The
Bistro

Produce-Driven Cuisine

At Frenchies we deliver a produce-driven cuisine, showcasing true modern French bistronomy. We work closely with a handful of local producers, farmers, fishermen and providers.

Those intense relationships allow us to always cook with what is best in season.

Our house brews go beyond the limits of beer categories an styles.

Senses & Emotions

We try to express what nature gives us, using all ingredients to the right measure. Our beers contain no additives, they are unpasteurised and have a life of their own.

They evolve with time and will always surprise your senses and emotions.

Everything you will eat and drink at Frenchies is made in-house with fresh and whole ingredients.

Accommodate Your Requirements

We cater for any food allergy, dietary preferences and for the little ones. Don’t hesitate to ask our staff, and we will happily accommodate your requirements.

The Table

We know the best meal is one that’s shared with family and friends – that’s why we’ve created ‘The Table’.

‘The Table’ seats up to 20 guests, and with a menu designed especially for you, Frenchies will make sure it’s a feast you’ll remember.

We also host special events at ‘The Table’ to showcase our new beer releases and themed dinners. Come and share our passion for great food, amazing beers and friendly service.

Our
Bistro Menu

All items on our menu can be adjusted to satisfy customers with dietary requirements.  If you have any dietary requirements please let our friendly staff know on the night and we will do all we can to adjust our menu to satisfy your needs.

“Our Seasonal items change regularly”

Herb crusted rack of Lamb, fregola, roots vegetables

$38
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House made sourdough and cultured butter

$8
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Saffron Bouilabaisse, Red Imperador, john dory, school prawns, black mussels

$37
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Hand cut French fries

$10
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Lemon curd sponge cake roll, lemon myrtle

$17
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5 course degustation

Changes every day!

  • Smoke salmon, crème fraîche, dark malt cracker
  • Potato espuma, dry aged Spanish mackerel, bay leaf powder or NSW black truffle egg brouillade (+$15)
  • Saffron bouillabaisse, red imperador, pippies, cuttlefish, octopus, mussels
  • Veal T-bone, roasted Jerusalem artichokes, Tasmanian native pepper jus
  • Chestnut mont blanc
$75
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Chicken liver parfait & espelette pepper

$15
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Kingsmore porterhouse steak, fresh egg tagliatelle, sage, lemon

$40
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Roasted cauliflower with pickled grapes, hazelnut

$12
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Peanut, dark chocolate & salted caramel iced bar

$17
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5 course degustation with matching beers

Same dishes with matching beers
$95
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Duck & chicken pâté en croûte, pickles

$23
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Cos lettuce heart, échalotes, balsamic vinegar salad

$11
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Strawberry & raspberry parfait, madeleine

$16
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Tiger prawn tortellini, lemongrass consommé

$23
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Hiramasa Kingfish, smoked corn, salmon caviar & green Sorel

$36
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Potato & parmesan emulsion, perfect egg, chestnut mushrooms

$19
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Mud crab, & shiitake mushrooms, curry leaves, lemon thyme broth

$26
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Cowra pork loin, shiitake mushrooms, heirloom radish TO SHARE

$65
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Want to make a booking?

Our
Bar Menu

Menu available all day.

Pāté En Croūte

$23
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Cheese Board

$29
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Charcuterie Board

$26
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Mixed Board

$29
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Pork Rillettes

$12
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Countryside Terrine

$15
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Hand Cut Fries

$10
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Chicken Liver Mousse

$15
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School Prawns

$12
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The Head Chef

Thomas Cauquil

Thomas Cauquil - Head Chef & Founder @ Frenchies Bistro & Brewery

Head Chef and Co-Founder, Thomas Cauquil brings his experience of gastronomic cuisine in Michelin Star restaurants to the laid-back atmosphere of the bistro.

“Some say satiety is very ungrateful: it has to be satisfied again and again and again. But that’s what I do: try to satisfy it again and again, as much as I can, the best way I can. For passion, for pleasure, for love!”

References:

  • Le Violon d’Ingres * in Paris
  • Moxhe in Sydney