Refreshed venue and new menu, including bottomless lunches for Frenchies Bistro & Brewery

Diners can enjoy a new menu in Frenchies recently renovated space, all complemented by their craft beers, which are brewed on-site

Frenchies Bistro & Brewery has reopened following renovations over the summer, with a seasonal menu, and bottomless lunches featuring their craft beers on tap, as well as mimosas. 

Dishes include a fish crudo with finger lime, peach and nasturtium oil; confit Clarence River prawns paired with cayenne pepper and citrus condiment; crab and cuttlefish beignets with coriander, confit lemon and harissa; ox heart carpaccio with blackberry dressing and capers, and a lamb tomahawk accompanied by bush herbs and smoked eggplant. 

Frenchies signature housemade charcuterie offering remains, and Co-Founder and Head Chef, Thomas Cauquil has added some new French classics to the bistro’s offering, such as a duck and chicken pâté en croûte. 

On the bottomless front, the two-hour lunch packages are available on weekends for $40 per person, and customers can choose share plates from Frenchies a la carte menu to accompany the beverages, at an additional cost. 

Frenchies also has a number of themed events planned for the year, including those around truffle season and Bastille Day, which will signal a return to their fine dining style. 

The brewing team have been keeping busy too, with Frenchies recently releasing The Big C’s West Coast IPA, the latest in its The Cool Kids range, a collaboration series with Hopsters Co-Op Brewery. Due to popular demand it’s labour of lockdown love, the Forêt Oak Pilsner is also making a return this month.

Thanks to six new tanks that moved in over the summer, Co-Founder and Head Brewer, Vince De Soyres and the team are now able to brew even more craft beers for customers, and experiment with a range of unique flavour profiles.

Cauquil says: “We took a different approach with our menu when we reopened after lockdown last year, and moved towards a share plate style of dining. We remained true to our commitment to quality, and it was really well received by both our regulars and new customers. 

“So, our latest menu includes a range of share plates, from our charcuterie selection to sides, and there’s a vast seafood and grill selection. As always, it shines a spotlight on quality seasonal produce, and ingredients will change often, sometimes daily depending on what’s fresh at the time.” 

De Soyres adds: “Our new tanks are a little different this time around – they are a bit smaller in size and laying down flat, a decision we intentionally made so we can get creative and develop lots of small batch brews for customers to enjoy.

“We’ve got a busy year of brewing ahead, with new beers set to be released every month. Keep an eye out for our The Cool Kids Talus Hazy IPA, Oat Cream Milkshake IPA and Oak Vienna Lager, which are dropping next month!”

Frenchies refreshed venue and bottomless lunches as seen in: