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December 1, 2020

Circa The Prince

By Thierry Dessauve

Melbourne Pug Group executive chef Stephen Burke joined forces with chef Ashley Hicks to come up with the menu at Melbourne’s Circa The Prince.

According to Burke, the menu is designed “with an emphasis on clean flavors, allowing standout product to shine on the plate.” That translates into deceptively simple but stylish modern dishes such as pork with Josephine plum, kohirabi and lovage, or octopus with black garlic and Japanese radish.

And these are accompanied with a similarly stylish modern wine list, one that the judges at the World’s Best Wine Lists 2015 thought was entirely in keeping with the restaurant’s ambience and cuisine.

It’s a crisply presented list that marries the best of Australia’s established (Grosset, Clonakilla) and rising (Mac Forbes, Alex Head) stars with a similarly diverse selection from the Old World, which includes superb collections of Champagne and Burgundy, among many others.

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