Schnitz began its journey in 2007 when founder Roman Dyduk opened with a single restaurant. The Polish-born schnitzel expert had helmed restaurants in the past, all featuring his signature schnitzel on the menu. But this was different. With this restaurant, Roman and his sons Andrew and Tom had a single-minded focus to perfect the art of schnitzel making. The Schnitz way is not that of the production line, but of the perfection line. Each schnitzel is made to order and pan-cooked to bring the best out of our special crumb.

Schnitz also serves a range of Gourmet Salads that are served with or without our Schnitzel Strips and for customers that don’t feel like crumbs they can enjoy our mouth-watering Crumb-free Chicken Fillets marinated in either Lemon Pepper or Moroccan spices.

Schnitz is rapidly developing a reputation for having the best chips in town. Our customers can’t get enough of our famous, award-winning crunchy Schnitz Chips – diamond-cut and beer-battered Tasmanian Russet potatoes cooked in 100% cholesterol-free canola oil then lightly sprinkled with Tom’s secret seasoning recipe. Totally addictive!