Restaurant Partnership: Since their opening in 2019, Circa have grown from strength to strength, holding both a Michellin Bib Gourmand and plate. Based in Terenure, Circa have a beautifully intimate bistro ran by Head Chef Darryl and Restaurant Manager Peter Cunneen. They offer both a tantalising set and tasting menu (highly recommended!). Alternatively, if you are more of a casual day-time diner, they also offer a delectable brunch. Expect a fare fusing French and Global influences with high quality, locally-sourced Irish produce.
Crustacean
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Celery
(Mustard)
Roast Harissa Chicken with Sweet Potato & Peppers
Here’s a quick and flavourful meal that will fill your home with deliciousness. The best thing is, it only takes 10-15 minutes of prep before going into the oven to bake. Earthy, smoky and just a little bit spicy, the chicken pairs beautifully with the roasted sweet potatoes. Hailing from North Africa, harissa paste adds flavor to just about anything!
Irish Pork Chop with Parsnip, Kale & Apple
This dish makes the most of a classic combination, succulent Irish pork chops and juicy apple. This is served on a bed of Irish baby kale with a tasty mustard sauce warmed through it. Add to this the in season Irish parsnip and you have a dish bursting with seasonal Irish flavours!
Crispy Bacon Cobb Salad with Honey Mustard Dressing
Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra-special twist by adding delicious ripe pear.
Irish Steak with Pear, Cashel Blue Cheese & Walnut Salad
Cashel Blue is one of Ireland's most coveted cheeses. Its origins are traced back to the beginning of the 19th century however the recipe for the cheese you will enjoy this evening was initially crafted in the mid 1980's by Jane & Louis Grubb of Tipperary - the founders of the Irish Association of Artisan Cheesemakers. \nTheir farm which has grown over the years operates in a very environmentally conscious manor in which 20% of the land is dedicated to maintaining biodiversity. \nPairing the Cashel Blue with flavours such as honey, walnut and rocket really compliment its established rich, full and round flavour.
