Cuisine:

• Californian
• Contemporary

Circa 59 Description:
Executive chef Bradley Manchester puts a strong emphasis on seasonal and local produce on his regularly changing and imaginative menu. Medjool dates stuffed with chorizo and wrapped in smoked bacon make a palate-opening appetizer, or try his seared scallops with tomato-celery root purée and trumpet mushrooms. As for entrées, his skate wing picatta, with roasted artichokes and Tuscan salsa verde, shouldn't be missed. If you insist on meat, the short rib with pasta, wild mushrooms and truffle mousse is meltingly good. Another must have? The steamed sticky toffee pudding.


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