Esquire

Suckling pig, leg ham

Beef tendon, sheep’s yoghurt, peanut and lime

Buffalo, mustard and orange

English peas and roast duck stock

Sashimi bonito, shiitake, perilla and kombu

Blue swimmer crab, egg custard and amaranth

Pork tail, malt, thyme and cabbage

Pickled beef, ketchup, pickles and yoghurt

Berries, white chocolate and horse radish

Chocolate rocks

Mango, lavender cream and macadamia

Mitchell and Chrystal’s Engagement Cake

Esquire chocolate bar

Jen and I went to Esquire on Friday night to celebrate the recent engagement of our friends Mitchell and Chrystal.  It’s our fourth time at this restaurant and despite a recent change of head chef (Ryan Squires out, Ben Devlin in) there’s always enough quality and change in the menu to keep us coming back.

You’ll have to excuse the slighty iffy quality of the photos as the lighting in Esquire is pretty dark.  Needless to say, my shoddy photography skills don’t do the courses justice.  They were creative, versatile and incredibly flavorsome from first course to last.  I’m sure I mention it every time but the service at Esquire is always nothing less than brilliant with cheery, chatty staff who genuinely seem passionate about the food they serve and were happy to accomodate our various requests (dietary, last minute engagement announcement cake request etc.)

Fine dining restaurants in Brisbane have had a bit of rough trot lately with some of my favourite restaurants shutting down in recent months including Ortiga and Brent’s.  With that in mind, I was pleased to see that Esquire has remained consistently popular in the three years that they’ve been open.  Here’s hoping they remain a permanent fixture of the local fine dining scene.