FOOD & BEVERAGE
set in its own 450 acres . We ’ re all keen for the new restaurant to showcase the quality of the produce grown and reared here .
“ It ’ s an absolutely perfect fit because we love being hyper-local and sustainable in everything we do . Sandridge Barton is located right in the heart of one of the most productive and fertile places in Britain . Moreover , we share the same ethos as the people who ’ ve been making the famous Sharpham Wine for many years .”
The local area , in the heart of the Dart Valley , is full of world-class produce . With Brixham Fish Market less than five miles away , and the River Dart bordering part of the estate , Circa will offer the freshest fish and seafood available .
The entire menu is a celebration of what South Devon has to offer . It will change from season to season , offering visitors many opportunities to experience new dishes and produce , encouraging them to return time and time again .
Duncan Schwab , CEO and head winemaker at Sandridge Barton , said : “ We are delighted to have Rob , and the Circa team , managing and developing our restaurant offering at Sandridge Barton . In the past , when we were positioned on the Sharpham Estate , we had around 20,000 people a year visit us and we expect a similar number of visitors each
year at the new site . With the investment in the tanks , barrels and other vital pieces of winemaking equipment we are anticipating an excellent showcase of wines over the next few years , among the very best produced here in England , which will accompany the delicious food served by Circa .”
Sample set menu from Circa at Sandridge Barton Homemade sourdough & hay butter ( 4.5 ) | Nocellara olives ( 4 ) | Smoked almonds ( 3 ) Snacks Roasted beetroots , Sharpham rustic mousse , crispy nettle ( 6 ) Smoked mackerel pate , dashi jelly , sesame , rye bread ( 6 ) SB pork croquettes , orchard apple ( 6 ) Set Menu £ 25 ( 2 courses ) | £ 35 ( 3 courses ) Celeriac soup , celeriac hay , spelt loaf Smoked haddock , chowder potato mousse , Teign mussels , curry quail egg SB beef carpaccio , lacto celeriac remoulade , rustic mousse , sloe berry _________________ Uchiki kuri squash terrine , orzotto , cavolo nero , beetroot , squash veloute , hawthorn Steamed plaice , braised leeks , Teign mussels , violet potatoes , SB pickled cider sauce ( m . p ) SB Denver steak , wild mushrooms , celeriac chips _________________ Orchard steamed apple pudding , SB cider butterscotch Trio of chocolate , spelt , sloe berry Sharpham cheese , candied walnuts , sourdough crackers , orchard chutney Side dishes Cavolo nero , hazelnut butter ( 5 ) | Buttered new potatoes , parsley snow ( 5 ) | SB cider glazed rainbow carrots , carrot top emulsion ( 6 )
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