Lofty Ambitions

ambitions Lofty

Squires Loft has been a popular part of the Subiaco hospitality scene for decades and under new ownership, it’s position as one of the premium spots for an excellent feed is set to climb even higher.

WORDS | Gabi Mills SINCE 1995, SQUIRES Loft has been combining the finest range of Australian meats and produce to provide guests with a memorable dining experience. The success and demand for Squires Loft’s unique approach to creating flavour on a plate has led to substantial interest in customers and staff wanting to duplicate the business model.

As a result, there are now multiple restaurants under the Squires Loft name now feeding customers around Australia.

You’ll find the WA Squires Loft version is located in the heart of Subiaco Village (12F/531 Hay Street) and it’s always a buzzy place to meet friends or work colleagues for a long lunch or after work feast. The popular steak and grill house has been built on its previous 11-year success story, and has managed to increase popularity despite the challenges of COVID since new owner Stewart McDonald took over the business, post-pandemic.

“Known for its classic rib-eyes and pork ribs, our customers have been seeing a few upgrade in the menu and local events, especially catering for the local patrons,” says Stewart.

In the Eastern States, all the steaks are yielded from a combination of Australian pasture-fed and grain-fed beef, predominantly from the lush green pastures of the Gippsland District in Victoria, Northern New South Wales, and QLD.

“Our beef is wet-aged for 28 days

at strictly controlled temperatures to maximise tenderness and enhance flavour even further,” says Stewart.

Meanwhile, in WA the restaurant’s meat suppliers are award-winning industry players, from top quality, exclusive and extensive range of food brands, to exclusive suppliers who have always maintained a continual commitment to quality in the past 50 years.

“We have our own cutting line at the meat supplier, with the same crew cutting all our steaks to ensure consistency,” says Stewart, who also operates a long-standing exhibitions business.

“Our portioned steaks are then vacuum-sealed ready for delivery.”

Not only is the meat itself top quality; Stewart believes that the secret to their success is a combination of produce quality, exceptional service, and spot-on cooking standards, with an additional secret ingredient: steak basting.

“This is the defining point in our unique flavour and delivers the massive Squires Loft taste which brings customers back time and time again,” says Stewart.

“All our steaks are basted throughout the cooking process and our famous pork ribs are marinated and slow-cooked for 15 hours then chargrilled for that extra flavour.”

Even a first-time visitor will be struck by the service. In a world of anonymous, unengaged staff, the Squires Loft is a pleasant surprise.

“You will be serviced by a team of young, energetic, and professional hospitality service staff, who have multi-cultural background, local and international work experience,” says Stewart.

“What sets them apart is the fact that our restaurant service staff are typically “people people” who are friendly, personable and have great customer service skills. They know the menu inside-out so they can competently talk about and recommend food and drink, handle customer complaints, and create an unforgettable customer experience.”

Unsurprisingly this combination of excellent ingredients, technically on-point cooking and friendly staff makes Squires Love a popular place for business people to gather and share a drink during a meet and greet. Many an off the Terrace resources deal has been struck over a bottle of Pinot and a rare steak served at Squires Loft, says Stewart.

Time to pull up a chair at an old favourite, we reckon.