Saigon Sally – Out of this World Vietnamese

panda 4.5 rating

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Menu:
Menu at Saigon Sally

E was sadly bidding Melbourne adieu and we organized a dinner at Saigon Sally. Saigon Sally is the proud bigger sister of Hanoi Hannah – both located in the Prahran area. Hannoi Hannah is more of a Vietnamese hawker style eatery – a place where you can grab a quick bite to eat, whereas Saigon Sally has a great selection of Vietnamese favourites as well as a variety of wines, cocktails, mocktails and offers a great dining experience. Another plus point is that they take bookings!

Saigon Sally is opened by Simon Blacher, Paul Nguyen, Nick Coulter and Will Newton, together with Adrian Li (ex Donovan) as Head Chef and Tom Stonnill (ex Transit Bar) as Bartender.

From the moment you step into Saigon Sally – you need a minute to take it all in – there is loads of colour and atmosphere present. There is grand bar that is central to the entire venue – wooden and back lit and finished with colourful offerings on top (be it flowers, straws, cups or their colourful menus). What grabs your eye next is the lavish mural artwork of an Asian woman smoking by Michelle Lee, with the smoke from her cigarette swirling onto the concrete ceilings. The back wall is complete with various pictures of Vietnamese ladies in an array of poses. As you walk in to the left is a real life rickshaw filled with various paraphernalia, adding to the funky vibe and feel. What has been done with the space is fantastic and you feel as if you have been transported to another part of the world where you want to spend hours in.

There are a number of seating options available – a large communal table located under the stairs, banquet seating located one at the front of the venue and the second being at the back of the venue, as well as seating around the bar and there are a few tables for 2 located along the mural wall. Tables are wooden with a dash of colour thanks to Saigon Sally’s colourful menu that sits on top. Plates and cutlery – which includes chopsticks of course – is already set out as well. There was 6 of us on this night and we were seated in the back banquet – which suited the size of our group well as we could all comfortably talk and see each other.

We started off by ordering a mix of cocktails and mocktails. I ordered a mocktail which had lychee and passionfruit flavours finished with a purple orchid – I loved the colour contrast between the yellow of the drink and the purple of the flower. Due to the drink being simply delicious I don’t have a picture of it. M ordered the Boom Boom Mojito (Flor de caña white rum chili, viet-mint, kaffir lime leaf, lemon­grass, lime ginger syrup & soda) which came served with a fan of apple pieces, a circular slice of lemon and mint leaves to the side. The other cocktail L ordered had the main ingredient of Pandan – hence its strong green colour which she seemed to enjoy as well.

The menu created by Adrian Li is all about the home-style food which is made for sharing. Each dish takes the traditional Vietnamese dish pieces it together with modern techniques to produce a memorable tasting end product, each balancing the five elements of Vietnamese cuisine – sour, bitter, sweet, spicy and salty. The menu is split into Small, Medium, Large, Sides and Desserts. There is also a “Feed Me” option for $59 per person (minimum 2 people required) which allows you to sample the chef’s favourites. There are around 6 to 9 dishes under each category to choose from.

Even though the menu is made for sharing – we decided to get our own dishes as we were quite hungry. We did however order the Prawn Pandanus – Smoked Prawn, Kaffir Lime, Tamarind & Sesame Caramel – to share. These come out in a serving size of 4 and are wrapped in a crisp pandan leaf – which we told by the waiter that you aren’t meant to eat, but to unwrap this pandan leaf and enjoy the prawn fritter and then eat it. The prawn fritter itself was delicious – semi crunchy on the outside – light and fluffy and flavour filled on the inside with the lovely tones of kaffir lime and tamarind. The sauce that came with the dish provided a sweet element to the whole dish which exemplified the prawn flavour. A great dish.

T ordered the Vietnamese Chicken Coleslaw – Black Bean Poached Chicken, Crisp Vermicelli and Peanuts. This dish comes out with the colourful mix of the tender poached chicken, bean shoots, carrot, Asian basil, peanuts and pickles sitting atop of the crisp white vermicelli. There are a multitude of textures and flavours that intrigue your senses. The flavours of the black bean sauce together with the subtle hint of spice and sweetness from the carrots work well together.

E and I both order the Saigon Chilli Crabs – Soft Shell Crabs, Tomato, Black Bean, Lime, Chilli & Basil. I absolutely loved this dish and it has to be one of the best crab dishes I have eaten. The crab was cooked to perfection – providing a soft and delicate crunch that was filled with delightful crab on the inside. The creamy mayo sauce was another highlight – it had a mixture of saltiness, spice and freshness to it. Together with the other elements of coriander, chilli, basil and cucumber the dish worked well together, with the flavouring spot on. I would highly recommend this dish to anyone.

V ordered the Grilled Quail – Stuffed with Sticky Rice, Spring Onion, Shitake and Lup Cheung. This was a pretty looking dish with the Quail being the centre piece of the dish with Chilli, sprigs of flowers and Onions placed around it. The Qauil looked amazing in all its glazed glory – with a touch of barbequing to provide a crisp skin. The stuffing mix of rice, spring onion, mushroom and Chinese sausage worked well with the flavours of the quail.

M ordered the Grilled Ocean Trout – Tumeric, Dill, Mustard Leaf, Ginger, Jalapeno and Banh Hoi. The trout had been wrapped and cooked in a pandan leaf which enhanced the flavours of the trout. The trout itself was cooked well and remained soft and tender, topped with tumeric, cubes of ginger and jalapeno – which added extra flavour and spice. Banh Hoi which is a Vietnamese dish consisting of rice vermicelli that has been woven into intricate bundles and topped with onions was to the side of the side along with a mixed salads consisting of mustard leaves and other mixed greens.

L asked me what she should order from the menu and I picked out the Shaking Beef Rib – Pho Glazed Short Rib, Crispy Onions, Watercress and Lemon. I was interested in the name of the dish – just what did they mean by “Shaking” beef rib? Later I understood that in Vietnamese the term “luc lac” translates to the word “shaking” and it represents the tossing of the beef back and forth in the wok after it has been seared. There are various ways in which to represent the traditional Bo Luc Lac dish and Saigon Sally does a great interpretation. The beef comes out along with the huge rib bone and sits on top of the watercress, onion, cucumber and coriander salad and is topped with sesame and chilli with a wedge of lemon. The beef was tender and had punchy flavours.

Despite being quite full from each of our dishes we did opt to try out some desserts – reading the dessert list gave us enough temptation and incentive. “Happy Endings” are made at the bar and if you score a spot at the bar you can watch as pastry chef Felix Goodwin prepares desserts.

We order the Banh Bo Nut – Vietnamese Doughnut, Salted Galangal, Caramel & Toasted Coconut Sorbet. These come served a dish which is reminiscent of an off-shaped boat, with 5 doughnut balls in place served with coconut sorbet and finished with a colourful cocktail umbrella. The doughnuts themselves are melt in your mouth delicious! They are served warm, with sugar crusting on the outside providing a crisp texture which works well against the fluffy insides. The salted galangal and caramel sauce adds a sticky texture and provides some extra sweetness, with the coconut sorbet provided a cool hit with a creamy flavour. A delicious dessert!

Next up we ordered the Tira-Ma-Sally -Macaron, Vietnamese Coffee Parfait, Condensed Milk & Peanut Brittle which is the house specialty. These come out looking like your normal everyday sandwich that you would expect to see in your lunch boxes – cut into triangles – but you could not be more wrong. They are far from just normal – they are out of this world amazing! What it is – two triangles of almond Macaron “bread” that is layered with strong, vibrant coffee parfait, condensed milk and peanut brittle. I am not a huge fan of peanut butter – but there was only a slight hint of the peanut taste. The ice cream layer had hints of caramel amongst it which served as a pleasant surprise. This is a definite must try – it’s a pity they don’t give you four pieces instead of two!

From the red glow as you step inside to the colorfulness on the inside Saigon Sally is a must visit place. The food stays true to the Vietnamese basics whilst adding a modern twist which produces great tasting and looking dishes. The concepts – from the unique and interestingly named drinks menu down to the “Happy Ending” desserts is fantastic. The staff are friendly, helpful and the vibe is trendy, inviting, vibrant and fun. As you step outside, don’t forget to check out the laneway filled with colourful street art, hanging lanterns and pairs of shoes. It serves as a great backdrop for photos or just to stare at awe in.

NOTE: Saigon Sally does cater for functions – refer to their website for further information about packages.

Rating : 4.5 Pandas
Price: $$S
Menu – Refer to picture above or look at http://www.saigonsally.com.au/SaigonSally_Menu_001.pdf
Fullness: 100%
Atmosphere / Ambience: Vibrant, Funky, Fun and Welcoming. A place where you could have a lot of fun! If you are looking to host your next function there is information available on their website – http://www.saigonsally.com.au/Saigon_Sally_Function_Menu001.pdf
Standout Dish: Roasted Marron, Tarragon Butter
Service: Friendly, Helpful and Fun
Online Booking: Yes via website – http://www.saigonsally.com.au/
Restaurant Details and Location:
http://www.saigonsally.com.au/
2 Duek Street ,Windsor
Tel No: 9939 5181

Opening Hours:
Mon to Thu 6:00 pm – 11:00 pm
Fri to Sat 6:00 pm – 1:00 am
Sun 12:00 pm – 11:00 pm

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Northern Lights Bar & Eatery – Fusion Food with Fanciful Lights

panda 4 rating 
Love the Lights!

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Menu:
Northern Light Menu

We needed a place to have dinner after a full day at the Good Food and Wine show in the Fitzroy / Collingwood area, as we were heading to drinks in that area later. I referred to my trusty list of places I wanted to go and realised Northern Light Bar & Eatery worked perfectly.

Northern Light is located on Smith Street in Collingwood – in what used to be the old Gigibaba. Venue owners are Adam Liston and Glen Bagnara (ex-Chester White) together with manager Emily Pullen, and they have created a fusion Chinese and Japanese eatery that is all about shared dishes. Clearly the years Liston spent in Shanghai were utilised in the creation of the menu and the idea behind Northern Light.

From the moment you step in you feel like you are transported to another world – almost forest like (hence the name) – thanks to the plethora of dangling combination of light bulbs and lanterns. It’s beautiful. The next thing your eyes are drawn to is the marble white bar that takes up the length of the venue, finished with dark wood. There is seating all along the bar, along with lower tables at the front which has a massive white decorative mirror overlooking it. Exposed brick walls and mood lighting completes the look.

The menu designed by Liston and is split into 6 different sections – Snacks, Plates, Cooked over Binchotan, Meat, fish & Vegetables, Sides and finishes with Desserts. You can pick from the enticing dishes yourself or have the banquet menu – 5 courses for $55 and 7 courses for $75. Snack dishes include Spiced Prawn Cracker, a golden egg, Plate dishes which are slightly larger consists of an edamame dish with kimchi sauce, an interesting eel dish and air dried Blackbmore beef. Cooked over the Binchotan have a selection of skewers that come in the form of mushroom, chicken, beef or pork belly. The meat, fish & vegetable section include soba noodles, suckling pig, a smoked trout okonomiyaki and lamb ribs. There are three different sides to choose from as well three different desserts.

The drink menu includes Sapporo on tap along with other drink options include cider, wine, and a concise selection of cocktails. I ordered a mocktail of mint and pineapple and it was quite tasty.

We have a few dietary requirements and the staff are happy to help us out and let us know which dishes are Gluten-free. With that knowledge we decide to order for ourselves – there are four of us – and get a couple of dishes from each section. What I also liked was that each time a dish came out – the staff explained what the dish was and each component.

We start off with the Golden Egg, Caramel, Fried Shallot, Furikake. This came highly recommended from the staff, and after eating this dish we could see why. The dish was quite a colourful dish thanks to the blue background of the plate together with the fried shallots and furikake (nori, seasame and chilli) all adding to the colourfulness. The golden egg was perfectly soft centered – it had been poached and then flash fried to create a crackling outer shell that had been rolled in caramel. The dish was finished with the onion as well as the furikake and worked extremely well together. It was a combination of spice, salt, sugar, crunch and gooeyness – try it out for yourselves.

The Sichuan Spiced School Prawns, Curry Mayo were up next. There was a bit division here with this dish but only with regards to the Curry Mayo – half of us liked it and half of us didn’t. I was on team I LIKE THE MAYO – it was an interesting combination and I think it worked well with the flavour of the prawns. The Sichuan spiced prawns on the other hand was a clear winner – everyone loved it and we sat around discussing how we could recreate this dish at home. They were perfectly crunchy and flavoured well and you could sit there eating them all day!

The Edamame, Broccolini, Gai Lan, Kimchi Sauce was an interesting dish. I am obsessed with Broccolini at the moment, so when I saw this as one of the components I had to get it. The Edamame came already out of the pod – which was a bit disappointing – the whole fun attributed to popping them yourself was missing, however I get why it was done for this dish. The dish was fresh and tasty thanks to the kimchi sauce.

Next up was the Eel unagi, Squid Sauce, salted Grapes, Mojama. This was a really great dish! A hadn’t ever had eel before and she tried it for the first time here and quite enjoyed it. The dish was presented interestingly, with grape halves dispersed amongst the eel, which lay on top of the squid sauce and topped with mojama (salt-preserved tuna). The eel was smooth and had a smoky flavour which worked well when coupled with the sweetness of the grapes and the saltiness of the mojama. A dish well worth ordering.

The Air dried Blackmore beef, wasabi, yolk, fried potato was another interestingly plated up dish – the main focus was the nest of thin potato slices that you needed to push aside to reveal the vibrant Blackmore beef and the bright yolk. The dish was completed with fresh wasabi, horseradish and sorrel leaves. The boys quite enjoyed the beef dish and said it was interesting to have it combined with the walk runny yolk.

The Wagyu oyster blade skewers with Bulldog Sauce were a hit as well. They are quite small in size and I am sure they all could have eaten another three skewers each – they were that easy to eat – tender and flavoursome, and the bulldog sauce always makes things more interesting.

I used to order vegetarian okonomiyakis all the time and really enjoyed the dish, so was interested to see what Northern Light’s version would taste like. We ordered the Smoked trout, salted shrimp okonomiyaki, katsuobushi (this is the Japanese name for dried, fermented and smoked skip jack tuna). We were all enthralled by this dish when it was placed in front of us as we saw pieces of food moving – this turned out to be the katsuobushi. When placed on hot food, the heat waves causes the thin and light katsuobushi to move about which made the dish seem alive with the “dancing” katsuobushi. The dish resembled a seafood omelette and was quite tasty – however we found it a tad bit too salty. The saltiness took over the other flavours of the dish so I couldn’t really taste the smokiness of the trout.

To accompany the dishes we had ordered we also ordered the Warm soba noodles, wild mushrooms, white sesame and the Vegetarian Fried Rice. The soba noodle dish I loved – anything combined with mushrooms and sesame to me is brilliant. The noodles weren’t overcooked either so all in all a good dish.

After all the dishes we got try I actually was quite full and wasn’t really considering dessert – but I am glad that I decided to change my mind at the last minute. I ordered the Broken Ice Cream Sandwich. This was yet another interestingly presented dish – it came out with jagged edged shards made out of chocolate and reminiscent of a hardened cake – placed in form of a tent shape. Once you open this fort like surrounds you reveal a luscious and creamy vanilla ice cream rectangle chunk, which is topped with dollops of equally creamy chocolate mousse and gooey salted caramel. The combination of these three elements together was spectacular and it was the best end to a great meal. Who knew something so simple when put together could taste so great!

We apparently beat the Saturday night rush as we had a pretty early dinner – around 6pm and left around 7:30pm. So if you want to beat the rush go early! Northern Light Bar & Eatery is a great place to just hang out and enjoy some great Japanese/Chinese inspired dishes whether it be with a group of four people or even a romantic night out. The mood is casual and relaxed, the staff really friendly and those multiple hanging lights are a winner in my book!

Rating : 4 Pandas
Price: $$
Menu – Refer to above pic. Menu can also be found at http://www.northernlightbarandeatery.com/menu/
Fullness: 100%
Atmosphere / Ambience: Romantic, Mood Lighting, Casual and Relaxed. Great for a first date – but works well for a group of 4 as well!
Standout Dish: Golden Egg, Caramel, Fried Shallot, Furikake AND Broken Ice Cream Sandwich
Service: Fantastic! Very helpful when we needed to find out about which dishes were Gluten Free. Friendly as well!
Online Booking: Yes via website – http://www.northernlightbarandeatery.com/bookings/
Restaurant Details and Location:
http://www.northernlightbarandeatery.com/
102 Smith Street, Collingwood
Tel No: 9416 0698

Opening Hours:
Closed Mondays
Tuesday to Thursday: 5:30pm – Late

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Coda – European inspired food with Asian Influences

panda-4-5-rating4

I have previously been to Coda when it first opened and loved it. I remember the delicious crab dish which was quite decently sized and packed with flavour. This time around I was meeting a friend for lunch on a Friday just before the Christmas break. We were quite late in wanting a booking and was told that the place was booked out, however there would still be seating at the bar area available where you can order from their full menu. My friend J got there before 12pm to secure us a spot at the bar.

Coda is part owned by chef Adam D’Sylva alongside Kate Calder (ex-Taxi) and Mykal Bartholomew (ex-MoVida). Pastry chef Rebecca Creighton, (ex Pearl and Taxi), takes over for “The Sweet Stuff” and for the expertise in Wine it is the responsibility of Sommelier Travis Howe (ex-Taxi).

Coda was once a underground warehouse space, and has been renovated to fit into Melbourne laneways perfectly. The place has been renovated in tones of black and aluminium and is lit up by the massive bare windows and has a relaxing and chic atmosphere. The restaurant is split into two sections, the formal seating area and the seating at the bar. From the bar, you can look through to the kitchen as the chefs prepare your meals thru a mesh screen. An interesting feature are the light fittings ( I do seem to love interesting light decor) – at Coda they are metal meshing in the shape of a birdcage around a simple exposed lightbulb. It adds to the underground, quirky feel of the place.

The menu is split into 4 sections – Smaller Dishes (of which there are 19 different dishes to select from!), Larger Dishes (5 to choose from), Sides and of course The Sweet Stuff (Dessert!!) and encompasses mainly Asian style dishes, with a dash of European dishes strewn around the menu. J and I decided to order a couple of the smaller dishes and share these between us. We ordered  the following:
Fremantle Octopus, Green Mango and Cucumber Salad with Nahm Jim, Peanuts and Crispy Anchovies,
Spanner Crab, Galangal, Roasted Chilli and Lime Betel Leaf,
Sugar Cane Prawn with Sweet Chilli Sauce
Yellow Fin Tuna, Daikon, Green Apple Salad with Pinenuts, Ponzu and Fresh Wasabi.

We started off with the Spanner Crab in Betel Leaf which we were told to use our hands to eat – simply wrap the Betel leaf around the contents and eat away. There was also additional grapefruit pieces which added for an extra zang and burst of flavour (literally), together with the crab and chilli it was a memorable dish. We then had the Yellow Fin Tuna salad – the Tuna was cooked beautifully and had a really nice texture and mixed with the apple made for a really fresh tasting salad. Next we got the Sugar Cane Prawns and we were told to bite on the sugar cane to get the sugary goodness. This was a good looking and fun,but messy dish to eat. Inside the white squiggly noodle casing was prawn covered in ginger, coriander and lemongrass – it was flavoursome central! Definitely one of my favourite dishes. We ended the savoury part of the meal with the Octopus Salad (which I actually preferred over the other salad. J however liked the Yellow Fin Tuna Salad). I loved the freshness and sweetness that the green mango brought to the dish along with the crunch of peanuts and anchovies.

To end the meal we had to try “The Sweet Stuff”. We settled on the Toasted Meringue, Vanilla Chiffon Cake, Passionfruit Curd, Coconut and Mango Sorbet. We asked our friendly waitress what this dessert was about and when it came out it looked like exactly what she had described. Have a look for the pic of this dessert above – it was a spectacular looking dish! You almost weren’t sure where to start eating. The Sorbet was beautifully made and was fresh and packed with flavour and very smooth! The Chiffon Cake was not as soft as I thought it would have been, but this somewhat added texture together with the smoothness of the sorbet and the passionfruit curd. Eating all the different parts together was like a sweet heaven party in your mouth. It sure is one not only good looking dish but great tasting as well.

Coda is a funky restaurant that is good for any occasion – be it casual or formal. The staff are experienced and enthusiastic and if you ask them anything about the menu they go that extra mile to explain things to you. You can tell why this place is popular and books out quite fast. In short the food is great and there is a huge variety of dishes to choose one – it would be quite hard to not find at least one dish you wouldn’t enjoy, the venue is enticing and has a sense of fun and the staff welcoming. Be sure to try this place out!

Rating : 4.5 Pandas
Price: $$$
Menu – Selection of dishes from Smaller, Larger, Sides and Desserts – http://www.codarestaurant.com.au/pdf/coda_menu.pdf
Fullness: 100%
Atmosphere / Ambience: Urban, Chic, Funky and Fun – Great for all occasions!
Standout Dish: Sugar Cane Prawns and any of their Desserts
Service: Fantastic, Enthusiastic and Knowledgeable. Very friendly as well!
Online Booking: No, Call them to make a reservation or for no bookings there is seating around the Bar
Restaurant Details and Location:
http://www.codarestaurant.com.au/
Basement
141 Flinders Lane (Cnr Oliver Lane)
Melbourne
Tel No: 9650 3155

Opening Hours:
Monday to Sunday
Lunch: 12pm to 3pm
Dinner: 6pm to 10:30pm

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Circa, The Prince – Perfect Sunday Lunch


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Circa, the Prince located in St Kilda is owned by John and Lisa van Haandel with Head Chef at Jake Nicolson the helm together with chef Paul Wilson. The dining space was cretaed not just to satisfy and delight the palate, but the eyes too with various artworks and design by Meme’s. There are multiple dining areas – all of which consist of modern table and chairs.
The dining space we were seated at was like an indoor / outdoor space. This space is both roomy and filled with light thanks to the glass ceiling. The room is filled with wooden tables and chairs in a mix of greys, yellows and ivories tones. The result is stylish, modern yet casual – definitely what was needed for a Sunday lunch. There is also a mix of industrial and greenery which gives the sense of homeliness. The greenery consists of big potted plants as well as a wall of various flowers and herbs.

We were given a set Sunday lunch menu – where we got a soup to start off with, followed by starters to share, then a choice out of four for main as well as for dessert. Can I just start off by saying that all the dishes that we were given tasted fantastic and it was resounding sentiment that was shared from the entire group ( there were six of us), hence the 5 Panda rating.

The  soup was a Fish soup, Saffron Aioli, Gruyere. The initial sound of Fish soup didn’t sound  very appetising, however once you tasted the dish it was creamy and wholesome. Initially the dish came out with the Gruyere and Saffron Aioli in the middle, and then the waiter poured the soup on top of these in front of you. There’s something about soup being poured in front of you that enhances the food eating experience. The starters were exceptional, especially the Salmon Rillettes. Grilled Baguette. The Salmon was fresh,  rich and creamy and had just the right amount of flavour.

The mains were all plated beautifully and were vibrant in colour and flavour. The fish, beef and lamb shoulder were all cooked to the right amount of tenderness. The John Dory, Creamed Leeks, Crosnes, Truffle Vinaigrette was my dish of choice. This was my first time eating Crosnes – which is a tuber vegetable  and can also be known as a Chinese Artichoke. The Crosne was crunchy and tasted a bit like potato and worked well with the creamy leek and fish. The Truffle Vinaigrette  was a wonderful addition of texture and flavour.

Desserts at Circa, The Prince were just as beautifully plated, however the combination of Rice Pudding, Rhubarb, Custard Apple Ice Cream was a little peculiar. The Custard Apple Ice cream, as well as the other ice cream’s that came out on other desserts like the Coconut Ice Cream and Strawberry Sorbet were creamy and light and tasted great! The deconstructed Vanilla Bean Cheescake, Strawberry Sorbet and Jelly was great. The base of the cheesecake was soft and crumby andd the jelly and sorbet were a great addition to the dish.

I said at the start of my post and I will say it again – all the dishes at Circa, The Prince, not only looked amazing on the plate but tasted fantastic! I enjoyed every minute here and would definitely recommend Circa, The Prince for any occasion.

Rating : 5 Pandas
Price: $$$
Menu – There is a Breakfast Menu, A la Carte menu, Lunch Menu, Bar Menu and a Chefs Menu as well – all can be found at http://www.circa.com.au/food
Fullness: 100%
Atmosphere / Ambience: Casual and Stylish, Modern and Light filled.
Standout Dish: Roasted Marron, Tarragon Butter
Service: Fantastic and Friendly
Online Booking: Yes via website – http://www.vuedemonde.com.au/reservation
Restaurant Details and Location:
http://www.circa.com.au/home
2 Acland St, St Kilda
Tel No: 9536 1122

Opening Hours:
Breakfast
Monday to SundayL 7am – 11am
Lunch
Friday: from 12pm
Sunday: from 12:30pm
Dinner
Monday to Sunday: from 6pm

Other Comments:
Circa will be extending its opening hours for the month of December, as of the 5th of December we will be open for lunch everyday excluding Saturday. Our Opening hours will be:

Monday-Friday lunch: 12-3pm
Sunday lunch: 12:30-3pm
Monday-Sunday Dinner: 6pm
Open on New Years Eve

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