"That's what D.J. and I we were interested in at that time:
'We're going to do this, and if we don't want to do it again,
we don't have to,'" de Villiers explained. "We wanted to
be creative with everything. We've had udon noodles, a
lot of Asian-inspired dishes and Schnitzels which are more
German. We're protein-heavy and comfort food; that's what
we're trying to accomplish, bigger portions so you can take
it home and have it as a takeaway as well. Then, the next day
you're talking about Graze again. Word of mouth has been
"We want everyone over-satisfied
as opposed to a regular fine dining establishment
where you have tinier portions."
