The talent within the dream team of Executive Chef Ryan Squires and Head Chef Brenden Gradidge is why esquire remains in the top echelon of Brisbane dining. They constantly push the boundaries of the culinary landscape, focusing on the careful construction of their contemporary dishes. The restaurant is bright and spacious, with wooden chairs and tables that enjoy a view of the Story Bridge through floor-to-ceiling windows.
This is highly technical and risk-taking cuisine, the sheer ambition of which has to be admired. Mushroom parmesan agnolotti has a beautiful explosion of umami flavours. The exquisite pasta work in this dish is breathtaking. Pork tail sour leaf is a sensational dish in both its simplicity and its execution. The pork tail is seasoned right to the edge, and is perfectly matched by the piquant nature of the accompanying greens.
PSST! This quality of world-class dining would cost at least $100 more in Sydney or Melbourne, making esquire exceptional value for money.