Good Eats

The Squire’s Landing @ Sydney

The Squire’s Landing is Australia’s flagship James Squire Brewhouse. Developed in collaboration with Mantle Group Hospitality, The Squire’s Landing tells the legend of James Squire; a convict on the First Fleet but perhaps more importantly, Australia’s first brewer.

The Squire’s Landing Restaurant is located on the second level and looks out to Sydney Harbour Bridge, Opera House and beyond. If you can, reserve a seat in the secluded dome dining room. Separated from the main space, the wall to ceiling glass room pairs a money can’t buy view with a unique menu.

The Squire’s Landing is always rotating taps and has a microbrewery onsite. Head Brewer Pete Merrington is forever experimenting with styles, hops and malts, resulting in unique beers exclusive to The Squire’s Landing.

To Share

Freshly shucked oysters, natural, mignonette dressing, lemon

Freshly shucked oysters

Oysters were from Clyde River, Batemans Bay. Shucked to order as hoped with excellent brine retained for the win.

Wood fired haloumi, coal roasted eggplant, za’tar spiced beetroot, nigella

Wood fired haloumi

The first time I tried fried haloumi was in Melbourne at Stalactites. Here, the fried haloumi was served on a bed of eggplant mousse and spiced perfectly with nigella (fennel flower).

Fried cuttlefish, chorizo, pimento salsa, Old Bay salt

Fried cuttlefish

I thought it was like fried calamari, but it was better with the salsa and spicy chorizo.

From the sea

Local seafood hotpot, fish, prawns, squid, clams, tomato, chardonnay, bisque, rouille

Local seafood hotpot

This reminded me of the cioppino that I had in San Francisco, but the soup base was much thicker, almost like a bisque. That made me just chomped down the bread by soaking in the bisque. Very generous with the amount of seafood in the serving.

From the fire

Riverine premium rib fillet, grilled spring onions, demi glaze, chipotle butter

Riverine premium rib fillet

Looks appetising, my guest said it is very moist and done just right.

A bit on the side

Chunky chips were fairly crispy and the accompanying steamed greens, lemon oil seemed undressed or perhaps just very light in dressing flavour. A squeeze of lemon helped to make it better. But it was the wood fired broccoli, almonds, ricotta, jalapeño dressing that stole the night’s sides – smoky, slight spicy and enough bit and saltiness.

Service was friendly and helpful and there’s heaps of seating to accommodate large groups both inside and out.

Amply fed, we returned to the Brewhouse on the ground floor for a quintessential pub affair. The Squire’s Landing restaurant has set its course on redefining expectations. For diners the venture is both unexpected and enjoyable.

James Squire The Squire’s Landing
Northern end of the Overseas Passenger Terminal, Circular Quay W, The Rocks NSW 2000
Tel : (02) 8014 5663

Welcome to The Squire’s Landing

Date Visited : Aug 2019

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