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
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.
and unpretentious in nature, Franca’s food and hospitality offering reinforces
the space’s refreshing new direction.
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.
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.
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
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
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.
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
Scallops, pumpkin, almond, beurre blanc
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).
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).
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).
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.
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 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.
said: “Our aim was to create a unique space – the feel’s sophisticated,
but most importantly, comfortable and welcoming.”
chosen deliberate 'clashes' and provocative forms to reflect a venue that knows
itself and is comfortable with rich, glamorous undertones and pops of colour,”
open for dinner from 5:30pm 7 days a week and offers all-day dining Friday to
Sunday from midday.
81 Macleay Street
Potts Point NSW 2011
(02) 8197 7787