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Restaurant

Samesyn

3/24 Bell St, Torquay VIC 3228, Australia

Recommended by 61 people

Updated

Find Samesyn

3/24 Bell St, Torquay VIC 3228, Australia

Directions ↗
+61 482 560 776
HoursMonday: Closed Tuesday: 5:30 – 11:00 PM Wednesday: 5:30 – 10:30 PM Thursday: 5:30 – 11:00 PM Friday: 5:30 – 11:00 PM Saturday: 12:00 – 3:00 PM, 5:30 – 11:00 PM Sunday: Closed

*Opening hours may differ during holidays.

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About Samesyn

At Samesyn, every plate is prepared and served directly by the kitchen brigade, cutting out waitstaff entirely. The dining room feels more like an open dinner party—unpretentious, relaxed, and run on a zero-waste ethos where the kitchen skips the general waste bin altogether. Coast regulars treat it as an informal degustation counter, working through multi-course tasting menus built on reclaimed produce and regional game. Expect house sourdough paired with cultured butter, cold-smoked kangaroo under glass, and dry-aged Great Ocean duck finished with duck fat salted caramels.

  • Chef-Led Floor Service: Chefs run the floor directly, explaining ingredient origins and dish preparation tableside without front-of-house intermediaries.
  • Zero-Waste Closed Loop: Operates without a general waste bin, utilizing every ingredient cut and partnering with Surf Coast Feed Me to combat food waste.
RestaurantModern AustralianRestaurant

What's On at Samesyn

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Choose Samesyn

Discover how Samesyn redefines fine dining in Torquay through chef-served tasting menus and closed-loop community sustainability.

  • Direct Chef-Led Dining

    Dishes are delivered directly by the culinary brigade, who personally present each course and detail the origins, creativity, and preparation behind every plate.

    The chef serves the food and tells you about the origins and cooking prep. Seriously intimate and very special food and experience, brings you closer to your food and the kitchen and the amazing people cooking and serving.

    Leon Yin

  • Inventive Tasting Menus

    The kitchen presents an adventurous multi-course tasting journey highlighting inventive techniques, theatre, and bold flavour combinations.

    exquisite tasting menu which included 5 starters, 2 middle courses with dry aged duck as the main, all accompanied by wonderful sourdough and fresh cultured butter followed by two delicious desserts

    Justin Giuliano

  • Warm Unpretentious Hospitality

    Guests experience genuine hospitality and heartfelt care that replaces traditional fine dining stuffiness with authentic warmth.

    From the moment you walk in, you’re welcomed like part of the family. The atmosphere is warm, relaxed and truly reflects what a great community restaurant should be.

    Nic

  • Gratifying Purpose-Driven Ethos

    Patrons find genuine fulfillment in supporting an establishment actively dedicated to community welfare and local food security.

    Dining here feels good not just because of the food, but because of what they stand for.

    Kelly

  • Zero-Waste Ingredient Ingenuity

    The kitchen operates a closed-loop system that reimagines surplus and overlooked produce into refined dishes without standard waste bins.

    They are using features of overlooked ingredients that we’d usually discard, and instead are preserving and reimagining food

    Mel B

  • Tangible Community Support

    A dedicated partnership with local food charity Feed Me channels rescued ingredients and profits into reducing regional food insecurity.

    Samesyn 2.0 partners with Feed Me to rescue food destined for landfill, ensuring that perfectly good produce reaches those in need.

    Nic

Signature savory courses crafted and served directly by the kitchen chefs

  • Smoked kangaroo

    Raw kangaroo / kangaroo tartare was memorable. The lean, meaty flavour of the kangaroo was perfectly offset by the tangy sour notes of the keffir cream.

    Jasmine (Jas.eats)

  • Dry-aged duck

    Their roast duck is just perfect - the instant euphoria easily tops even some lf melbourne’s best ducks.

    Mel B

  • Retired dairy cow with garum butter

    And the dairy cow with garrum butter has this earthy rich tone that you cant shake off literally and in your mind.

    Mel B

  • Chicken liver pate on crispy chicken skin

    We started with the crusty bread and pate in crispy chicken skin. Star of the night. Must try.

    David McKay

Other favorites

Complementary breads, house desserts, and unique handcrafted beverages

  • House-made sourdough with cultured butter

    Luckily, we saved the stacked serving of sourdough and the rich creaminess of the cultured butter carried us home.

    Jasmine (Jas.eats)

  • Chocolate mousse with sourdough chocolate crumbs

    The chocolate mouse with sour dough chocolate crumbs was really delicious with a teeny sherry on the side.

    brett gardner

  • Fig leaf mocktail with finger lime

    Fig leaf mocktail with finger lime is so rich in flavour I don't understand how they got all that flavour into a drink.

    Leon Yin

  • Duck fat salted caramels

    finished with duck fat salted caramels there was nothing more we could have asked for!

    Justin Giuliano

Beyond the menu

Thoughtful hospitality touches that turn multi-course dining into a personal experience.

  • Ensemble Birthday Singing and Surprise Desserts

    The kitchen team pauses service to gather and sing happy birthday to celebrating guests, pairing the moment with surprise custom desserts.

  • Personal Chef Service and Provenance Storytelling

    With no front-of-house waitstaff, every dish is personally presented, served, and explained tableside by the chefs who cooked it.

  • Full-Tasting Dietary Customization

    The kitchen customizes full multi-course degustation experiences, including an 8-course plant-based tasting menu alongside standard meat-focused courses.

  • Direct Pre-Arrival Seating Inquiries

    Before service begins, the chef and owner personally telephones solo diners to check in and confirm their exact seating preferences in the dining room.

Before you head over

Practical tips on ordering, drinks, and dietary options for dining at Samesyn.

  • Bring Your Phone for Menus

    Printed menus are not provided on the tables, so ensure your phone is charged to scan and access the digital menu.

  • Consider In-House Drink Pairings

    BYO bottles incur a $50 corkage fee, so consider pairing your meal with selections directly from their curated wine, cocktail, and mocktail list instead.

  • Pre-Book for Dietary Tailoring

    The chefs seamlessly accommodate dietary requirements—including full vegan tasting menus—while actively minimizing kitchen food waste.

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