Grana, Italian restaurant in Sydney: the website designed by Dineora

Wood-fired Italian cooking, with an Australian accent

Grana is an Italian restaurant in Sydney’s Quay Quarter. Its menu reads in eight sections. “Bread & Dairy” opens the meal with a house sourdough ciabatta and its parmesan butter, a focaccia di Recco with crescenza, a burrata with Brussels sprouts and macadamia. The pastas range from capelli with broccoli, lemon and chili to spaghetti alle vongole, fettuccine with prawns and green garlic pesto, or pappardelle with wagyu ragù.

Then come the seafood, from oysters shucked to order with limoncello to barramundi, the market plates, the meats, such as the wagyu tartare or the lemon chicken cotoletta, then daily suggestions, such as stuffed zucchini flowers. The menu also makes room for Australian produce: saltbush, warrigal greens, kangaroo osso buco. “After” brings together the desserts, from the eucalyptus cannolo to the house tiramisu, and indulgent cocktails, such as the Pear Crumble and a Hot Butterbeer Rum, bring up the rear.

Oysters on ice in front of a dining room with brick walls, then the name Grana at the head of the menu

The challenge: conveying fire, sharing and produce

Grana stands for three things: wood-fired cooking, plates designed to be shared and seasonal produce. The website had to convey that warmth at first glance, on a screen, for a visitor who does not yet know the dining room.

It also had to present a menu dense with produce names, where each dish is written as a list of ingredients, without making it austere, and keep the visitor’s three paths permanently visible: discover the menu, order and book a table.

Grana website home page on a smartphone: brush-lettered name, flank steak, tartare and salmon crudo

Oysters, brick-walled dining room and the start of the Grana menu in two columns, on a smartphone

Art direction board for the Grana website

Smoky brown, gold and kraft paper: an art direction of embers

The palette feels like embers: almost black smoky brown backgrounds, golden lettering, torn kraft paper labels. The visuals created for Grana set the dishes on a dark table: a grilled flank steak draped in salsa verde and crowned with herbs, a salmon crudo with capers and cucumber, a molded beef tartare with its lime wedge, oysters on ice with their red wine mignonette. In the background appear a candlelit dining room with brick walls and a small-paned window.

The name Grana is written in dry brush, in golden letters, accompanied by an engraved sprig of leaves. The subtitles are in fine, spaced capitals, and mottos run vertically along the edges of the screen. The navigation sits on a patinated bronze plaque decorated with foliage, with three entries: Home, Menu and Order.

A home page you move through like a set table

The home page reads going down, dish after dish. It opens on the name, the line “Wood-fired cuisine” and the motto “Rooted in fire. Made to share.”, above the grilled flank steak. A paper label announces “From our wood fire”, another sums up the spirit of the plates: “Simple. Bold. Unforgettable.”. Each dish carries its handwritten caption, tied to it by a golden thread.

Further down, the entire menu appears as a dark slate with cream lettering, section by section, each illustrated with a pen drawing: a loaf of bread, a nest of pasta, a cleaver, an easel. It ends on a Menu button set in front of a wood-fired oven, between a carafe of oil, a head of garlic, a pepper mill and a mortar.

The Grana menu on a dark slate on the home page: seafood, market, meats and daily suggestions

The Grana ordering page on a laptop and a phone

An online menu for ordering, takeout or delivery

The ordering page, titled “Menu & Order”, opens on a dark backdrop of scrollwork and foliage in relief, surrounded by olives, cherry tomatoes, heads of garlic and small bowls of spices, under a golden medallion. The sections sit on parchment-colored cartouches, in golden, carved frames, with titles in slate-gray capitals. A bar at the top of the screen leads straight to the pastas, the seafood, the market, the meats or the cocktails.

Each dish has its visual, its name, its price and a button to add it to the cart. The customer builds the order, chooses pickup at the restaurant or delivery, and can pay online. On a smartphone, the cart bar stays fixed at the bottom of the screen the whole time the menu is being read.

Grana ordering page on a computer: dark backdrop of scrollwork, title “Menu & Order” and parchment cartouches

Grana menu on a smartphone, “Bread & Dairy” section, with the cart bar

Grana's menu: a few dishes

Dishes as they appear on Grana's online menu, with the restaurant's own names, descriptions and prices.

Bread & Dairy
House Made Sourdough Ciabatta, Parmesan Butter
House-made sourdough ciabatta served with parmesan butter.
6 $ AU
Bread & Dairy
Add Marinated White Anchovies
Marinated white anchovies added to your bread selection.
14 $ AU
Pasta
Capelli, Broccoli, Lemon, Chilli, Pangrattato
Capelli pasta with broccoli, lemon, chilli, and pangrattato.
29 $ AU
Pasta
Add Blue Swimmer Crab
Blue swimmer crab added to your pasta dish.
17 $ AU
Seafood
Freshly Shucked Oysters, Limoncello, Shallot, Black Pepper
Freshly shucked oysters with limoncello, shallot, and black pepper.
7 $ AU
Seafood
Salmon Crudo, Mandarin, Saffron Pickled Fennel, Sheep Yoghurt
Salmon crudo with mandarin, saffron pickled fennel, and sheep yoghurt.
36 $ AU
Market
Red Baby Cos, Lemon and Herb Vinaigrette, Pecorino, Pangrattato
Red baby cos lettuce with lemon and herb vinaigrette, pecorino, and pangrattato.
15 $ AU
Market
Roasted Cauliflower, Stracchino, Pepita Verde
Roasted cauliflower with stracchino cheese and pepita verde.
26 $ AU
Meat
Wagyu Beef Tartare, Yolk, Sunchoke, Horseradish, Smoked Parmesan
Wagyu beef tartare with yolk, sunchoke, horseradish, and smoked parmesan.
36 $ AU
Daily Specials
Zucchini Flowers Ripieni 3pc
Three stuffed zucchini flowers.
36 $ AU
After
Cannolo, Ricotta, Chocolate, Pistachio, Eucalyptus
Cannolo with ricotta, chocolate, pistachio, and eucalyptus.
12 $ AU
Cocktails
Pear Crumble
Pear crumble cocktail.
25 $ AU

Booking on a slate, in the middle of the table

The booking form opens in a black panel titled “Reservations, your table”, with a short welcome text. It fits on a single screen and asks for the essentials: full name, phone number, email, date, time, number of guests and special request, in kraft-colored fields. The “Reservation” button, decorated with a bull’s head and flames, closes the form.

On a computer, the panel is staged in front of a brick wall, between an olive branch, a candle, a plate of burrata with cured ham, bread with olive oil and a glass of red wine. On a smartphone, it switches to a single column, under the name Grana in large capitals.

The Grana website on a phone resting on a set table

On a smartphone, the same table in portrait

On a smartphone, the home page keeps its composition: the brush-lettered name, the vertical mottos on the edges, then the flank steak, the tartare, the crudo and the oysters following one another with their labels. The navigation moves down to the bottom of the screen, on a riveted bronze plaque that leads to ordering, and the menu slate tightens into two columns.

On the ordering page, the cartouches stack in one column, each dish with its visual, its price and its add button. The section bar scrolls along the top of the screen and the cart bar stays at the bottom.

Grana booking form on a smartphone, in one column under the name Grana

Grana pastas on a smartphone: fettuccine with prawns, pipe rigate, pappardelle, with the cart bar

A website prepared for local searches

The website is prepared for the searches people actually make in Sydney: an Italian restaurant, a restaurant, plain and simple, pasta, seafood, a focaccia, a burrata, market cooking, an Italian table with vegetarian or vegan dishes, or directly the name Grana, its menu and its address. The page title, its description, its texts and its structured data present the restaurant, its neighborhood and its cuisine in a consistent way.

A detailed presentation page complements the home page, and the full menu can be read as text on the ordering page. No website can guarantee a place on Google: the work consists of giving search engines accurate, structured and consistent information.

Grana desserts and cocktails, then the Menu button in front of a wood-fired oven drawn in pen

A website for a wood-fired Italian restaurant in Sydney, shared plates at Quay Quarter

A wood-fired Italian restaurant like Grana, in Sydney’s Quay Quarter, is ordered in several plates: sourdough with parmesan butter, oysters, salmon crudo, lemon capelli, wagyu tartare, a cannolo to finish. An Italian restaurant website has to present that sharing menu, feed the reservation of a business dinner or a group night, and take the pickup or delivery order of the neighborhood’s office workers.

The cost of a website, not of a building site. The restaurant skips a studio’s quote and the cut taken on each crudo or pasta order.
A menu built before the break ends. The restaurant’s name starts the build: sections, daily specials, cocktails and order pages appear within minutes.
Embers, smoked brown, kraft paper. The art direction keeps Grana’s gold lettering and torn labels, far from interchangeable frames.
Today’s specials, today. The team swaps a market plate or a cocktail and the site shows it straight away, with no one to ask.
From table to kitchen in a straight line. Bookings and baskets reach the restaurant with no reservation portal or courier platform stepping in.
Sydney, and the whole planet. The same tool works for London, Lisbon, Rabat or Lausanne, each with its language and currency.

For an Italian restaurant in Sydney, it is a room of brick and candlelight ready to receive its guests online.

Dineora in numbers: 0% commission on your orders · a website live in 5 minutes.

Learn more: Restaurant website builder · Online ordering system for restaurants · Restaurant booking system · QR code menu for restaurants

The outcome: a website that smells of wood fire

The Grana website takes up what makes the place: the fire, the sharing, the produce. Its dishes are set on a dark table, its menu reads like a slate, and both ordering and booking stay within reach on every screen. A website that matches the restaurant, designed by Dineora.

The website in pictures

Screenshots of the live website, on a computer and on a phone.

Grana website home page on a computer: name in golden brush lettering, “Rooted in fire. Made to share.” and grilled flank steak with salsa verde

Grana pastas and seafood on parchment cartouches with golden frames, with the section bar

Salmon crudo, beef tartare and oysters with their kraft paper labels, on the Grana home page

Grana booking form on a computer: black panel “Reservations, your table” in front of a brick wall

Grana: practical information

Address: Ground Floor/5-7 Young St, Sydney NSW 2000
See the address on Google Maps
Cuisine: Wood-fired Italian cuisine
Services: Online ordering for pickup · Delivery · Online table booking · Online payment
Menu sections: Bread & Dairy · Pasta · Seafood · Market · Meat · Daily Specials · After · Cocktails
The restaurant's website: dineora.io/grana-sydney

Questions about this project

Who designed the Grana website in Sydney?

The Grana website was designed by Dineora: art direction, home page, online menu, ordering page and booking form.

Can you order online from Grana?

Yes. The Menu & Order page presents the whole menu: you add your dishes to the cart, choose pickup at the restaurant or delivery, and can pay online.

Can you book a table at Grana on its website?

Yes. The booking form fits on a single screen: full name, phone number, email, date, time, number of guests and special request.

Can a Sydney Italian restaurant handle reservations and orders on its own site?

Yes. Dineora provides the site, the menu, pickup or delivery ordering and the reservation; everything reaches the restaurant directly, with no middle portal.

How do you launch a shared-plates restaurant website without a developer?

You give the restaurant’s name: Dineora builds the menu and images in the house’s art direction, then the team edits dishes and prices alone.