American Bar-B-Q (easily confused BBQ, Barbeque, Barbecue): Is essentially meat cooked in a way which is utterly delicious but will likely render you with a coronary blockage if you eat it on the daily. Still, it hasn’t stopped responsible Adelaide foodies from embracing the trend of proper burgers, slow cooked meats, sauces, wings and all things protein. Washed down with a James Squire craft beer, the Curious Squire’s new menu is simply even better than their already impressive dedication to the art of USA Food.
First up, Monterey Jack Cheese Sticks. As a staple to American diners, Chef Dan’s simple adaptation to cheese choice was just the right move. The creamy Monterey Jack oozed sharp flavour and was offset nicely by a side of tangy homemade BBQ sauce that we could drink on its own. Pair this with James Squire’s ‘150 lashes’ pale ale.
We have a love-hate relationship with arancini balls — always pleased to see them but usually left feeling unmoved by the lack of flavour and glugy texture. So Chef Dan set expectations high when he hinted he’d perfected the arancini during his apprenticeship days. He wasn’t wrong either. THIS IS NOT A DRILL. They were dreamy… fluffy and flavoursome on the inside and shelled by a light crispy crust on the outside. Is it wrong to order a main of arancini? Pair them with the Nine Tales Amber Ale.
Between courses we “cleansed the palette” (fancy, right?) with a refreshing cider-infused sorbet. Now… we don’t know why pear cider is not a standard flavour of sorbet yet but somebody needs to start selling this by the litre, pronto. The quirky addition to the menu will no doubt be a hit in summer!
We’re no stranger to ye ‘ol soft-shell crab burger but what makes this one so damn fantastic is the southern fried chicken flour coating and special Squire sauce. Grab a pint of Orchard Crush Apple Cider to compliment this dish.
The Sloppy Jos are not for first dates or the faint-hearted. Chef Dan relished in the idea of Jos being enjoyed messy and dripping down your arm. It was like Chili Con Carne got together with a burger. The Jo packed a punch and was built with the works including housemade onion rings and corn chips for crunch. Pair this with The Chancer Golden Ale.
A smokehouse wouldn’t be complete without tender American pork ribs and beer infused sausages now would it? Juicy meats were skillfully blackened and drenched in more tangy BBQ sauce. By which point we could have popped a button – but No. Food. Gets. Left. Behind.
We finished off with The Chancer Golden Ale sorbet, slightly more bitter compared to the cider but surprisingly addictive. You’ll be going back for more, guaranteed.
Get a taste at The Curious Squire at 10 O’Connell St, North Adelaide or prepare to drool here.
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