About us

Firing up Australia

The Nando’s cockerel landed on the shores of Western Australia in 1990 in Tuart Hill in Perth – the 8th Nando’s restaurant worldwide officially opened on 1 January 1991. (To this day, it remains one of our most popular restaurants, with devoted, loyal customers!)

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It didn’t take long for the word to get around or for the people of Perth to get addicted to spicing things up with a fix of flame-grilled PERi-PERi chicken.

Thanks to their passion for PERi-PERi, Nando’s spread across the length and breadth of Australia, and today, there are a few hundred Nando’s restaurants serving succulent flame-grilled PERi-PERi chicken with Afro-Portuguese inspired side dishes. Come try some!

History of Nando’s in Australia

  • 1990 – Nando’s opens its first restaurant at Tuart Hill, Perth
  • 1995 – The flame has spread and eight Nando’s restaurants have opened
  • 1999 – We fed Nelson Mandela on his visit to Australia
  • 2001 – We accidentally flame-grilled our Ascot Vale restaurant. Since then, we’ve stuck to what we know best – grilling chicken!
  • 2005 - Helensvale was Nando’s 100th restaurant and Nelson Mandela comes back for more
  • 2008 – Nando’s reaches 200 restaurants in Australia
  • 2010 – AdAge names Nando’s one of the world’s top 30 hottest marketing brands and Nando’s Australia launches a political campaign under the Australian PERi-PERi party!
  • 2013 – Nando’s Australia has 270 restaurants nationwide, 28 in New Zealand and 2 in Fiji

The Nando’s way

Besides our legendary chicken, the one thing you’ll always find at Nando’s is a warm welcome that’ll make you feel right at home. And that’s not just because of our PERi-PERi!

Each one of our restaurants has its own special design, but they all have earthy textures and colours that remind us of our sunny Afro-Portuguese roots and many feature original South African art and unique design touches. Cool Afro-Luso beats and friendly service add to the vibe, and then there’s the piece-de- resistance – our flame-grilled PERi-PERi chicken that’s served on beautiful crockery.

It makes for a sizzling experience and we can’t wait for you to join our table. Because if there’s one thing we love just as much as PERi-PERi, it’s big, happy gatherings!

 

A tasty discovery

“It tantalises the tastebuds and adds passion to a meal!”
Our brave Portuguese forefathers

PERi-PERi – or the African Bird’s Eye Chilli – didn’t just fall out of the sky. (Unless the seed fell from a bird’s mouth that is!) Our brave Portuguese forefathers were introduced to it when they reached Africa way back in the 15th Century.

A spice so nice, they named it twice, they added this fiery little number to a handful of herbs, spices, a squeeze of sun-ripened lemons and a dash of garlic to create the first ever PERi-PERi sauce. Imagine if they’d simply stayed at home?

Like most family recipes, we’re not about to give ours away, but we can tell you our PERi-PERi will put fire in your belly and ignite passion in your soul. Some even say it causes an oh-so-good endorphin release. Others are convinced it’s an aphrodisiac. But… we’ll leave that for you to find out. Enjoy!