Circl Wine House Pairs Fine Wine with Fine Times
Cover your eyes if you have trypophobia as the facade of Punch Lane's newest 'wine bar' Circl Winehouse designed by MARCH. Studio is an endless sea of circles reminiscent of wine bottles stacked neatly together. Inside, the theme continues, creating a visual rhythm that mirrors the restaurant’s devotion to wine: structured, layered, and deeply immersive.
Circl is built on a foundation of exceptional wine accessibility, boasting a 1,500-bottle cellar and an extensive by-the-glass selection featuring over 150 options. The list spans local producers such as Bindi Wines (VIC) to international standouts like South Africa’s The Sadie Family. Beyond a standard menu, this is a bible of wine knowledge—intriguing for serious oenophiles yet completely approachable for those just dipping their toes into the world of fine wines. A unique feature is the weekly release of a rare ‘unicorn’ bottle, served in limited 75ml pours, allowing guests to experience world-class wines without the commitment of a full bottle. Champagne lovers will also find one of Australia’s most extensive selections, with 135 bottles available at any time.
Guiding this meticulous approach is award-winning Head Sommelier and Venue Manager Xavier Vigier (Ten Minutes by Tractor, Merivale Group, Catalina). His expertise brings confidence to Circl’s ambitious wine program, ensuring each bottle tells a story worth sipping. In the kitchen, Executive Chef Elias Salomonsson (Scott Pickett Group, Vue Group) curates a menu that seamlessly complements the wine list, balancing indulgence with technical precision.
A glass of Deviation Road Sparkling from the Adelaide Hills sets the tone for the meal. Sydney Rock oysters, dressed in lemon myrtle vinegar, offered a bright, clean start. The ‘tinned tuna’—a refined take featuring yellowfin tuna, oyster emulsion, and sushi rice—was delicate yet deeply flavoured. A smoked eel tart with compressed cucumber and horseradish delivered an unexpected depth, pairing well with its crisp wine counterpart.
Entrées arrived, stracciatella with lovage, blood plums, and peach provided a creamy, vibrant contrast of flavours. Contrasting with the Corner Inlet calamari, served with nduja, morcilla, and celeriac. Tied together beautifully with a 2024 Schatz Vignerons Schmolzer & Brown from King Valley.
For main, the Loddon Estate duck with beetroot and apple was served alongside a 2024 Meadowbank Gamay from Tasmania. The duck, with its crisp, golden skin and a luscious honey and herb glaze, melted effortlessly on the tongue accompanied by essential sides: a citrus-dressed salad and Kestrel potatoes with caramelised onion emulsion. Dessert followed suit with a dark chocolate almond nougat, honey, and vanilla ice cream, paired with a glass of Ratafia Champenois Chavost.
Upstairs, Circl houses a 4,500-bottle cellar and an intimate private dining space for up to 30 guests. The venue’s commitment to wine extends beyond the glass, fostering an environment where exploration feels effortless. Whether for a pre-theatre meal, an in-depth tasting, or a late-night indulgence, Circl delivers an experience that is both sophisticated and deeply considered. Here, wine isn’t just a beverage—it’s an ongoing conversation, one that welcomes anyone with a sense of curiosity and a willingness to explore.