, Chocolate Bitters, Maldon Sea Salt 9.95

 

 

HOMEMADE ICE CREAM & SORBET (2.5 PER SCOOP)

 

ICE-CREAMS: LICORICE | MALT | CHOCOLATE & HAZELNUT | ROLO | VANILLA

 

SORBETS: PEAR & GINGER | LEMON | GIN & TONIC | RHUBARB

We use fresh fruit, local cream & artisan chocolate to make our

sorbets and ice creams.

 

 

L O C A L  C H E E S E S

 

Any Individual Cheese - 4.5 | Cheese Board - 15.0

 

All of our cheeses are served with homemade sourdough crackers,

apple & pear chutney, toffee apple purée, candied walnuts and pickles.

 

Mature Cornish Gouda | Aged for 10-12 months, it has a rich,

complex flavour with a beautiful crunch.

 

Pendragon Buffalo Cheese | Pendragon buffalo cheese has a

beautiful buttery, creamy texture with a full and rounded strong,

savoury characteristic. From Glastonbury, Somerset.

 

Blue Bay | Ripened to a soft texture with enormous flavour.

From Topsham, Devon.

 

Godminster Organic Cheddar | The cheddar is made to a traditional, 90-year-old recipe and matured for up to 12 months. It has a rich depth of flavour with a smooth texture. Made with organic milk from the Godminster herd in Somerset.

Service is not added to the bill but is entirely optional.

All gratuity is distributed equally between every member of staff.

 

6 Northernhay Place, Exeter, EX4 3QJ info@circa1924.co.uk | 01392 438545

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