Already well-loved for their juicy steaks and moody, no-fuss atmosphere, the team at Squires is taking things up a notch this winter with a new Sunday special that’s all about indulgence, a bit of theatrics, and seriously good local produce.
We were lucky enough to get a sneak peek of Tomahawk Sundays: A Fiery Winter Feast — and let’s just say, if you’re planning a winter hibernation, make sure this is your last stop before you settle in.
Keep up with the latest food and booze news across the region here.
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Here’s the deal: you can still order from their full à la carte menu, but the main event is a 1.2kg Tomahawk Steak, carved and plated by the chef – the pièce de résistance? A sauce set ablaze tableside — yes, there are actual flames. It’s bold, dramatic, and genuinely delicious. The meat is sourced from Geelong’s only meat producer, Provenir, with 100 per cent grass-fed, organic, and tender as anything — full of that rich, smoky depth you only get from top-tier beef cooked over flame.
But let’s not breeze past the entrées and sides — they’re show-stoppers in their own right. The baked mushroom and feta arrives wonderfully hot, with juicy mushrooms cradling creamy, tangy crumbly feta — earthy, rich and comforting, like the ultimate winter starter. The garlic prawn skewers are grilled just right, still juicy with a gorgeous char, bathing in a garlic marinade that hits all the right notes.
Fried halloumi fans, rejoice: this one’s golden and gooey, served with a touch of sweetness to balance the salt. Grilled veg skewers add a lovely pop of colour and freshness — think charred capsicum, zucchini and mushroom, smoky and sweet with every bite.
On the side, baked potatoes and thick-cut chips deliver serious comfort food energy — crispy on the outside, fluffy on the inside, and made for sauce-dunking. Speaking of which, the sauces at Squires deserve their own spotlight. The blue cheese sauce is rich, velvety and perfectly funky. The garlic sauce packs a punch without overwhelming the palate, and the Squires Baste — a house-made classic — brings it all together with savoury, umami depth. You’ll be pouring it on everything, trust us.
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To drink, the wine list is stacked with 75 per cent local labels, thoughtfully curated to pair with the bold flavours on the plate. It’s a real celebration of the region — and you can taste it in every sip and bite.
And just when we thought we couldn’t fit another mouthful, out came the dessert: sticky date pudding. Moist, light, and cloud-like, it sat in a moat of golden caramel sauce that should honestly be bottled and sold. The perfect sweet note to end on — the kind of dessert that makes you consider unbuttoning your jeans just to savour a second helping.
Moussa Srour, Managing Partner at Squires Loft Torquay & Geelong West, knows what he’s doing when it comes to good, hearty food and in his own words “I’m a chef first – if someone doesn’t know food, how can people trust the restaurant?”.
Hot tip: Tomahawk Sundays launch this June at Squires Loft Torquay and Geelong, just in time for Tastes of Geelong. Book in, bring your appetite, and prepare for a lunch that’s equal parts spectacle and flavour bomb.
Squires Loft Torquay and Geelong are doing winter right — one flame, one forkful at a time.
