Bringing together a Michelin-worthy menu, spot-on service and jaw- dropping spectacles, Circus really is the ringleader."

Gunpowder Magazine

The highly popular Pan Asian dinner menu at Circus , created and overseen by Executive Chef Andrew Lassetter, is constantly evolving with new and exciting dishes.  The kitchen, itself is a dynamic show, with shutters opening from the dining room, reveal the kitchen team hard at work.

The restaurant at Circus has been praised by customers and critics alike and includes gems such as 'blow torched salmon nigiri with pickled ginger & kizami wasabi' or 'chilean sea bass with chilli bean, black bean, shaoxing wine, garlic & ginger' and our current favourite dessert 'Doughnuts & Magnums' with white chocolate, apple compote & jasmine ice cream'. You can read all of the latest customer reviews here or here. For groups of eight guests or more, we serve our sharing menu which includes a glass of prosecco and three courses. This is priced at £55 per head (or £65 if seated at our main stage table). 

We offer freshly made cakes for special occasions. Select from the 'chocolate torte with layered sponge, milk chocolate ganache and cocoa chips' or the 'banana sponge cake with vanilla cream and salted caramel'. Each serve 12-16 people and costs £40 each. (Cakes must be ordered at least three days in advance of your booking.)  If you wish to bring your own cake, we charge a £30 'cake-age' fee.

Please  advise us of any allergies or dietary requirements prior to your visit.  We will do our best to cater for these, however, we operate a very busy kitchen incorporating a high use of nuts, shellfish and ingredients containing gluten so therefore can not guarantee the complete absence of traces of these in your food.

Please note that we operate a strictly over 21’s policy. Circus does not accept any hen or stag parties, or any large single sex groups of over 6 guests. We reserve the right to refuse admission at the door.

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