Dine Out: Circl x Warabi

Broadsheet’s second Dine Out festival opens many doors, including hidden ones. For this event, Circl invites you to its private laneway dining room, where the team is putting together a Scandinavia-meets-Japan menu in collaboration with Warabi.

The eight-course set menu will showcase flavours from both cultures, with a curated wine and saké list bridging them. Nordic cooking techniques will be used to approach Japanese flavours from a different direction. Preserving and smoking will be at the heart of the kitchen prep, and there’s a few different wine pairing price points to ensure you get the most out of your meal.

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Snacks

Fermented potato, Yarra valley salmon roe, tofu – Warabi

Westholme Wagyu tartare, juniper, nori – Warabi

Sydney rock oyster, pine oil, winter citrus – Circl

Smoked eel, horseradish, brown butter waffle – Circl

Mains

Smoked trevally, turnip velouté, dashi – Warabi

King prawn mousse kroppkaka (Swedish dumpling), black shellfish sauce, dill – Circl

Dashi-braised celeriac, duck prosciutto, fermented berries – Warabi

Corner inlet calamari noodles, bisque, cauliflower, served with wild-garlic focaccia and St David’s cultured butter – Circl

Seared local alfonsino fish, sea buckthorn oil, soy – Warabi

Dry-aged Macedon Ranges duck, Pithivier (puff pastry pie), parsnip, honey – Circl

Mayura Station Wagyu striploin, fermented mushroom, black garlic – Warabi

Gingerbread, caramel, wattle seed – Circl