Frenchies Bistro & Brewery announces reopening
Customers can expect a refreshed menu approach, new beers, expanded license and extended opening hours
With the easing of restrictions on the horizon, Frenchies Bistro & Brewery today announces it will be reopening its bistro and bar on Wednesday, 20 October, and is now taking bookings.
Customers can expect a new sharing-style menu on their return, which will offer something for all occasions and budgets. These include smaller plates for pairing with Frenchies beers and cocktails at the bar, to more complex dishes for those seeking the full Frenchies dining experience.
Available all day, menu items will continue to be made in house and showcase local, seasonal produce, such as house smoked and cured meats, Steve Feletti’s Moonlight Flat Oysters, freshly made stone baked flatbread with roasted lamb, white sauce and harissa, and pork sausage with piquillos, lemon and marjoram.
Frenchies has extended its opening hours to reflect the new menu offering. The bistro and bar will now be open from 2pm until 10pm on Wednesdays, 12pm through to 11pm on Thursdays, Fridays and Saturdays, and between 12pm and 4pm on Sundays.
On the beer side, Frenchies new varieties include the barrel-aged La Grosse Oceanna, a round and vibrant brew which offers smooth raspberry and oaky vanilla flavours, Sabro – The Cool Kids, a topical hazy IPA created in collaboration with Hopsters Co-Op Brewery, and the limited edition Forêt Oak Pilsner. Aged on French oak, it’s the first in Frenchies new range of seasonals, the European Lager Series.
In more positive news, Frenchies has secured an extended license outside of the venue in The Cannery building, allowing it to now accommodate up to 200 people, making it the perfect location for special events and functions as the end of the year draws near.
Thomas Cauquil, Head Chef and Co-Owner, Frenchies Bistro & Brewery says: “With our new menu we wanted to cater to all tastes and occasions at all times of the day, including customers who enjoy our more refined dishes at night through to larger groups who regularly pop by for a few beers and bar food in the afternoons, and people seeking a space to host their special events and celebrations.
“Our principles and approach remain the same, all of our dishes will be made in house using the freshest local, seasonal ingredients, and they are designed to complement our growing range of beers and cocktails, as well as extensive wine offering. We can’t wait to welcome our customers – both the regulars and the new ones – back to Frenchies very soon!”
Vincent De Soyres, Head Brewer and Co-Owner, Frenchies Bistro & Brewery explains: “The slower pace brought on by this second Sydney lockdown has allowed us to focus on making brews which take a little longer to age and ferment, resulting in some really unique flavour profiles.
“These include our new Forêt Oak Pilsner, which has been aged on French Oak for 100 days. Thanks to the influence of the oak, this is a smooth beer with vanillary tasting notes that balance the bitterness of the pilsner. We’ve got more brews to come in the new European Lager Series, and will be continuing on this path of slow lager production with the addition of three new tanks to the brewery in January.”
