Media Release
Contemporary Potts Point French-inspired brasserie, Franca will reopen the doors this week, with a new menu.
Owner and restaurateur, Andrew Becher and his team including general manager, Alex Cameron and head chef Jose Saulog (ex Tetsuya’s and Bells at Killcare), are thrilled to welcome back guests into their dining room, with a brand new menu. Saulog’s menu plays on modern French classics, and incorporates other influencers from across Europe.
Becher says, “We’re thrilled to be able to reopen the doors to Franca after a lengthy lockdown. With an incredible new menu and drinks offering, we can’t wait to welcome old customers and new, back through the doors.”
Franca’s menu inspiration spans a variety of cities and regions, from Paris to Nice, Provence to Normandy and neighbouring Mediterranean coasts. New menu highlights in the snack section include: an up-market take on the classic Croque Monsieur, with eight grams of Oscietra Caviar and violet mustard; as well as tuna tartare served with Sturgeon Caviar, kaffir lime and celeriac. Mains include: spanner crab caramelle, with ratatouille and pine nuts; spring lamb backstrap, served with courgette, peas, and capsicum; and Glacier 51 Toothfish, with clam escabeche, accompanied by spring vegetables, and lemonade fruit. The dessert menu features the ‘Franca Valrhona Chocolate Bar’, with vanilla and coffee swirl ice cream; or there’s a lemon meringue popsicle, covered with hazelnut praline, and shortbread.
“The approach with the new Franca menu is all about how we can bring rich, decadent and traditionally French flavours to life, in a fun, new and approachable way for our customers. We’ve had a lot of fun in the kitchen testing out dishes, especially the spanner crab caramelle dish. Everyone in the team plays a role in making the pasta daily, it is a great bonding moment for the team, which brings me a lot of joy” says Jose.
The 250-strong wine list features wines from France, Australia and New Zealand, with a special focus on boutique, sustainable producers including an extensive burgundy list featuring Pierre Yves Colin-Morey, Lucien Le Moine and Cecile Tremblay to name a few. Signature cocktails at Franca pay homage to French classics, using seasonal ingredients. Highlights from the opening cocktail menu include: La Vie En Rose (Belvedere vodka, rhubarb shrub, wild raspberry, St-Germain elderflower, citrus, rose water); and Spring Julep (Four Pillars rare dry gin, spring berries, Maraschino cherry, pineapple, orange, bitters.
Franca is open for lunch Thursday to Sunday, and dinner Tuesday to Sunday. Reservations are available via francabrasserie.com.au
Franca Brasserie – Shop 2/81 Macleay St, Potts Point NSW 2011
Website – https://www.francabrasserie.com.au/
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