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”

Confit Lamb Shoulder, Wild Pine Mushrooms, Jerusalem Artichokes

$38
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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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Lemon curd sponge cake roll, lemon myrtle

$17
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Hand cut French fries

$10
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Squid Ink Risotto, Jamon, Loligo Calamari

$37
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House made sourdough and cultured butter

$8
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5 course degustation with matching beers

Same dishes with matching beers
$95
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Peanut, dark chocolate & salted caramel iced bar

$17
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Roasted cauliflower with pickled grapes, hazelnut

$12
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Dry Aged Cowra Beef Porterhouse Steak, Sage Fresh Egg Tagliatelle

$40
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Chicken liver parfait & espelette pepper

$15
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Chestnut Mont Blanc, Meringue, Macadamia Ice Cream

$17
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Cos lettuce heart, échalotes, balsamic vinegar salad

$11
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Pork and Duck Foie Gras pâté en croûte, pickles

$23
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Bread Crusted John Dory, Cavolo Nero, Capers, Lemon

$38
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Chicken tortellini, lemongrass and shellfish consommé

$21
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Confit Clarence River King Prawn, Ox Heart Tomatoes, Gomashio

$20
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Cowra pork loin, Brussels Sprouts, Smoked Pork Belly, Silvered Almonds

36
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Steamed Pippies, Housemade Bottarga, Preserved Lemon, Curry Leaves

19
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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