David Moyle at Circa, Melbourne

Author: Michael Harden
Photography: William Meppem

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.

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.







View Full Site