Roll Up, Roll Up

As a treat for our friend who is getting married we thought we would have a mini hen night out. Trying to keep it classy but cool we went to Circus, a quirky London restaurant which featured on the latest series of The Apprentice.

The concept does what it says on the tin, a restaurant with a circus. The place is hidden behind an unassuming black door but when you enter the decor is faceted mirror walls, black gloss tables and see through chairs, less big top more wallpaper magazine. It was created by British designer Tom Dixon of Habitat fame.

The reason we choose this place is because it appealed to the designers in us as well as providing entertainment and yummy food. A peek at the website and you will understand, an understated colour palette, lots of white, geometric shapes and old fashioned illustrations, even the logo changes across the website. Designed by Mind Design.

When we were seated by "The Ringmaster" we were presented with a newspaper inspired menu, one side is curious facts and stories and the other listed the food. The quirky style does remind me a little of our favourite gin brand Hendricks.

Whilst were deciding on our food the first entertainment of the night came on. The lights dim, shutters (painted with giant eyes) roll down to cover the pass to the kitchen, the music begins and the act walks up on to the the focal point of the room - a giant long table with people seated at it. The first act was burlesque in style with lots of hula hoops, through the night we had fire dancers and acrobats. Each one only lasting a few minutes but made for great fun.

So on to the food....

We were starving so started with some bread and olive's. The giant green queen olives, served really cold were addictive.

We then went for the sharing platter which consisted of a selection of crispy fried squid, chicken satay skewers, beef and black bean empanadas and hoisin duck salad, all really moorish but I think my favourite would be squid as it had a great texture and perfectly seasoned.

After the five of us devoured the starters we eagerly awaiting our main. Four of us (including me) went for the Star Anise Duck Confit - an unusual but great combination of flavours on a red curry sauce with baby aubergine and steamed jasmine rice. Again everything was seasoned just right and cooked to perfection, and even though a little on the pricey side (£23 for the average main) it felt great value for money as the portions were huge and most importantly mouthwateringly tasty.

After all this we were stuffed so skipped dessert and moved tables (and given a free bottle of wine for our trouble - wahooo!) to continue playing 'Mr & Mrs' with the hen.

The icing on the cake was "The Ringmaster" calling a head to Milk and Honey, a private members bar to get us in. Once we finished up at circus we headed there for some exclusive and expertly made cocktails. I went for The Business, a mix of gin, honey and lime - the perfect end to a great (if drunken) evening.