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.
Stephen Burke: 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 and Australian growers, farmers, foragers and 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.
