Issue No.21 - Polo De’Marco Magazine Issue No.21 - SPECIAL EDITON(clone) | Page 208

Sydney’s newest French restaurant and bar is creating a buzz
in the Potts Point area, after restaurateur Andrew Becher
opened the brasserie in July. Becher, a partner of Double Bay
establishment Pelicano and Alex Cameron, operating partner
and General Manager, have worked tirelessly over the last year
to bring the celebrated concept to life.
Franca acquires its name from the phrase Lingua Franca. This
term refers to the common language utilised among individuals
who didn’t speak one another’s mother tongue in the
Mediterranean. The brasserie is marketing itself as an “elegant
yet casual modern brasserie.”
Situated on the ground floor of the Ikon building in the
previous site of Fratelli Fresh, the restaurant recently underwent
a massive renovation by leading design firm Steel and Stitch, to
transform it into the magnificent space that it is today.
The dining offering at Franca emerges from a wide range of
regions of cities, from Normandy to Provence, Nice to Paris, as
well as the neighbouring Mediterranean coasts, delivering a re-
mastery of conventional and some trademark dishes.
From day one, the team at Franca wanted to push the artistic
boundaries inside the kitchen, which is the outcome of the
team’s inspiration from both Michelin-starred restaurants in
Switzerland, Brazil, France, and hatted restaurants in Sydney,
Australia. The menu leads with classic French fare with a
modern twist yet stays open to powerful influences and trends
from the best restaurants throughout Europe.
A few months since its launch, the bar is now a top destination
in its own right. Its cocktail list curated by award winning
bartender Alex Raclet, showcases both original creativity and
the best adaptions of classic European cocktails, paying respect
to the best local seasonal ingredients. The bar offers both the
full dining menu and a selection of smaller dishes.
Inside Franca, the Kingfish Tartare is served with avocado and
Sturgeon caviar. Somewhere else on the menu, you will find
the delectable king prawn, spanner crab, zucchini and chilli
linguine, mouth-watering lamb backstrap with piquillo pepper,
peas and goats cheese, shared roast chicken, Wagyu bavette, and
snapper with ratatouille, zucchini, trout roe and lemon.
Vegans can also rejoice at the extensive menu which has been
curated especially for them.
The head pastry chef Travin Dehoedt has placed desserts at
the forefront with his crème brulee served with coconut sorbet
and mango, classic apple tarte tatin, made with handmade puff
pastry, calvados glaze, Madagascan vanilla bean ice cream and
sweetened Pink Lady apples and the Valrhona chocolate bar
with cherry sorbet, all a delicacy in their own right.
The temperature-controlled wine room plays host to a 250
strong wine list, which celebrates New Zealand, Australian, and
French suppliers.
Becher is thrilled by what Franca has already brought to the
area, in spite of the recent closures of neighbouring venues The
Fish Shop, Paper Bird, and Billy Kwong, and so are the locals
who have welcomed the venue with open arms from day one.
Franca is always open for dinner seven nights per week and
lunch from Friday to Sunday. However, if the weather warms
up, such hours might be stretched.
https://www.francabrasserie.com.au