Sydney’s delicatessen matrix is a hard one to break into but anyone who’s been to Bronte Road’s newest kid on the block knows that Frank’s Deli has cracked the code.
Based on the genetic make-up of New York City delis and European providores, at the heart of Frank’s Deli lies all things quality, tradition, and family. The full-service nature of the Waverley deli means you’ll find fridges packed with small goods, cabinets filled with fresh treats and shelves stocked with pantry fillers like Mount Zero Olive Oil, Vanella cheese, Olasagasti anchovies, Hot Luck Sauce, Lulu’s Remedy Chilli Oil and Moon Mart Korean condiments—anything and everything you could need to whip up a humble sandwich for yourself or build a smorgasbord to share with mates.
This newbie is already ultra-popular with locals—a weekend run means you’re in for a bit of a line even before the doors open. The idea for Frank's has been mulling in the hospitality minds of Sammy Jakubiak, Ben Kelly, and Alek Jakubiak since COVID-19 first impacted Sydney in 2020. The deli has seemingly seen the midas touch of all three to combine the quintessential NYC-style deli experience and touch of Polish heritage from the Jakubiak’s.
As well as all your deli favourites, Frank's menu features some less than expected flashes of a Polish Ploughman’s Plate, vegan toasties and a breakfast sandwich (dubbed the "Breakfast Sammy") glittered with Polish speck—pickled pork belly. There’s also a three-cheese melt lathered in Quinby’s chilli honey and a schnitzel roll with more crunch than a Maccas chicken nugget.
Image credit: Frank's