“Baba-balalala-baba Circus, Baba-balalala-baba Circus…” – Marty’s rainbow afro and his wiggly butt were the first things that came to mind when I received the news about the opening of Circus.

A little survey among friends from the industry revealed that it would be a very classy venue in the high end shopping mall Pavilion, and the cocktail menu would be designed by renowned bartender – Joshua Ivanovic.

I was excited!

More good things were found on the day of the launch.  I was entering a comfortable space with low tables and sofas on the side, tall long bar tables at the centre, a stage at the front and a massive flat screen TV on the ceiling showed that it would be a happening place with live performances. The open concept of the venue makes it very welcoming and casual coupled with modern and chic decorations.

The highlight was the bar. A long bar is rarely seen in KL, finding one that is fully equipped and set for a complete cocktail experience here brings confidence in the KL cocktail scene up by a notch. The beehive-shelf at the back of the bar showcased premium spirits including some which are imported and can only be seen in this bar. Staffing is a regular mishap in the local bartending scene, but seeing a new face in Circus gives some hope that the market is not too exhausted yet with young talents. An Jil Ng was on top of her game during the launch, manning the bar and making kick ass cocktails specially designed for the event.

The food and drink menu in Circus is a combine effort of Spanish Executive Chef David Caral and Operation Manager Joshua Ivanovic. The venue is designed to suit all types of occasions; it can be for casual after-work drinks, business lunch, afternoon meeting or even weekend brunch.  Chef Caral created the menu based on this concept and an all-encompassing menu with international cuisine from bite sized food to a full meal. The Sunday brunch that pairs Moet & Chandon and Dom Perignon champagnes with a selection of dishes is highly recommended by the bistro at the moment.

Circus’ drinks menu consists of 60 different cocktail recipes including the classics and their house creation, spirits, an extensive wine list, and beer on draught.  There is even a divan for cigars to go with the drinks!

Though the outlet is new, the group behind the project is the multiple award-winning Al-Amar Lebanese Cuisine headed by Joseph Sabeh Afaki. The restaurant now is rebranded to the Eatertainment Group. More new ideas are expected to be brough out by the group, and we shall indulge ourselves in the luxury of good food and drinks when they are receiving their utmost attention at the moment.

- Kim Choong