Those looking for a one-of-a-kind venue will be hard pressed to find anything quite like Circa. Located in a former milking parlour on the grounds of an award-winning winery, it’s a special place for feasting on fodder sourced from the surrounding rolling hills of the Dart Valley.
With some of the best produce in the UK grown and reared in the fields that border the vineyard, chef-founder Rob Weeks gets first pick of the freshest veg and grass-fed meat, while fish and shellfish is landed daily at nearby Brixham. The ambitious chef favours organic ingredients wherever possible, and lets what’s available each morning guide his constantly changing menus.
Lunch and dinner service is a sharing-style set-up, with two or three dishes recommended per person. Diners can expect to tuck into small plates such as cep dumplings with charred vegetables, fava beans, shiitake and coffee kombucha, and beef shin and Pinot Noir croquettes served with black garlic and celeriac.
The restaurant’s location on the Sandridge Barton estate means wine is very much part of the Circa experience. The front-of-house team can recommend an excellent match to the menu selections, although it would be remiss not to kick off proceedings with a glass of Sharpham’s Classic Cuvée 2020.
Trencherman’s tip: Stay overnight at the vineyard by booking one of the three on-site self-catering holiday cottages.
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