WEEKEND BRUNCH
Enjoy a fresh and seasonal menu at one of Wellington’s most iconic Waterfront locations. Join us for brunch this Spring from 9.30am until 4pm on Saturdays and Sundays while enjoying our new out-door seating area.
- Eggs Benedict w Bacon $18 or Salmon $20
Choice of Salmon or Bacon with spinach and House-made hollandaise sauce
- Corn Fritters $18 *
NZ sweet corn fritters, smoked bacon and salad with balsamic dressing (*vegetarian option $16)
- Circa Big Breakfast $21
Hash browns, bacon, kransky, mushrooms, grilled tomatoes, choice of egg (poached, fried, scrambled) and toast.
- Hash Brown Stack $18
Hash browns, grilled mushrooms spinach and roasted tomatoes, topped with hollandaise sauce and balsamic glaze.
- Granola Bowl $12
Yoghurt served with ginger granola and seasonal fruits.
BLACKBOARD MENU
Circa Theatre’s Café and Bar provides a café style blackboard menu.
Please place orders at the bar or to make a reservation, please call 04 801 7996. Dinner Booking Guidelines below.
The main menu may include a range of the following:
SMALL PLATES
- Mixed olives W/Grissini $7.50
Rosemary and orange marinade (VGN, GF, DF)
- Spinach, Mushroom, and Feta Bruschetta $10.50
On toasted Rewena bread drizzled with olive oil, topped with fresh tomatoes and rockets (VGN)
- Soup of the day $13
W/ focaccia
- Breads and Dips $12
Rewena bread, wholegrain bread and grissini sticks. Served with house-made hummus and pesto cream cheese. (V)
- Antipasti platter for two $26
Antipasto – smoked salmon, salami, prosciutto, mortadella, sundried tomato, cherry capers, pickled peppers, olives, and focaccia bread
MAINS
- Slow Roasted Crispy Pork Belly $24
W/ mash potatoes topped with apple and pear chutney dressed with crisp pickled vegetables (GF)
- Angus Sirloin 250g $28
W/ bubble and squeak mashed potatoes, seasonal vegetables, and red wine jus (GF)
- Mt Vic Pine – Roast Lamb Rump $26
W/ tree tomato chutney jus. spinach, potato rosti & young turnips (GFO)
- Market fish $26
Served on a bed of Spinach and mushroom mashed potatoes with white wine sauce and crispy leeks (GFO)
- Pearl Barley Risotto $22
W/ Parkvale mushrooms, confit of garlic & swiss chard (VGNO)
TO FINISH
- Kapiti cheese platter $25
W/ homemade crackers, mustard & port wine cherries, fresh pear (GFO)
- Meyer lemon curd $15
W/ mascarpone semifreddo, blackberry compote
- Whittaker’s chocolate mousse $15
W/ Havana espresso sponge. Fantail Grove hazelnut & salted caramel sauce (GF)
There is also a selection of sweets available from the front counter
Please note, all items are subject to availability. The restaurant will be closed on Sundays.
To make a reservation, please call 04 801 7996. Dinner Booking Guidelines below.
BAR SNACKS MENU
Antipasto for two $18
Mortadella, smoked salmon, salami, prosciutto, sundried tomatoes, picante
peppers and caper berries.
Served with grissini and rice crackers.
Breads and dips $12
Rewena bread, wholegrain bread and grissini sticks.
Served with house-made hummus and pesto cream cheese. (V)
Crudités $7
Carrot, celery and capsicum sticks
Served with house-made hummus. (V/VG/GF/DF)
DINNER BOOKING GUIDELINES
Terms & Conditions of Bookings
Our reservation line is open for Dinner bookings from 12pm until late night Tuesday to Saturday and until 6pm on Sundays.
You can contact our reservations team on 04 801 7996.
When booking, please specify:
- what show you will be attending
- what time
- how many people in your group
NOTE: We are available for private functions of any group size from a private table for 2 to a group of 40 and we recommend that diners arrive 1.5 hours prior to their show starting.
Allergies and Dietary Requirements
Prior knowledge of any allergies or dietary requirements are very important to us in order to ensure we accommodate individual concerns. Please advise the reservations team of any dietary requirement or allergies at the time of your booking. Should you have any further questions please do not hesitate to contact us on 04 801 7996.
