Sydney’s latest brasserie opens in Potts Point
Franca Brasserie has opened in Potts Point at the former Fratelli Fresh site after a $2.5 million fit-out.
Sydney restaurateur and owner Andrew Becher and operating partner and general manager Alex Cameron have high hopes for the new venture after they signed a 20-year lease and committed to the building’s multi-million transformation.
“It has been a significant undertaking, re-creating and opening this space,” said Becher.
“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.”
The kitchen team is headed executive chef Alexis Besseau (Bathers Pavilion and Est.) and sous chef Jose Saulog (Tetsuya’s) who have created a classic brasserie menu spanning many French regions and Mediterranean coastal towns with items such as savoury souffles, salmon coulibiac with hollandaise and beef tartare.
Dishes include Yellow Fin Tuna nicoise dressed with a colatura dressing, confit heirloom tomatoes, baby radishes, and grated cured egg yolk; and a take on ratatouille in the form of a consumme with basil eggplant tortellini.
Head pastry chef Travin Dehoedt (Bennelong, Bistro Guillaume) is creating a Valrhona baked chocolate tart with truffle ice cream, strawberry consomme; and a reinterpretation of the Atarte tatin with handmade puff pastry, spiced Pink Lady apples, Madagascan vanilla bean ice cream and calvados glaze.
“We're excited by what it will bring to the area – a beautifully curated space to enjoy great brasserie food and beverage,” said Becher. “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.”
Sheridan Randall, 6th August 2019
