Grill’d transforms two restaurants into 100-per-cent plant-based

Kaycee Enerva

Kaycee Enerva


Australian restaurant chain Grill’d has teamed up with plant-based food company Impossible Foods,  giving two of its restaurants a revamp, converting them into 100-per-cent plant-based venues.

Beginning this month, customers will be able to explore an entirely plant-based menu featuring 23 plant-based burgers and a range of sides and salads. 

The new green concept restaurants, dubbed Impossibly Grill’d, are located in Crown Street NSW and Collingwood Victoria. They are fitted with leafy green interiors with “head-turning pops of colour” to give the traditional restaurants a top-to-toe revamp. 

“We’re thrilled to open the doors of Impossibly Grill’d, an entirely new healthy, sustainable plant-based restaurant concept where guests can enjoy the tastiest meat-free burgers in Australia,” said Simon Crowe, founder and MD at Grill’d. 

The burger chain was also the first to offer plant-based burgers from Impossible Foods, with four new burgers, including Impossible Simply Grill’d, Impossible Vegan Cheeseburger, Impossible Garden Goodness, and the Impossible Australian.

In addition to the vegan burgers, the restaurant will also offer plantain-based “Plantein chicken” and its new Grill’d Impossible Loaded Chips. 

Established in the US in 2011, Impossible Foods creates its products from genetically altered ingredients – heme (soy leghemoglobin) and soy protein. Its signature product, the Impossible Burger, is known as something that “looks, cooks, and tastes like beef”. 

“Whether you’re vegetarian-ish, plant-based or experimenting with going meat-free, Grill’d be a progressive brand that supports all food tribes no matter consumer’s needs and preferences,” Crowe concluded. 

Aside from launching its green concept stores, the restaurant chain also brought back Meat-Free Mondays. Launched in 2019, the initiative encourages customers to go meat-free for one day a week. 

Learn more about the benefits of going meat-free one day a week here: Meatless Mondays

Kaycee Enerva

Kaycee Enerva

A digital content manager based in the Philippines, Kaycee Enerva has written for multiple publications over several years. A graduate of Computer Science, she exchanged a career in IT to pursue her passion for writing. She's slowly practicing sustainability through period cups, and eating more plant-based food.


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