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Le Cirque Signature proves that classic dishes need not lose their identity when tweaked ever so lightly. From the amuse-bouche of artichoke and black truffle in a delicate puff case, to the pecorino cheese crème brulee (served with red onion marmalade, balsamic reduction and a piece of flat bread), to the prosciutto roulade (served with burrata cheese, baby artichoke, bread chips, and black truffle), to the paupiette (halibut in a potato crust, stewed leek, served with red wine sauce), each course you finish here will make you want more. But here is the thing; the food here isn’t the Italian you are used to. It is delicate and focuses a lot on the innate flavour of ingredients, which means very little garlic.
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