In the early days, our burgers put us on the map. Hand-pressed, fired properly, no shortcuts — they were the first taste people had of what we were building. But as our kitchen grew and our craft sharpened, our regulars started coming back for something more: slow-cooked ribs and expertly grilled steaks that turned Grillers Mark from a burger favourite into a proper grillhouse.
Our Story
Fire. Meat. Grill.
Grillers Mark began with two friends, Danny and Aatish, who spent years in hospitality learning what it truly takes to run a kitchen people want to keep coming back to. Along the way, one thing became clear to them: Ballarat didn’t have a proper grillhouse — a place built entirely around the craft of live-fire cooking. They knew they could do it better, and they knew exactly what it would take.
We opened our doors in June 2021, at one of the most uncertain times for hospitality in living memory. Launching a restaurant mid-pandemic was never going to be easy, but it taught us early what Grillers Mark would stand for — resilience, consistency, and food worth showing up for. It was the community’s support in those first difficult months that carried us through, and that same support is what’s carried us ever since.
The name itself carries the philosophy behind everything we do. Every dish that leaves our kitchen carries a grill mark — proof of fire done right. And in turn, we believe every great meal should leave its own mark on the person eating it, the kind that has them thinking about their next visit before they’ve even left.
That’s the mark we’re chasing, one plate at a time.
That evolution has always been guided by the people who walk through our doors. Every dish we’ve refined, every addition to the menu, has come from listening to the community that backed us from day one. Their loyalty is the reason Grillers Mark is where it is today.
