Planning a ‘foodie’ wedding? Meet Ryan Squires from Esquire, the three-hatted Brisbane venue you need to know about

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It’s hard to know where to start with Ryan Squires. Having worked at some of the world’s finest, three-Michelin-starred kitchens (including Thomas Keller’s The French Laundry in the Napa Valley and Ferran Adrià’s elBulli in Spain – which, when it was open, was lauded as ‘the most imaginative generator of haute cuisine on the planet’), his resume reads like one big name-drop. And rightly so – trust us, this chef’s got serious talent.

Known for its innovative degustation experiences, Squires’ restaurant, Esquire, has set a new standard for Brisbane venues, earning itself the title of the city’s first three-hatted restaurant. So it’s no wonder the Eagle Street restaurant has won over foodie couples looking for a reception venue that will really amaze their guests. We caught up for a quick chat with the Gold Coast-born chef to talk about Esquire, plus what makes a great winter wedding menu.

Related articles: Food, glorious food: the pros and cons of different serving styles and Receptions advice: Melissa Nguyen from Brisbane Convention & Exhibition Centre shares her top tips


Esquire has quickly made a name for itself for its fare and as an incredible option for ‘foodie couples’ looking for a wedding reception venue. What do you think separates Esquire from other restaurant reception venues?
“We noticed a gap in the Brisbane market for restaurant wedding venues with high-standard fare. At Esquire, we believe great, creative food doesn’t have to be expensive and our goal is to simply make the customer (or bride and groom) to want to keep returning. Our chefs are also truly passionate and our team has desire to offer the best service.”

What’s the secret to putting together a great menu for a wedding?
“We base our menus off what is in season in the time and we only use what’s being picked, caught or harvested that particular week.”


What’s the number-one dish on your menu right now that wedding guests can’t seem to get enough of? What are guests really loving right now?
“Our sliced air-dried beef with a mustard and Cara Cara orange gastrique [a sauce made from caramelised sugar and vinegar].”

What flavours or techniques are you currently excited to be working with?
“We’re enjoying incorporating a gentle smoking for foods, especially in these cold months.”


A little more about Esquire…
One of Brisbane’s most highly regarded restaurants, Esquire features a degustation space of the same name (seats 65, 150 standing) and, esq., a more casual à la carte space (seats 25, 80 standing). Both are contemporary in style, with views of the Brisbane River and the Story Bridge, making it perfect for modern weddings. Dishes could include anything from malt croissant with molasses butter to sweetcorn agnolotti with bisque oil – the menu changes daily (it’s all about seasonality), but the restaurant’s chefs always welcome suggestions from brides and grooms.

To find out more or to make an enquiry, visit Esquire’s website here or email

Dreaming of the perfect venue? Take a look at our local receptions guide..