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The Squire’s Landing Opens at Circular Quay

The Squire’s Landing has officially arrived at Circular Quay’s Overseas Passenger Terminal.

The Squire's Landing

Housing a two-storey restaurant, The Squire’s Landing features a free-standing fully-glazed microbrewery, architecturally designed amid the Sydney Opera House and Sydney Harbour Bridge.

A partnership between Mantle Group Hospitality and Lion, The Squire’s Landing is the seventh and Australia’s newest James Squire flagship complementing existing Brewhouses in Brisbane, Newcastle, Melbourne, Adelaide and Perth. The Sydney venue tells the legendary tale of James Squire, a convict on the First Fleet and Australia’s first brewer, honouring the legend that is James Squire, at the same location where he first set foot on Australian soil almost 230 years ago.

The venue’s Head Brewer, Peter Merrington, will be permanently based onsite crafting exclusive small-batch brews, and delivering James Squire Limited Releases and its nine core range beers and ciders.

At the official venue launch, The Squire’s Landing will be one of the only places in Australia to serve the world’s oldest surviving beer made new, The Wreck, which has extremely scare and limited supply. James Squire’s most rare and special beer to date was crafted using 220-year old yeast discovered in the depths of Australia’s oldest merchant shipwreck, Sydney Cove. Multiple external decks and terraces offer an open-air dining experience and the ultimate spot to host any function.

The Squire’s Landing food menu brings together modern Australian flavours and is designed by Head Chef, Angus Harrison, in collaboration with Mantle Group Hospitality’s Executive Chef, Deniz Coskun. Expect hearty pub classics including burgers and steaks as well as intricate dishes using seasonal produce at the upstairs restaurant offering. Both menus have been crafted so that each dish pairs perfectly with the James Squire core range.

The Squire’s Landing features signature kitchen equipment includes state of the art Josper Ovens, a custom-made Manhorne BBQ Smoker, rotisserie over an iron bark coal pit and wood-fire grill fuelled by Turkish charcoal.

The venue will be open for lunch and dinner initially with breakfast soon to follow.

Take a look at the photos below:

The Squire’s Landing

The Squire’s Landing

The Squire’s Landing

The Squire’s Landing

The Squire’s Landing
Overseas Passenger Terminal
Circular Quay, Sydney

Photo Credit: Supplied

About the author

Corinne Mossati

Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Gourmantic, Cocktails & Bars and The Gourmantic Garden. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read the full bio here.