SUPABAD
NATIVE AUSTRALIAN
X
JAPANESE
EMBRACE THE
UNTRADITIONAL
SupaBad is a kitchen takeover concept that transforms cafés, bars, and restaurants into an unforgettable dining experience. We also provide private dining options, ranging from small gatherings to large events, including weddings. We work exclusively with Native Australian ingredients, that we source straight from Indigenous farmers and producers.
MEET YOUR CHEFS
Chris Bateman and Zane Schnitzerling bring a wealth of fine dining experience from prestigious restaurants in Australia and abroad.
Together, they combine their skills and creativity to craft dishes that are both familiar and extraordinary, pushing the boundaries of what Australian food can be.
NATIVE
AUSTRALIAN INGREDIENTS
Our menu features a variety of Native Australian ingredients, including Davidson Plum, Finger Limes, Tasmanian Pepperberry, Saltbush, and Wattle Seed to name a few.
Our goal is to introduce people to the unique flavours of Australia. At SupaBad we are pushing the boundaries of modern Australian cuisine, which has been overlooked for too long.
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“I haven’t tasted ramen like that since I was last in Japan!
Gabby
The Wagyu beef spring rolls were a mouth explosion to say the least!
Dimi
All the flavours were outstandingly delicious and the flavours were ‘SUPABAD’.”
Jordan