Grant Madgwick and Ant Do Rozario open Grantz Dining Room
Award-winning chef Grant Madgwick and business partner Ant Do Rozario have opened a new luxury restaurant in Southport and secured a major food and beverage takeover across the Gold Coast's Imperial Square precinct.
The pair, formerly of waterfront venue River House, have launched Grantz Dining Room on Meron St and taken on hospitality operations across the multimillion-dollar Imperial Precinct development, including TRYP Hotel and the upcoming Monarch Tower.
"We walked away from River House – it was our baby and we were very passionate about it, but we got presented with an incredible opportunity here from Roberto Badalotti (Azzura Investments) who owns the whole Imperial Precinct development," Do Rozario told the Gold Coast Bulletin.
Grantz — a name combining Grant and Ant — sits beneath TRYP Hotel, with Azzura Investments building two further towers on the site. "We're at the bottom of the TRYP Hotel, and he's building two more towers on this site. It was a really humbling offer from Roberto to lure us across," Do Rozario said.
Beyond Grantz, the duo will run all food and beverage operations for Azzura's Imperial Precinct, including the Monarch Tower's planned pool bar restaurant and 540-seat ballroom. "It's a great opportunity for us to take that next step and start our next chapter," Do Rozario said.
The restaurant opened four weeks ago in the former Amore premises, with Madgwick's menu carried across under the new branding. "We've rebranded it and put Grant's menu in with all the favourites everyone knows and loves," Do Rozario said.
The pair are positioning Grantz as a return to theatrical, old-school dining, spanning table cookery, live seafood tanks and tableside carving from a dedicated dry-aged meat room. "The big thing we're doing here is bringing back old-fashioned hospitality and the theatre of dining. That old 80s style of dining is missing from the market right now – there are too many cookie-cutter restaurants. We want to bring back table cookery, live seafood tanks, and a dry-aged meat room so we can carve right at the table," Do Rozario said.
An eight-week renovation is planned across the 1000 sqm venue, upgrading it to a high-end fitout, with the restaurant continuing to trade throughout the works. "We have a 1000sq m footprint – it's a stunning restaurant now, but it will be even more stunning once we turn it into a super luxe, high-end space," Do Rozario said.
Jonathan Jackson, 25th August 2026
