Well it's like our grandmother always said, "if you're going to install a custom-made, robata wood barbecue in your restaurant, then you may as well use it for a pop-up yakitori bar". And so that is precisely what they have done at Circa, the Prince.
For the month of April the bar area will be transformed into a Japanese snack bar, doling out the likes of mountain peppered wallaby loin, husk roasted snow baby corn, Flinders Island lamb fillet with Sichuan eggplant, and bonito glazed with bush lime and green tea.
Not feeling the pull of barbecue? There will be a range of bao (steamed buns), filled with anything from tea smoked duck, to caramelised toothfish, soft shell crab, and of course, sticky pork.
Add to the mix a happy hour from 6-9pm and the fact that each yakitori or bao will only cost you a fiver and we are on-board 100 per cent.