Grassfed squashes the beef with its plant-based burger joint in Fish Lane
Grassfed squashes the beef with its plant-based burger joint in Fish Lane
Grassfed squashes the beef with its plant-based burger joint in Fish Lane
Grassfed squashes the beef with its plant-based burger joint in Fish Lane
Grassfed squashes the beef with its plant-based burger joint in Fish Lane
Grassfed squashes the beef with its plant-based burger joint in Fish Lane
Grassfed squashes the beef with its plant-based burger joint in Fish Lane
Grassfed squashes the beef with its plant-based burger joint in Fish Lane

Grassfed squashes the beef with its plant-based burger joint in Fish Lane

When Jonny Garrison first met Alejandro Cancino, Brisbane’s plant-based dining scene changed forever. As the operator of Brisbane’s largest vegan market and acclaimed fine-dining chef respectively, any partnership between the two was bound to be incredible. After a few months of tinkering in the kitchen, the duo opened plant-based burger and ice-cream joint Grassfed a week before Christmas. This cosy Fish Lane spot is already shaking up the scene, proving that meat-free deliciousness is as mouth-watering as its beefy counterpart.

Jonny Garrison first made a splash in the plant-based dining scene as the brains behind I Should Coco – a coconut-based soft-serve ice-cream outfit dispensing vegan-friendly swirls at the Boundary Street Markets. After noticing a demand for more vegan options at the markets, Jonny volunteered to organise Brisbane’s vegan market – a hugely successful institution still running today. Through his travels Jonny met hatted-chef and vocal proponent of plant-based dining Alejandro Cancino, who at the time was working as head chef of acclaimed inner-city restaurant Urbane. Alejandro was in the midst of putting together his own plant-based product business Fënn Foods, which was already distributing a popular sesame cheese and had a range of meat-alternative burger patties in the works. Jonny and Alejandro joked about going halves on a new concept pairing their respective products, and soon jokes turned to serious discussion. Thus came the idea for Grassfed – a plant-based burger and ice-cream outlet that showcased the possibilities of meat-alternative products. Fish Lane was tabbed as the location, and soon the duo secured a spot sitting snugly between Big Roddy’s Rippin’ Rib Shack and hip-hop bar Next Episode.

Before the launch, Alejandro and Jonny went back and forth on ideas, testing recipes and flavour pairings using Alejandro’s range of alternative protein vEEF patties. The fine-tuning process aimed to establish the burgers as a gourmet alternative, using the best ingredients and paying attention to the small details to ensure the bites were a step above readily available options. The work paid off – Grassfed’s entirely vegan menu is stacked with salivation-worthy options. The Classic, Aussie and B.F.C. burgers all come with a smoky and crispy vEEF patty, while a chick’en schnitzel, tasty felafel, shredded barbecue jackfruit and vBacon offer meat-free spins on popular favourites. Add-ons and sides include the eye-catching pink-protein patty, curly fries, buffalo cauliflower bites and chick’en nuggets. Jonny’s selection of soft-serve ice-creams is also available, with a condensed selection of four varieties on offer (plus rotating flavours to come), as well as shakes topped with soy spray cream. As for the drinks, Grassfed serves up a selection of soft drinks and kombucha, and a forthcoming liquor license will see the spot serve beer and cider from Young Henrys.

Grassfed is now open to the public. For opening hours and more information, check out Grassfed’s entry in the Stumble Guide.

The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.

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