Samesyn restaurant, located on Bell Street in Torquay, opened its doors in late 2019, founded by local chef Graham Jefferies. With a rich culinary background that includes stints at top establishments like Pettavel and Baveras, and the award-winning Tulip in Geelong, Graham’s dream was to create a vibrant dining space in his hometown.
Opening just before the COVID-19 pandemic, Samesyn quickly forged strong connections within the community. Despite the challenges, the restaurant gained a solid reputation and was honored with a hat in the Age Good Food Guide in 2022. However, Graham felt there was something missing.
A friendship with Brooke Murphy, founder of the Surf Coast’s Feed Me initiative, opened Graham’s eyes to the issues of food waste and insecurity in the region. With about 30% of food produced in Australia ending up in landfill, the stark reality of food wastage deeply resonated with him. This led to discussions about how Samesyn could make a difference.
The Birth of Samesyn 2.0
Inspired by these conversations, Graham envisioned transforming Samesyn into a purpose-driven organization. Thus, Samesyn 2.0 was born—a restaurant committed to minimizing food waste while supporting the community. The goal was clear: create delicious meals that contribute to a greater cause.
Samesyn 2.0 partners with Feed Me to rescue food destined for landfill, ensuring that perfectly good produce reaches those in need. By offering a “pay what you feel” model at local markets, Feed Me empowers everyone to access affordable food while raising funds to combat food insecurity.
A Sustainable Dining Experience
Opened in February 2024, Samesyn 2.0 embodies a commitment to sustainability and community service. The restaurant operates without traditional waste management, banning single-use items and striving for near-zero waste through composting and recycling. Each dish features overlooked ingredients, showcasing the beauty of using every part of a plant or animal.
Graham’s transformative vision even led him to London for an internship at Silo, the world’s first zero-waste restaurant. This experience inspired the restaurant’s new direction, prompting a complete reimagining of how food can be sourced, prepared, and enjoyed.
Culinary Innovation
At Samesyn 2.0, the menu is a celebration of creativity and sustainability. Each dish incorporates at least one ingredient typically considered waste, such as herb stem vinegar or chicken oysters. In a bold move, the restaurant has replaced traditional Angus steak with dry-aged beef from retired dairy cows, turning a potential waste product into a flavorful dining experience.
The restaurant also proudly participates in the Good Fish Project, ensuring that no endangered seafood is served and that all meat comes from vetted free-range farms. This commitment to responsible sourcing reflects Samesyn’s dedication to both quality and ethics.
A Unique Dining Atmosphere
Samesyn 2.0 features an inviting and friendly ambiance, where guests can enjoy exceptional food and wine while knowing their patronage supports those in need. With no front-of-house staff, the restaurant relies on a team of passionate chefs who prepare, cook, and serve each dish, sharing their techniques and philosophy with diners.
The extensive wine list offers a mix of traditional and minimal intervention options, while cocktails often feature foraged ingredients, adding a unique touch to the dining experience.
An Important Initiative
Samesyn 2.0 is more than just a restaurant; it’s a heartfelt initiative dedicated to making a difference in the Torquay community. By prioritizing sustainability, reducing food waste, and supporting local families facing food insecurity, Samesyn is setting a new standard for what it means to dine with purpose.
Whether you’re a local or a visitor to Torquay, dining at Samesyn 2.0 is an opportunity to enjoy delicious food while contributing to a vital cause. Come experience the warmth, creativity, and commitment to community that defines Samesyn, and be part of a culinary journey that inspires change.
