by Margie Fraser
Artichoke (Australia)
no. 37, December 2011 - February 2012
pp. 50-53
The December 2011 issue of Artichoke magazine features Brisbane's latest hot spot, Esquire Restaurant. Designed by HASSELL in collaboration with owners Cameron Murchison and Ryan Squires (Squires is also the chef), Esquire is spare, masculine and luxurious and it aims to convey the crispness and honesty of the food that is prepared at the restaurant. "The design process was very interactive," HASSELL senior associate Stephen Cameron is quoted as saying in the article.
The article also notes that, "While some preparation and cooking takes place behind the scenes, most of it happens in the theatre of two open kitchens, one is fitted with a charcoal stove of Squires's own specifications. Firewood is neatly stacked on the long perimeter bar table to give the clue that open fire cooking is on the cards. The second open kitchen is a flurry of activity with a team of chefs preparing an exquisite array of rarefied produce, with all the grace and intuition of artists. Designer David Edmonds's ceramic platters in earthy colours and organic shapes complete the picture."
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