Tucked into the top end of town, Circl is all about detail — 1,500 bottles on the wine list, 150 by the glass, and a menu that speaks in clean, precise flavours. But it’s not just about the bottles.
Executive Chef Elias Salomonsson, friend of the podcast, brings a layered approach to the food: Swedish roots, Melbourne sensibility, and the kind of quiet confidence that comes from years spent in some of the city’s sharpest kitchens (Vue Group, Scott Pickett Group). His dishes hold the memory of his grandmother’s cooking in Malmö, filtered through a contemporary lens.
Downstairs, the space is warm and open. You can watch the kitchen at work, linger over a second glass, settle in. But it’s upstairs in the private dining room, flanked by a wall of wine, where the new direction comes into focus.
Circl has just launched a new series of food and wine experiences for the year ahead. Think seven-course immersive degustations with matched wines, intimate wine dinners, and a fortnightly masterclass series led by Head Sommelier and Venue Manager Xavier Vigier (ex-Ten Minutes by Tractor, Merivale Group, Catalina). It’s curated, elegant, and designed for people who really want to know what’s in their glass … and on their plate.
