GRillaz, the story so far...

It all started when butcher Paul, met chef, Janto.

Meeting at wholesale butchery, as colleagues, we quickly became friends after realising we had a few things in common - a passion for the finest cuts of meat and quality ingredients, putting character into our craft, and a desire to create our own unique space that stood out in the restaurant jungle of Sydney.

Conversations became a reality, and the ideas started to take shape. Joining forces to create an unstoppable team, the foundations of GRillaz were laid.

Setting up in Kensington, we created an offbeat menu that became popular in the local area. With our partners, we source the best. Everything we cook, we eat ourselves. Suprme taste and wholesome flavour is at the heart of what we do. Everything is fresh, from the grass-fed Angus beef cuts to our house-made sauces and hand-crafted patties.

We are more than just food. We’re disrupting the promises made everywhere about sustainability and responsibility. We mean what we say. We source ethically, and we care about our jungle. We reduce, recycle, reuse, return and try to leave things better than found. From your meal, to the environment, we care.

We care about our tribe, our customers, our people, our partners and our community. We embrace the sharing economy, we partner, we collaborate, we optimise.

We love life and embrace the weird and wonderful world we live in, and we want you to do the same.

You deserve the best. Life is busy, let us cook for you. Come and join our jungle.