Curated by the discerning palate of Melbourne Pub Group Sommelier Laurent Rospars, a well travelled wine list is matched to Circa's contemporary menu.

On what to sip over the coming months, Laurent says:

“At Circa, the classics are here to stay. With white wines, you’ll see Pewsey Vale ’Contours vineyard’ Riesling on by the glass – their old vines, a dry concentrated number to compare to a quirky German Riesling with little sweetness, both work beautifully with Ashly’s menu. Reds – fleshy, fresh, spicy and pure, unadulterated by oak numbers; old school French producer Thivin Beaujolais to Young Gun Winemaker of the Year Alex Head’s ‘Head Red’ from the Barossa.

For more flesh and personality, drink Chardonnay (and put tutti frutti Sauvignon Blanc on the shelf until next summer). Our seafood dishes at Circa, are simply perfect for a lightly textured Chardonnay. Freshness and linearity are key, and the best examples have just enough of these ‘little white flowers’ to evoke a springtime picnic in the park. On our list, explore Yabby Lake from Mornington Peninsula, to Vincent Dancer in Meursault, France.”