Food comes first at Circa. Together, Head Chef Ashly Hicks and Melbourne Pub Group Executive Chef Stephen Burke create a visionary menu; season eating with a spirit of fun and exploration, unstructured and eclectic.
“Our menus at Circa are constantly evolving, guided by the season’s bounty and the best produce available.
Over the years we have forged strong relationships with a network of premium Victorian & Australian growers, farmers, foragers & fishermen. These suppliers drive our menus through the unique and benchmark products they procure and produce. We always cook with respect and care, whilst allowing ourselves to also have fun in the kitchen.
Chef Ashly Hicks is a strong advocate of sustainable and organic produce wherever possible, and this ethos follows through in the menu design and construction, with an emphasis on clean flavours, and allowing standout product to shine on the plate.
Some of our produce includes suckling pigs from McIvor Farms, lambs from Flinders Island Meats and Poon Boon Lamb, organic chooks and ducks from Milawa Free Range Poultry, unique full blood wagyu beef from Mayura Station and Seven's Creek, biodynamic grass fed and dry aged Charolais beef from Gamekeepers Meats, pasture fed Black Angus from OConnor in Gippsland, fantastic Sydney Rock oysters from Moonlight Flat Oysterage in Bateman's Bay, pristine Pacific oysters from Jeed's Natural oysters in Coffin bay National park, line caught sustainable iki jime seafood from Mark Eather in Tasmania and beautiful seasonal produce from Glenora Heritage Produce.”