For the love of all things southern and juicy, The Curious Squire has done it again! With the introduction of new Head Chef Daniel Tropeano comes a deep-fried and delicious new menu that pairs perfectly with their full selection of James Squire brews.
Loads of cool new additions appear on this menu, like Crabby Patty burgers, cheese sticks and beer-infused sorbets.
“I wanted to create a menu with fun, creative and extravagant flavour combinations. Foods and flavours that captivate guests and pair perfectly with the range of James Squire beers,” says Daniel Tropeano.
With every new Curious Squire menu comes one of their famous Eat & Tweet launches, organised by Girl About Town. We always make sure to clear our schedules for this one, as there’s nothing like a solid Squire feed!
We began with two entrees: Montery Jack cheese sticks and mushroom aranchini. By using Montery Jack cheese instead of mozzarella the cheese sticks had a much sharper, richer flavour that was paired well with a house-made BBQ sauce. Mushroom aranchini are always a solid entree choice, and since these were the first thing Chef Daniel Tropeano was allowed to cook as an apprentice they were particularly delicious.
Next came the Crabby Patty, a particularly insta-worthy soft shell crab burger inside a black bun. The crab was delicious, crunchy and dressed with some coleslaw, avocado, Squire Sauce and aoili, like any crab burger should be. Though The Curious Squire’s burger range is already drool-worthy, it’s good to see some lighter options popping up.
Over on the other end of the burger scale is the famous Sloppy Joe. Aptly titled for the extreme mess made while eating one of these goodies, inside the soft, sweet bun you can find onion rings, corn chips, cheese and chilli beef. So deliciously oozy and satisfying!
Southern-style BBQ is a big part of The Curious Squire experience, so if you want the full show definitely opt for the American Pork Ribs. The tender meat pulled straight off the bone, so if you want to avoid getting your hands dirty from the sticky marinade it’s pretty easy to use cutlery. Served alongside the ribs were three of the Curious Squire’s Hot Links – sausages made from a secret in-house recipe, with three different beer infusions: The Swindler Summer Ale, The Chancer Golden Ale and Jack of Spades Porter.
For the vegetarians, a new smoked veg pizza has been introduced, with heaps of grilled and roasted vegetables piled on top of a crunchy base.
If you dare to try fit in dessert after your Squire Feast, a rendition of the traditional PB&J has been added. An icing-sugar dusted Pop-Tart sits atop a bed of ice-cream and jam, a simple but delicious end to a meal.
Between each course we were served a selection of sorbets, each infused with James Squire beer or cider. These were designed to be palette cleansers and were a refreshing, light way to break up the meal.
If you’re keen to chow down on some of these delicious new menu items, you can find The Curious Squire at 10 O’Connell Street North Adelaide, open every day but Monday.