Dining at Circa, the Prince
Circa’s Head chef Matt Wilkinson’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.
Wilkinson continues to nurture relationships with some of the country’s finest growers, and 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. I’m fortunate to be able to vary my menus to include what’s harvested from my garden and what’s best on the day from my suppliers. It’s every chef’s dream.”
