Frankies comes to us care of Melbourne hospitality veteran Frank Heaney, with Dylan Cashman, formerly of The Blue Door On 5th, heading up the kitchen—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.
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 like the fried katsu Ballina whiting in white bread with cos lettuce and 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. And you can’t go past the northern NSW beef tartare with smoked oyster sauce, ginger and beetroot.
On weekends they offer brunch with classics like Toad In The Hole and Clarence Valley scotch egg with homemade chorizo, tomato and parmesan. Make a day of it and turn your brunch boozy with Frankies all-Australian wine list. Even better, everything is available by the glass.
Image Credit: Kaitlin Maree Photography for Urban List