EASY SUNDAYS @ CIRCA

Booking recommended.

Menu changes weekly, sample menu below.

T O  S T A R T

 

Organic Sourdough

brown butter emulsion, celeriac vinegar 4.5
 

Sourdough Venison ‘Empanadas’

anchovy mayo 5.95

 

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

 

Smoked Haddock Raviolo

curry pickled quail eggs, chowder sauce 9.95  

 

Peatmonster Whiskey Poached Mussels

crème fraîche, samphire oil & nori seaweed bread roll 9.95

Pork & Pigeon Pie

turnip purée, pickled turnip, celeriac & caper remoulade 8.95

 

 

R O A S T S

 

Served With All The Trimmings (all of our roasts are served with beef fat roast potatoes, bone marrow & onion gravy and plenty of lovely accompaniments) 14.95

 

Beef Topside (served pink)

Pork Belly

Ticklemore Goat's Cheese Stuffed Yorkie (v) 

 

Confit Duck Leg (17.95)  

M A I N S

 

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

Pan-Roasted Guinea Fowl

salt-baked salsify, braised chicory, lapsang smoked cream sauce 19.95

S I D E S

Triple Cooked Chips (3.5) | Pink Fir Potatoes onion ash, white onion purée (4) |  Purple Sprouting Broccoli black sesame purée (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 purée (4.5) | Dawlish Mushrooms chard, black garlic & mushroom sauce, barley (4.5)

S T E A K

 

local native-breed beef, dry aged for 28 days, sourced from the rolling green hills of Devon

 

Flat Iron 250g (18.95) | Ribeye 250g (23.95) | Ribeye 400g (32.95)* | Sirloin 250g (22.95) |

Sirloin 400g (32.95)* | Fillet 180g (28.95) | T-Bone 500g (32.95)*

 

* subject to availability

 

steaks & sharers are served with triple cooked chips

SHARING:

 

Chateaubriand (550g approx)  61.95* | Porterhouse (900g approx)  59.95*

 

+ Add ‘The Works’ (9.95) two sauces, two sides

 

+ Add Sauces & Butters (2.4) Bearnaise | Blue Bay Emulsion |  Garlic & Hazelnut Butter |

Black Garlic Mayo | Peppercorn | Wild Mushroom & Black Garlic Cream

 

+ Add Surf (4.5)   2 Oysters (fried, baked or natural)

 

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

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