Wednesday, March 23, 2005

Circa at the Prince of Wales

Introduction: Fine reputation, well deserved

Ambience: Quietly sophisticated

Service: Attentive without fuss

Food: Entree of braised Bangalow pork neck, sauteed balmain bugs, Asian celery and cashew nuts, whilst not so delicate, was excellent.
The warm Vichyssoise with salad of spanner crab, spearmint and Pernod cream was absolutely exquisite.

The butter poached breast and roast leg of organic baby chicken with bread stuffing, ricotta dumpling and white truffle sauce more than lived up to expectations whilst the slow cooked duck in Tunisian brik pastry, green peppercorn and tamarind sauce with fresh radish was brilliant.
A platter of tasty fruit and a selection of icecream was a rather ordinary choice of dessert after this first class meal. There is a colourful selection or a cheese platter for those unconcerned about cholesterol
Wine: A good selection, you have to look hard for anything under $35 a bottle $10 up by the glass.

Price: Entrees $19 - $24 Mains mostly about $36 Side dishes $9 about $19 Cheese to $29 Two courses without wine about $120 for two.

Comments: There is a 7 course tasting menu ($100 or 90 for vegetarians) however it was only available for the entire table or I would have had that. This is an expensive restaurant but Chef
Andrew McConnell gave us consistent quality.
Score: 18/20

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