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Circa the Prince
Circa the Prince Review
A complete makeover has transformed this previously intimate, silk- and organza-draped restaurant into a light-flled space featuring a central, glass-roofed courtyard complete with vertical vegetable and herb garden. There is a new head chef, too, and Jake Nicholson's imaginative use of fabulous mostly Victorian produce keeps the tables full and the food reviewers happy. You could start with chestnut soup with rosemary-baked yabbies and ham hock, then move on to John Dory, mussel and clam risotto with sea urchin butter. There are also several dishes to share, including spiced honey-roasted duck stuffed with green raisins and walnuts, pumpkin and fennel. A tapaslike menu is offered at the bar, where you can taste top-end wines by the glass. You can also go with the sommelier into the see-through cellar to select a bottle from the exhaustive and tempting wine list.
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