Restaurant News

David Moyle at Circa, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now.

By Michael Harden
David Moyle
Our restaurant critics' picks of the latest and best eats around the country right now: Circa, Melbourne.
Downtown-Hobart restaurant Franklin is one of the It dining rooms of Australia right now, winning a small mountain of effusive accolades for both its design and the locally focused, seafood-loving menu from chef David Moyle. Those who can't swing a quick trip for dinner in the Tasmanian capital might want to consider a shorter journey to St Kilda later this month when Moyle returns to Circa (where he was once co-head chef with Matt Wilkinson) for a one-off dinner. Moyle will join forces with current Circa head chef Ashly Hicks, cooking a five-course menu that will include dishes such as sea urchin with salted turnip, nettle and smoked bone marrow rice, Jerusalem artichoke served with wood-grilled duck and toasted broccoli leaf served with the brilliant Tasmanian goat's cheese Tongola. Matching wines will all be lo-fi biodynamic, says Moyle, and will include Ochota Barrels' 2014 "I Am the Owl" syrah and a 2011 viognier from Sutton Grange. It's a good opportunity to see for yourself why we called Franklin "the next big thing".
The David Moyle dinner is on Thursday 25 June and costs $145 per head, including wine. At Circa, 2 Acland St, St Kilda. Bookings on (03) 9536 1122 or dining@circa.com.au.
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