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The days are getting longer, our dishes are getting lighter and our cocktails are getting fruitier. We have said goodbye to dishes like wild boar and kangaroo sausages and hello to spanner crab salad and orange blossom and local hive honey cheesecake. To make things (kind of) easier when you next dine at The Squire’s Landing, we have selected a few highlights from the restaurant spring menu that are simply a must-try.
This stunning dish is art on a plate. Assorted beets, pickles, black kale rice crackers and radish are delicately arranged on a plate to make this The Squire’s Landing’s ‘Most Instagram-able’ entrée. The combination of goat’s cheese and beetroot is fool-proof, sharing sweet and sour notes and delivering an explosion of flavours with each other individual element.
Fun fact: Over 1500 of edible pillows a week are served at The Squire’s Landing and each one is handmade with love by our passionate team.
Since taking our handmade potato gnocchi off the menu would have been a crime, our Executive Chef decided to reinvent it for spring. Swapping out peas, pumpkin and grana padano with goat’s cheese, pea purée and beetroot crisps makes this gnocchi a little lighter on the palate and certainly a little pleasing on the eye. The gnocchi is a dish with plenty of body so we recommend you save ample room for this one!
We decided to highlight this dish for two reasons.
Whatever you do, always order the Moreton Bay bug ravioli.
The menu says to share… But that’s debatable. This 1.4kg slab of protein comes with a healthy dollop of our famous chimichurri sauce to complement the wood fired flavour. We also throw in a serving of french fries because carbs are everything.
We are also pleased to announce that our long-time beef suppliers and good friends at Teys recently took out Gold in the Grainfed Beef Class at the Sydney Fine Foods Branded Beef Competition for their Riverine Premium Beef. You can order a Tomahawk, rib fillet or a rump steak from The Squire’s Landing’s restaurant menu to experience the taste of this award-winning beef.
The ‘Pina Colada’ has inverted commas because usually our desserts come laden with cream and other non-fitspo ingredients. The ‘Pina Colada’ breaks all the rules.
The pineapple and almond cake is made from almond meal and coconut oil which combine to create perfect density. Our clever Pastry Chef has created a lime meringue made from aquafaba… Aka the juice from beans. The meringue is definitely the hero of this dish, providing a subtle crunch alongside mint, rum jelly and sorbet.
This light, summery dessert is dairy free and offers our vegan customers a fabulous and fruity option for sweets!
Vegan desserts are great but have you tried our cheesecake crumble? This stunning dish gives the beetroot and goat’s cheese entree a good run for the ‘Most Instagram-able’ dish on the restaurant menu and contains everything bad for you, mostly from a cow. But every calorie is worth it.
This dessert is served in a cute terrarium with blood orange jelly, fennel chantilly and pistachio crumble providing the most amazing array of textures. Ensure you dig deep into the terrarium for the smooth, creamy cheesecake component!
Our spring menu is not the only thing that has had a makeover recently. The team at The Squire’s Landing has also been very busy shaking up new cocktails! Why not take a look at the list while you are here?
You have read about the menu highlights and now all that is left to do is book a table!