Small format marks big change for Oporto


Simply known as Oporto Surry Hills, the brand has launched their first new ‘pequino’ (Portuguese for small) format store this week. This is the first of many to be rolled out in inner city locations across the country, and marks a big step forward in the modernisation of the brand.

Craig Tozer, Oporto CEO “This is an extremely exciting time for Oporto. This design is fresh and modern, and is exactly where we need to be. To bring the kitchen front and centre for customers to view was critical in the design as we want to highlight our use of fresh produce and cooking methods. This new small format paves the way for future restaurants to open in inner city locations where real estate is limited. Exciting times indeed.”

With the use of real and natural, authentic, environmentally friendly materials the impressively modern space was designed by Zone Design and built by ONYX. With only 50 square metres to work with, the Design and Construction team along with Operations have cleverly integrated the fully functioning open kitchen with grill, oven and fryers along with refrigeration, counter space and seating for 10 people.

Anthony Shina, General Manager Design & Construction for Oporto was integral in bringing the project to life “Working with such a small space had its challenges however with an amazing team we have achieved all we set out to do. Fresh modern design with an open kitchen to showcase freshly prepared food. The result is a distinctive shift from the traditional QSR fast food design to a more modern, warm, premium and urban environment.”

The menu has also been streamlined with a specific focus on what Oporto is most well-known for; delicious, full flavour, flame grilled Portuguese Chickens, as well as the famous Bondi Burgers; Embrulhos; Saladeiras and Jalepeno Poppers to name a few.