They say that good things come in threes, but in the case of Circa restaurant in Terenure, it’s a case of good things coming in four. The four in question are close friends Ross Duffy, Emmet Murphy, Robert Murphy and Chef Gareth Naughton. Despite their youthfulness, all four have a fine pedigree in the Irish food and drinks industry which they are expressing in their fun, unique way at Circa.
Naughton honed his craft at Drury Buildings and Suesey Street before setting up his stall in Circa, and puts seasonal and fresh ingredients at the very centre of his cooking. The menu changes regularly to take advantage of the seasons but even so, the starter of buttermilk fried rabbit with a pea, bacon and lettuce and fricassee is already identified as a signature dish.
The menu spans a wide range of options with a good balance of fresh seafood and vegetarian options. The meaty ray wing is served with a delicately creamy morel sauce and fresh, bright green asparagus while medium rare duck breast comes with earthy beetroot and sweet notes of hibiscus and bee pollen.
Aromatic flavours infuse the dessert menu, and Laughton’s innate ability to balance contrasting flavours and textures really comes to life. A modern and attractively priced wine and spritz menu comes courtesy of Emmet Murphy, who plans to bring his love for sherries and ports to life in Circa.
This is a restaurant with modern and bright cooking, and the decor is a perfect match. The dining room is bright and open, with well-spaced tables and a photo-perfect marble-topped bar sporting a large vase of fresh flowers, where there is some extra seating. Brass and green accents add warmth and trendy chicness to the look. It’s a perfect showcase for a modern urban eatery.
