Circl is a wine-centric restaurant led by a team of friends and hospitality experts in Punch Lane in Melbourne's CBD. Unique in concept, with an impressive 1,500-bottle wine list and strong 150+ by-the-glass offering, Circl wants diners to try some of the world’s most exciting and up-and-coming wines, alongside European-inspired food with Scandinavian finesse. I went in to chat to Executive Chef Elias Salomonsson, who has worked for the Scott Pickett Group and Vue Group and I had a very lovely time. Elias gave me a tour of the venue, including a heady moment standing in the wine cellar surrounded by walls of beautiful wine. Elias has put together an incredible menu which has nods to his Swedish heritage as well as some of Australia’s best produce: Loddon Estate duck with Davidson plum barbecue sauce and burnt orange or a Blackmore Wagyu tri tip steak with mountain pepper cafe de Paris butter, the menu also reflects Elias’ love of caviar, snacks and dessert. I was lucky enough to try a glass of Albarino and the Circl Caviar Tin which is a brown butter crumpet served with a little tin of seasoned crème fraiche, soft green herbs and Yarra Valley salmon roe. Delicious! Elias grew up watching and helping his grandmother cook. He always loved food and so it was no surprise to his family that he became a chef. He started his working life across the water from home town Malmo in Copenhagen and then went on to Ireland. Then he came to Melbourne for six months, loved it so much that 10 years later he is here and cooking glorious food for us.