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:
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
Antipasti Platter for Two $26
Smoked Salmon, Salami, Prosciutto, Mortadella, Sundried tomatoes,
Cherry capers, pickled peppers, Olives, and focaccia bread.
Seared Beef Eye Fillet $32
Parsnip pea puree, wild mushrooms, onion ash, marinated cauliflower, baby carrots, thyme jus (GF)
Grilled Chicken Supremes $30
Spiced pumpkin puree, maple streaky bacon, edamame, green pea, confit onion, lemon butter sauce (GF)
Squid Ink Tagliatelle $28
Pepper and seafood veloute, diced chorizo, pan-seared snapper, marinated courgettes, and crumbed parmesan.
Pan Crispy Salmon $31
Green beans, creamy watercress sauce, potato kumara gratin, glazed carrots (GF)
Braised Pork Belly $30
White bean puree, charred cos, apple relish, honey glazed baby beetroots, glaze. (GF)
Farro & Grilled Halloumi Salad $28
Apple sticks, medley of beets, spiced walnuts, artichokes, crispy kale, lemon vinaigrette (V)
Kapiti Cheese Platter $25
W/ crackers, mustard & port wine cherries, fresh pear (GFO)
Meyer Lemon Curd $15
W/ mascarpone semifreddo, blackberry compote
Whittaker’s Chocolate Torte Caprese $15
W/ greek yoghurt (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.
ONLINE BOOKINGS ONLY
Enjoy a special pre-theatre dinner! Featuring a selection of two courses and one glass of wine. $50 per person.
Soup – w/ focaccia
Spinach, Mushroom and Feta Bruschetta – On toasted Rewena bread drizzled with olive oil, topped with fresh tomatoes and rockets (V)
Seared Beef Eye Fillet – Parsnip pea puree, wild mushrooms, onion ash, marinated cauliflower, baby carrots, thyme jus (GF)
Squid Ink Tagliatelle – Pepper and seafood veloute, diced chorizo, pan-seared snapper, marinated courgettes, and crumbed parmesan.
Farro & Grilled Halloumi Salad – Apple sticks, medley of beets, spiced walnuts, artichokes, crispy kale, lemon vinaigrette (V)
Whittaker’s Chocolate Torte Caprese – W/ greek yoghurt (GF)
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.