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Franca Brasserie Opens For Business

Potts Point will welcome an exciting new arrival this week when Franca Brasserie opens its doors.


Potts Point will see a changing of the guard with the soft opening of much-anticipated modern brasserie, Franca, on Wednesday, July 17th, 2019 and Thursday, July 18th, 2019, and bookings open from Friday 19th July, 2019.


A personal project for Sydney restaurateur and Owner, Andrew Becher, and Operating Partner and General Manager Alex Cameron, the old Fratelli Fresh site has received a multi-million dollar transformation by Sydney architect Dirk Anderson and interior design by leading firm Steel and Stitch.

 

Approachable and unpretentious in nature, Franca’s food and hospitality offering reinforces the space’s refreshing new direction.

 

“It has been a significant undertaking, re-creating and opening this space. We knew it needed to feel different and modern with a real European brasserie feel, but we were also mindful that we needed to respect the integrity of the building and location of the space,” said Becher.

 

“We're excited by what it will bring to the area – a beautifully curated space to enjoy great brasserie food and beverage. The menu is a combination of some great classics and some dishes that may not be what you would have traditionally seen at other brasseries in Sydney. We have worked really hard in recruiting an innovative team to bring Franca to life,” he said.

 

FOOD

Led by Executive Chef Alexis Besseau (The Bathers’ Pavilion and est.) in conjunction with Sous Chef Jose Saulog (glass brasserie, Tetsuya’s), the menu is designed to span a variety of cities and regions in France and neighbouring Mediterranean coasts, highlighting bold flavours and locally sourced ingredients, prepared using classic techniques.

 

Owner Andrew Becher and Executive Chef Alexis Besseau


Traditional brasserie dishes with a twist are heroed in equal measure to exciting seafood, meat and vegetarian main plates, in addition to a vast array of delicate salads and sides, providing a great balance between both substantial and light contemporary fare.

 

Sourced from local purveyors and a personally curated network of regional growers, producers and fishermen, each ingredient is selected with a predetermined purpose in mind, seasonal value and local significance.

 

Executive Chef Alexis Besseau said, “While working on the food concept for Franca we considered global food trends and issues. The further we looked into it, the more defined our food ethos became. Our inspiration is drawn from classic French cooking techniques, using hyper-seasonal ingredients and working at the peak of the seasons. We want the produce to shine without it being overwhelmed by too many add-ons. I’m proud to say our menu celebrates great farmers, growers and producers.”

 

Scallops, pumpkin, almond, beurre blanc


To start, guests won’t be able to go past the basil eggplant tortellini finished with a ratatouille consommé ($17); Franca’s modern interpretation of the classic tuna niçoise salad featuring beautiful yellowfin tuna dressed with a colatura dressing, confit heirloom tomatoes, sliced raw baby radishes, and garnished with grated cured egg yolk infused with smoked paprika ($28); and scallops, pumpkin, almond, beurre blanc ($25).

 

Standout mains include the Murray cod, broccoli, celeriac, blue swimmer crab ($39); spanner crab tagliatelle, basil oil ($38); and corn-fed chicken, walnut, butter lettuce, jus ($34).

 

For those looking to indulge their sweet tooth, head pastry chef Travin DeHoedt (Bennelong, Bistro Guillaume) is certain to please the palate, with signature desserts to include Valrhona baked chocolate tart, truffle ice cream, strawberry consommé ($18); and a reinterpretation of the classic apple tarte Tatin – handmade puff pastry, spiced Pink Lady apples, Madagascan vanilla bean ice-cream and Calvados glaze, made to share ($30).

 

BEVERAGES

Franca’s sophisticated wine list showcases French, Australian and New Zealand wines with an emphasis on small production wineries, sustainable producers, and a rare selection of aged wines.

 

The cocktail offering pays tribute to Parisian brasserie culture through an extensive list that showcases fresh seasonal ingredients with a selection devoted to classic French cocktails. Signature cocktails include The Artist – house-made red fruit sorbet is livened with coconut-infused Belvedere vodka, citrus and kaffir lime; Puzzle – house-made mandarin shrub shaken with Beefeater 24 gin, Cocchi Americano, lemongrass, lemon and egg whites; and Dessert Phase – Havana 7yo and Rumbullion Spiced Rum is mixed over crushed ice with Demerara syrup, peppermint and Angostura bitters (all $20).

 

THE SPACE

Much like the menu, the physical change to the space is dramatic, embracing a new era of brasserie dining. Inspired by the great brasseries of Europe, Josh Clapp of Steel and Stitch and Andrew Becher have created a light, bright space filled with custom furniture and fittings. The design respects both the architecture of the building and the character of the local area whilst channeling Parisian charm.


Mr Clapp said: “Our aim was to create a unique space – the feel’s sophisticated, but most importantly, comfortable and welcoming.”

 

“We have chosen deliberate 'clashes' and provocative forms to reflect a venue that knows itself and is comfortable with rich, glamorous undertones and pops of colour,” he added.

 

Franca is open for dinner from 5:30pm 7 days a week and offers all-day dining Friday to Sunday from midday. 


Franca Brasserie

81 Macleay Street

Potts Point   NSW   2011

(02) 8197 7787

https://www.francabrasserie.com.au