Check out our A La Carte Menu below.

#notjustasteakhouse

 

 

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

Grow Magazine

Please advise our team on any allergens you may have.

Vegan, gluten free and dairy free menus available.

 

We hope you love our menu as much as we do.

 

S T A R T E R S

 

Homemade Organic Sourdough

homemade celeriac & apple butter & crispy celeriac 4.25

 

Marinated Noccelara & Kalamata Olives  3.5

 

Sourdough Venison ‘Empanadas’

anchovy mayo 5.95

 

Porthilly Oysters: Raw with pickles, celery granita & loveage oil |

Panko Fried with black garlic mayo & fermented kohlrabi | Grilled with miso butter

½ dozen  12.95 | dozen  23.95

 

Jerusalem Artichoke Soup

crispy & pickled artichoke, hazelnuts, lemon-thyme oil 7.95

 

Salt-Baked Beets

sheep‘s yoghurt, homemade port vinegar, beetroot sourdough crumb,

red cabbage, cold-pressed rapeseed oil 8.95

 

Soused Local Mackerel

kohlrabi kimchi, wasabi crème fraîche, pickled cucumber & cranberries  9.95

 

Ale Poached Fowey Mussels & Enderby’s Smoked Haddock

house cured bacon, cornish gouda potato foam,

wholegrain mustard emulsion, quail's eggs 9.95

 

Hand-Dived Orkney Scallops

white onion purée, homemade madeira vinegar, house cured bacon, onion ash

5.95 each or 3 for 15

 

Horseradish Cured Shin Of Beef

crispy king oyster mushrooms, pickled mustard seeds, bone marrow crumb,

black garlic & mushroom cream sauce 9.95

 

Creedy Carver Confit Chicken Wings

salt-baked celeriac remoulade, pickled apple,

toffee apple purée, crispy chicken skin 8.95

 

 

M A I N S

 

Wild Mushrooms & Lemon Thyme Braised Pearl Barley

sea herbs, white onion purée, kombu butter sauce, kale 16.95

 

Charred Loch Duart Salmon

cornish gouda potato purée, white onion purée, onion shells,

red cabbage & dill emulsion 20.95

 

Pan-Roasted Hake

pink fir potatoes, kale, chicken skin, kombu butter sauce 19.95

 

Pigeon

salt-baked beetroots, squash purée, crispy kale,

goat's curd, smoked beet sauce 23.95

 

Exmoor Venison Haunch

black garlic, wild mushrooms, celeriac remoulade,

wholegrain mustard emulsion & cranberries, wild mushroom foam 22.95

 

 

S I D E S

 

Triple Cooked Chips (3.5)  | Pink Fir Potatoes onion ash, white onion purée (4)

Charred Hispi Cabbage lemon & thyme emulsion, cornish gouda & hazelnuts (4.5) |

Roasted Squash squash purée, seeds & sheep’s yoghurt (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, crispy chicken skin (4.5)

Baby Shitake Mushrooms black garlic cream sauce, salt-baked celeriac & pearl barley (4.5)

D R Y - A G E D  N A T I V E  B E E F

Heal Farm of South Molton source indigenous breeds of British cattle like Red Devons, Angus, Dexters, Herefords and Galloways for us.

 

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 our hand-cut triple cooked chips.  

 

 

C U T S

Hanger 250g (17.95)

Ribeye 250g (21.95) | Bone In Ribeye 500g (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 approx)  (61.95)

Porterhouse (900g approx)  (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 & Turf (4.5)  

2 Oysters (fried, grilled or raw)

D E S S E R T S

Chocolate Ganache

roasted hazelnuts & praline, chocolate puff pastry, salted caramel,

malt ice-cream 7.95

*Domaine de la Rectorie Banyuls Cuvée Parcé Frères Buttermilk

 

Madeira Poached Pear

five spice custard, almonds, oats, pear & ginger sorbet 7.95

*Chateau Belingard Reserve Monbazillac, France

 

Sharpham Ticklemore Goat's Cheese & Apple

roasted crab apples, Madeira reduction, toffee apple puree, rough

puff pastry, pickled apple, hazelnuts 7.95

*Sauternes Gold, Chateau Filhot

 

Sticky Carrot ‘Cake’

carrot & somerset cider brandy butterscotch, sweet pickled carrots, licorice ice cream, goats curd icing, caramelised carrot puree 7.95

*Colosia Muy Dolce, Pedro Ximénez

 

 

Life Is Like A Box Of...petit fours 4.5

*Perfect with a Crankhouse espresso

 

*Drink pairing suggestion

 

HOMEMADE ICE CREAM & SORBET (2.5 PER SCOOP)

 

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 - 4.0 | Cheese Board - 10.0

 

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.

 

Sharpham's Ticklemore | Ticklemore goat’s cheese is light and delicate with a subtle taste. From the Sharpham Vineyard in South Devon.

 

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

 

Godminster Organic | 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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