Junk Southbank

Junk serves a remix of Thai, Japanese, Cantonese and Korean cuisines with a freestyle-Australian twist. We make healthy and fuss-free food with locally-sourced ingredients, that's best enjoyed as a shared-eating experience. Junk was created by award-winning chef Tony Kelly and business partner Scott Hoskins, and is helmed by rising culinary star Mitch Smith as executive chef. Originating in the Sunshine Coast, Junk has since expanded into the Toowoomba, Brisbane and Melbourne Market.