Dining at Circa, the Prince
Circa’s Head chef Jake Nicolson’s innovative menus reflect refined French and slow-food techniques, often with a salute to Asia, the Middle East or the Mediterranean. A passion for the best of the season’s bounty, including rare breeds and artisanal produce, along with organic and heirloom herbs and vegetables from Circa’s kitchen garden, brings a purity of flavour to the table.
Nicolson has a keen interest in sourcing unique and interesting produce that’s not so readily available. This gives him the flexibility to vary menus on a day-to-day basis and feature what’s freshly harvested.
But it’s even more than seasonal. It’s what’s best, freshest and good tasting now, today, this week. We are fortunate to be able to vary the menus to include what’s harvested from the garden and what’s best on the day from our suppliers. It’s every chef’s dream.
