July 26 2018

New summer menu and fabulous English sparkling wines at The Circus Restaurant

Summer’s (definitely) here and the time is (definitely!) right for… rolling up to The Circus Restaurant at your earliest opportunity, where head chef Alison Golden is making the very most of the best of the glorious produce sourced right on our doorstep.

Starters of Cornish trout cured in lemon juice and soy sauce (see pic) and chilled green Gazpacho soup are proving to be hugely popular, followed by main courses of curried goat and marinated Dingley Dell pork T-bone steak. Soft herbs, salad leaves and strawberries are liberally dotted hither and thither throughout the whole array, and if you can resist the charms of raspberry and rose geranium leaf crème brûlée served with pistachio and raspberry madeleine at the finishing line…. look, just don’t resist, okay? And to drink with that, might we suggest…

The Circus is highly regarded for it’s intelligent selection of English sparkling wines. The climate in the south of England is becoming more and more suited to white wines; exactly how the current, extended bout of hot weather will effect the 2018 vintage is yet to be ascertained, but pundits are predicting we’ll see a boost of recognition and interest around the world. As has been the case for several years, however, the wine list at The Circus is ahead of the trend; if, for example, you’ve yet to discover the delights of the sparkling Primordia (produced by wine maker Martin Cook of Blackdown Ridge Estate in Sussex and described as “ripe and proud, with lively bubbles, hints of sweet pastry, lemon sherbet and orchard fruits,”) ’tis the season to be very jolly indeed.

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