"Circa 1924 is a true hidden gem of Exeter."
Please advise our team on any allergens you may have.
Vegan menu available.
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 8.95
goat’s curd, roasted onion cream, fermented parsnip, crispy beetroot,
horseradish, star anise oil 8.95
Soused Local Mackerel
pickled apple, horseradish crème fraîche, celeriac kimchi & cranberries 9.95
Brixham Crab & Granny Smith Risotto
crab & langoustine bisque, cider braised celery, sea herbs 10.95
Hand-Dived Orkney Scallops
white onion purée, homemade madeira vinegar, house cured bacon, onion ash
5.95 each or 3 for 15
Black Garlic ‘Painted’ Venison Haunch
smoked bone marrow foam, salt-baked beets, pink peppercorn emulsion 10.95
homemade sourdough, cox apple purée, pickled granny smith,
crispy chicken skin, madeira jus 9.95
M A I N S
Wild Mushrooms Parpardelle
sherry cream, thyme oil, confit hen’s egg yolk, salt-baked celeriac,
crispy & fermented celeriac 16.95
Poached Loch Duart Salmon
smoked bone marrow foam, braised red cabbage, shallot rings,
onion shells & poppy seeds 20.95
braised leeks, smoked parmentier potatoes, sherry cream sauce, leek hay 19.95
crispy, pickled & puréed artichokes, crispy chicken skin,
madeira jus, kale 23.95
Confit Aylesbury Duck Leg
wild mushrooms, celeriac fondant, kale, roasted
onion purée & black garlic & mushroom sauce 19.95
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) |
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
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
Hanger 250g (18.95)
Ribeye 250g (23.95) | 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
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
pear & ginger sorbet, frangipane, five spice custard, almond crumble 7.95
*Chateau Belingard Reserve Monbazillac, France
Cinnamon & Nutmeg Baked Apple and Ticklemore Cheese
Madeira reduction, toffee apple purée, caramelised filo pastry 8.95
*Sauternes Gold, Chateau Filhot
Sticky Carrot ‘Cake’
carrot & somerset cider brandy butterscotch, sweet pickled carrots, licorice ice cream, goats curd icing, caramelised carrot puree 8.95
*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)
ICE-CREAMS: CHESTNUT & DULCE DE LECHE | LICORICE | MALT |
CHOCOLATE & HAZELNUT | XMAS PUDDING | VANILLA
SORBETS: PEAR & GINGER | CRANBERRY | CLEMENTINE
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.