Frisco | February 2026

Dining

BY KAREN CHANEY

Lui Monforte and his wife Angie Monforte opened The Aussie Grind in Frisco in 2019.

Fish n’ chips ($15.95) features Atlantic cod battered with Shiner beer batter, served with chunky rosemary fries, house tartare and side salad.

PHOTOS BY KAREN CHANEYCOMMUNITY IMPACT

The Aussie Grind brings Australian café to Frisco

Bisco french toast ($14.95) features thick cut Challah bread served with ice cream and Bisco spread.

the last menu they used in their Australia cafe. “We still use Australia a lot for our inspiration for our menus,” Lui Monforte said. A top-selling menu item is Avo Smash, an avocado toast served on sourdough with cherry tomatoes and pomegranate, and the breakfast pizza, featuring house-made pesto, roasted bell peppers, scrambled eggs and cheese. What else? In addition to a robust coee program which uses coee beans roasted at their Farmers Branch location, The Aussie Grind also oers other drink options including fresh squeezed juices, smooth- ies, teas and cocktails also known as “grog.”

The Aussie Grind co-owner Lui Monforte said the café attracts a strong number of Australian and New Zealand customers. It has a menu featuring Australian staples such as the at white and the chicken parmy, an Austra- lian pub take on chicken parmesan served on a bed of fries rather than noodles. In 2019, Monforte opened The Aussie Grind in Frisco with his wife Angie Monforte followed by a Farmers Branch location in 2024. On the menu Prior to opening The Aussie Grind, the Mon- fortes owned and operated a cafe in Brisbane, Australia for eight years. Lui Monforte said when they opened The Aussie Grind, they incorporated

JOHNHICK MANPKWY.

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3930 Preston Road, Ste. 120, Frisco www.theaussiegrind.com

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