Circa

“… it is run by four young people who put up their own money and have paid proper attention to suppliers and all the elements that make a good restaurant — even down to the excellent (and relatively unobtrusive) hip-hop soundtrack. 

There is a quiet confidence in these guys, all of whom have been in the restaurant trade for a while, and only a misanthrope would not want them to thrive….

While some of the descriptions sound complex, in fact chef Gareth Naughton shows admirable restraint in his cooking, allowing his (very) well-sourced ingredients to speak for themselves. 

Tender Wicklow lamb rump was served rare and allowed to work its own magic with some mousseline potato and asparagus and a light gravy — three elements in a dish that added up to so much more than its parts. 

A lightly cooked piece of brill came with seaweed butter and dill flavours and a generous portion of smoked mussels.

At this point we were delighted with our meal and I was contemplating a relatively rare 9/10, and the rather triumphal desserts sealed it. 

A kaffir lime parfait came with sheets of white chocolate and a wondrously intense passionfruit and mango mousse, my mouth zinged with flavour.

Just as brilliantly executed was a silky chocolate cremeaux which was topped with discs of nutty and densely flavoured peanut praline and a delicious salted banana ice cream.

This is some of the most generous and intelligent cooking in Dublin right now, generous portions of good ingredients, generously flavoured and judiciously conceived and plated.

Circa is brimming with creativity, youth, and energy, and if this is what they are doing after just five nights, their future is very bright.”

Leslie Williams, The Irish Examiner

Dinner: Wednesday – Saturday from 5-10

Brunch: Saturday & Sunday 11-3