Franca Brasserie opens in Potts Point with a $2.5 million fit-out
After much anticipation, Franca Brasserie has opened in the former Fratelli Fresh Potts Point site.
Sydney restaurateur and owner, Andrew Becher, and operating partner and general manager Alex Cameron, have signed a 20-year lease and given the building a $2.5 million transformation.
“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,” says Becher.
Franca’s food and hospitality reinforces the space’s new direction.
Led by executive chef Alexis Besseau (Bathers Pavilion and Est.) in conjunction with Sous Chef Jose Saulog (Tetsuya’s), the menu is designed to span a many French regions and Mediterranean coastal towns.
The menu harks back to ’90s classics with sweet and savoury souffles, salmon coulibiac with hollandaise and a delicately presented beef tartare.
Franca’s modern interpretations of classic brasserie 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 putting desserts to the fore with Valrhona baked chocolate tart with truffle ice cream, strawberry consomme; and a reinterpretation of the classic Atarte tatin with handmade puff pastry, spiced Pink Lady apples, Madagascan vanilla bean ice cream and calvados glaze, made to share for $30.
Despite the closures of nearby Billy Kwong, Paper Bird and the Fish Shop, Becher is confident Franca will last.
“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,” says Becher.