Samesyn 2.0 is a profit-for-purpose enterprise dedicated entirely to community impact, returning 100% of profits back into local initiatives. Eliminating the line between kitchen and front-of-house, Samesyn is run exclusively by chefs who handle every step of the journey—from conceptualizing and cooking the dishes to serving guests directly at the table. Operating without a general waste bin on-site, this chef-led model ensures total accountability over every ingredient, material, and dollar, creating an uncompromised dining experience rooted in purpose and hospitality.
Profit for purpose enterprise
Samesyn 2.0 is in partnership with Feedme, a local charity that rescues/ intercepts food destined for landfill. In Australia 30% of food produced ends up in landfill due to absurd reasons like wrong shape, colour or damaged packaging. The charity resells the food and uses the revenue to make 6000 meals per week for local families. With our partnership, we get to use some of the rescued vegetables that are diverted from landfill in the cooking; mainly as background components to the local farmers that we still support. In return for this Samesyn 2.0 donates ALL its profits back to the Feedme charity.
Through our ongoing partnership with Feed Me—a charity that provides a family meal for the cost of $1—Samesyn 2.0 is proud to translate our culinary mission into meaningful community impact. In our first six months of trading, we contributed $17,180 to the cause, followed by $43,640 in the 2024/2025 financial year, and $62,840 in the 2025/2026 financial year. To date, these donations total $123,660, directly funding over 123,000 nutritious meals for families in need.
The main ingredients used from the charity are carrots, beetroot, onions, potatoes, fruit, and other vegetables which are mainly used for pickling and fermenting.
Sourcing produce
Samesyn 2.0 operates under a strict, values-driven ingredient sourcing protocol. A portion of our produce selection relies on vegetable rescue—diverting quality produce from charity channels to prevent landfill waste. Beyond these rescued items, every ingredient in our kitchen is selected first and foremost with a locality-first mindset. However, we intentionally prioritize superior ethical profiles, sustainability, and animal welfare over geographic proximity. For instance, when a product like interstate Murray Cod offers an exceptional environmental and ethical standard, we will source from further afield.
Our commitment to ethical meat procurement is uncompromising. We strictly use genuine free-range meats rather than "bred free-range" alternatives, requiring all partner farms to undergo prior vetting and/or on-site inspections. Any farm that refuses visibility into their animal welfare practices is excluded. To minimize our footprint, we completely avoid grain-fed meats as well as standard beef and lamb, focusing instead on options with low environmental impact. Our menu heavily features game and wild pests like kangaroo and fallow deer, alongside secondary and underutilized cuts—such as pork jowl, giblets, liver, spent laying hens, mutton, and retired dairy cows—that are often discarded or redirected into pet food. By emphasizing offal and less conventional cuts, we actively promote whole-beast utilization.
When it comes to seafood, Samesyn 2.0 is an active participant in the Good Fish Project, honoring a 100% pledge to only source species carrying their green tick of approval. Our fish procurement strategy favours climate-conscious seafood, including carbon-sequestering bivalves like oysters and mussels, as well as underutilized or abundant species like sardines and mackerel. Any farmed fish used must rigorously satisfy the Good Fish Project's strict environmental criteria.
Our dairy supply is anchored by a close partnership with Schultz Organic Dairy. Samesyn receives fresh milk and cream from Schultz's certified organic Jersey and Friesian cows, which our kitchen team uses to craft all our dairy products in-house from scratch—including our own cheese, yogurt, crème fraîche, butter, and ice cream.
To complement our sustainably sourced produce, the team at Samesyn regularly hand-forages wild herbs, coastal succulents, seaweeds, mushrooms, and indigenous botanicals. By gathering seasonal ingredients directly from the surrounding land and sea, we bring a true sense of place to the menu.
Finally, our fruit and vegetable sourcing is guided by strict seasonality, regional locality, and direct community support. All fresh produce is grown within Victoria or, in the event of unexpected supply disruptions, neighboring states. Whenever possible, we bypass industrial distribution to purchase directly from small, independent local farmers and producers, supporting a fair and resilient local food ecosystem.
Run by chefs
Samesyn 2.0 is run entirely by chefs who both cook and serve, completely eliminating traditional waiter roles to create a deeper, more direct connection between the kitchen and the dining room. Set within a open layout where the kitchen feels like a natural extension of the space, each chef is trained in table service and customer care, elevating the overall guest experience through authentic hospitality and first-hand culinary expertise.
Waste minimization
Samesyn 2.0 operates with a true zero-waste philosophy, operating entirely without a general waste bin on-site and diverting all materials into compost, recycling, or specialized collection streams. The restaurant has completely eliminated single-use items—including clingfilm, bin liners, and printed menus—and in instances where legislation mandates soft plastic liners, these are meticulously washed, dried, and posted to RESmart to be converted into crude oil and upcycled. To eliminate chemical cleaner waste, Samesyn utilizes an eWater generator, which passes an electric current through saltwater via electrolysis to create its own non-toxic cleaning and sanitizing solutions, as well as in-house made hand soap and air freshener. All organic food waste is composted, while oyster and mussel shells are collected in dedicated bins and returned to ocean reefs to restore marine ecosystems through a partnership with the Shuck Don't Chuck initiative. To complement our zero-waste philosophy, even our dining room aesthetics carry a story of rescue and renewal. The decorative floral arrangements throughout Samesyn 2.0 are crafted entirely from surplus and discarded blooms saved from local florists, giving beautiful flowers a second life instead of letting them go to waste.
In line with our nose-to-tail commitment, any remaining meat trimmings are transformed into house-made garum—a rich, umami-packed fermented sauce. By upcycling these cuts into a versatile seasoning, we ensure zero protein goes to waste while adding deep, complex flavors across our menu.
To capture the bounty of the seasons and prevent any waste, all surplus fruits and vegetables are expertly pickled, fermented, or preserved. This traditional craft extends the life of our Victorian produce, transforming peak-season harvests into deeply flavored pantry staples that elevate our menu year-round.
Our commitment to local craftsmanship and zero-waste design extends directly onto our tables. A large portion of our custom crockery is handmade by a local potter, who incorporates ash from our redgum fire directly into the ceramic glazes. Should a dish break, nothing is discarded—our potter reclaims the broken ceramics to sculpt brand-new plates and bespoke art pieces, closing the loop on our tableware in a truly artistic way.
Commitment to health
At Samesyn 2.0, our commitment to health and ingredient purity is central to every dish we prepare. We cook exclusively with fluoride-filtered water—even in our stocks—and strictly avoid seed and vegetable oils across the menu, reserving them only for necessary vegan options. Instead, we embrace traditional, nutrient-dense fats, deep-frying in tallow while utilizing duck fat, chicken fat, olive oil, and butter. Our kitchen works solely with heritage wheat flours and crafts all cheeses and butter in-house. Anchoring our protein sourcing, meat is 100% grass-fed, ensuring a clean, wholesome, and uncompromised dining experience.
Staff welfare
At Samesyn, staff welfare and a healthy workplace culture are fundamental to how we operate. All full-time team members are paid a competitive salary and given genuine autonomy over their schedules. Rather than micro-managing, we empower our chefs to manage their own prep work—giving them the flexibility to adjust their start and finish times around their lives, whether that means starting later to catch a good morning surf or balancing personal commitments. We provide a wholesome, nutritious meal for the team daily, and we remain closed every Sunday and Monday so everyone can count on a true weekend to rest, recharge, and spend quality time with family and friends.
Supporting independent and local, over multinational corporations
At Samesyn, every dollar we spend is an opportunity to support independent businesses and champion ethical practices. From using local tradespeople for repairs and servicing to banking with Bendigo Bank—a community-minded, profit-for-purpose enterprise—our focus on local impact extends far beyond the kitchen. We craft our own cola and soft drinks in-house to avoid supporting corporate beverage giants, and handle our laundry on-site to eliminate industrial packaging and harsh chemical use. Similarly, our wine list is curated with intention, working exclusively with small, like-minded wineries that share our passion for sustainability and craftsmanship.