Melbourne-based restaurant marketplace EatClub has raised $27 million in a Series B funding round. This new investment will help the company grow faster, especially in the UK market.
The round was led by Marbruck, with support from existing investors EVP and CoAct.
This funding comes less than a year after EatClub launched in London. At that time, the company had also raised $18.2 million in a Series A round in May 2025.
Now, EatClub is focusing strongly on expanding its presence across the UK as part of its global growth plans.
According to The Australian Financial Review, EatClub’s valuation is now above $200 million.
This is a big jump compared to its previous valuation, which was between $75 million and $100 million. The increase shows strong investor confidence in the company’s growth and future potential.
Founded in 2017 by Pan Koutlakis, EatClub helps restaurants attract more customers during slow hours.
Through its app, restaurants can offer discounts of up to 50% at specific times of the day. The platform uses dynamic pricing, which means discounts change based on demand helping restaurants fill empty tables when business is quiet.
“It completely reimagines what a dining incentive should look like,” Koutlakis said in 2025.
Koutlakis said White’s star power had helped cut through with consumers in the UK and sign up more than 1000 restaurants in less than a year. “We love him in Australia as well, but he is much more of a household brand in the UK, and that’s really been a great benefit to us.”
“Restaurants do get quite good at predicting what a normal day is going to look like,” Koutlakis said. “What this product really promises to do is to shout out about the things that they just can’t see… [For example] we saw some restaurants impacted by a book signing that was happening in a particular area.”
“The vision is for you to eventually be able to use your EatClub card everywhere you go: retail, experiences, and very soon to be, grocery. That is constantly building credit in the background, which is a pool of money that wasn’t previously accessible to restaurants at all,” Koutlakis said.
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