While the dining scene in Broadbeach has been given a major overhaul in recent years thanks to the likes of Social Eating House and Mamasan, the arrival of refined yet affordable eatery, Frankies Brasserie is a welcome addition.
The restaurant comes to us care of Melbourne hospitality veteran Frank Heaney, with Dylan Cashman, formerly of The Blue Door On 5th, on board as consulting chef—so you know you’re in for a serious treat.
The venue, which was once a burger joint, has been transformed into a slick 50-seat restaurant featuring polished concrete floors, charcoal walls, moody pendant lights and dark timber. It’s the perfect spot for a long lunch on the weekend or an indulgent dinner.
Frankies is serving up modern Australian cuisine with a big focus on local produce, which means the menu is ever changing but always delicious. We recommend starting off with a couple of bar snacks. The fried katsu Ballina whiting in white bread with cos lettuce is so moreish we almost ordered a second helping. But save room for the Sydney rock oysters with sorrel granita and organic (housemade) chorizo and lardo.
Next, try the Pacific Reef Black Kingfish cured in native pepper, scorched with compressed nectarine, organic avocado, lemon myrtle, strawberry and shizo. You also can’t go past the northern NSW beef tartare with smoked oyster sauce, ginger and beetroot or the Glass House Mountains chicken breast with lettuce sauce and cured egg yolk.
Round out the meal with their Altsonville macadamia and white chocolate cookie (made fresh to order so it melts in your mouth) with miso and dark chocolate mousse. And we love the Bundaberg pumpkin parfait with pumpkin seed praline.
Even better, they also offer brunch on the weekend. There’s classics like Toad In The Hole and Clarence Valley scotch egg with homemade chorizo, tomato and parmesan. For something bigger, we recommend the Darling Downs pasture raised sirloin or the Ballina snapper with yoghurt, smoked ham hock and roasted bone marrow sauce. And you can make your brunch a boozy one. Tipple-wise Frankies has an all-Australian wine offering, with everything available by the glass.
Frankies will also be hosting a monthly Sunday feast, where they’ll be championing a specific local ingredient. The first feast takes place Sunday the 20th and will showcase Ispwich suckling pig. For $60 you’ll be treated to five amazing courses utilising the entire pig, which means zero waste.
With delicious and affordable eats, Frankies is one you’ll want to add to your must-try list immediately. It’s open Wednesday to Friday from 5pm and 11am till late on the weekend.
Looking for more spots to eat in Broadbeach? Check out a round up of our faves here.
Image Credit: Kaitlin Maree Photography for Urban List