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Instyle Magazine

 

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Having worked at both Noma in Copenhagen and El Bulli in Spain, chef Ryan Squires is no stranger to elite kitchens. That understanding shines at his hometown establishment, Esquire, set on the banks of the Brisbane River. Awarded three Hats in the inaugural Brisbane Times Good Food Guide 2012, it is the only restaurant in Queensland to hold the honour, and in the company of just nine others Australia-wide. Serving nine or 14 dinner courses ($100 and $150 respectively), the innovative menu changes daily, reflecting seasonal produce and Squires’ impressive European experience.


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