Schnitz

Australian
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For thirty years Polish-born Roman Dyduk ran restaurants, and one dish always topped the menu, schnitzels. So, in 2007 Roman opened a restaurant entirely devoted to his signature dish, Schnitz. But what made Roman’s schnitzels so popular? Long before the doors open, their team were slicing, dicing and sauteing. Yep, they prep all their raw ingredients in store, by hand, every day. It takes time, but it’s the only way to guarantee freshness. As for schnitzels, Schnitz don’t make a single schnitzel… until you order one. Schnitzels should never be pre-made and definitely not processed. Real schnitzels are made fresh to order - hand dipped in egg wash, coated in crumbs and pan cooked until golden brown. That's the traditional way. That’s the Schnitz way.