Matt Germanchis from Captain Moonlite cooks lunch in The Dining Room at Franque
Apr
27
12:00 pm12:00

Matt Germanchis from Captain Moonlite cooks lunch in The Dining Room at Franque

Meet Matthew Germanchis.

Matt’s career started with an apprenticeship at Guy Grossi’s Café Grossi in Melbourne in 1993. He developed his strong passion for cooking and the experience prompted him to start his first restaurant in the Yarra Valley, The Riberry. After the sale of the Riberry in 2002 Matt did some extensive travel throughout Australia and Europe, settling in Bray to work under Heston Blumenthal at the Hinds Head, and The Fat Duck. He spent the next two years working closely with Heston, developing his iconic “historical” dishes. From there he went to central London to work with Rowley Leigh, the renowned pioneer of modern Anglo-French cuisine. Moving back to Melbourne Matt began working with Frank Camorra at MoVida where he remained until the opportunity arose to run his own kitchen at the quietly successful, Pandora’s Box. Early 2012 saw the opening of Pei Modern, which Matt founded with highly revered chef Mark Best. In the first year of operation Pei Modern was awarded One chef’s hat in The Age Good Food Guide awards and the ‘Best New Restaurant’ Award. 2012 also saw Matt named one of the “The Top 100” influential Victorians in The Melbourne Magazine (The Age), a list curated to honour the talented and driven people who make Melbourne tick and hum.

In early 2016 Matt, together with his partner Gemma Gange, opened Captain Moonlite, a coastal European eatery named after the charismatic Australian Bushranger. Housed within the Anglesea Surf Life Saving Club, the eatery has transformed the club into a relaxed dining destination quickly becoming a favorite for locals and visitors alike. 

www.captainmoonlite.com.au

Menu.
Crab dip & savoury pufftaloon (fried scone).
Baked snapper fillet, macadamia butter, sea asparagus & finger lime.
Yellow salad - to share.
Quince terrine.

A complimentary glass of wine and free flowing Capi sparkling water included.
$75 per person.

Email dining@franque.com.au or call Leesa on 0407 696 372 for all bookings.
No alterations to the menu.
Apologies in advance, we do not serve tea or coffee.

Anna Kelly cooks lamb in the Sculpture Garden at Franque
Apr
29
1:00 pm13:00

Anna Kelly cooks lamb in the Sculpture Garden at Franque

Meet Anna Kelly. 

Combining her passions of farming, livestock, meat retail and people, Anna brings lamb brand Plains Paddock straight to your plates. The business started in 2007 as the "Big" drought was drawing towards a close. Anna left her self started horticultural company in Melbourne and headed back to the family farm. With not many environmentally sensible farming options left, Anna chose a very suitable breed of sheep, the Dorper, and started her small lamb business. 

Welfare of her animals is the number one priority and Anna goes to great lengths to ensure that her sheep receive the best possible care from the day they are born. Low stress stock handling techniques and not resorting to use of sheep dogs or long journeys in trucks are some of the practises Anna has in place.

www.plainspaddock.com.au

On the menu.

Spit roasted Autumn lamb with salsa verde, served with a mixed green and farro salad, and a spit roast pumpkin, rocket, goats curd and slivered almond salad prepared by Curator Leesa O'Reilly. 

A complimentary glass of wine and free flowing Capi sparkling water included.
$75 per person.

Email dining@franque.com.au or call Leesa on 0407 696 372 for all bookings.
No alterations to the menu.
Apologies in advance, we do not serve tea or coffee

Ino Kuvacic from Dalmatino cooks lunch in The Dining Room at Franque.
May
2
12:00 pm12:00

Ino Kuvacic from Dalmatino cooks lunch in The Dining Room at Franque.

Meet Ino Kuvacic. 

Ino studied to become a chef at the Hotel and Tourism Business School in Split, Croatia and began his career working with Nikica Gamulin, the iconic Croatian master of cuisine. Shortly after, he moved to Vienna followed by Melbourne in 1997. He worked at a series of stand out Melbourne and Sydney restaurants (Donovans with Roberto Castellani, Florentino with Mark Georgeson, Scusami with Simon Humble, Otto with Nino Zoccali) before becoming the opening chef at Bottega, Melbourne CBD. In 2004 his long-time dream came true – he established Dalmatino with brother Natko in order to share the beautiful tastes of Croatia with lovers of fine food. 

www.dalmatino.com.au

Menu.

Quali, prune and cabernet risotto

Yellow fin tuna fillet grilled with shallots, muscatel sauce and confit garlic potato puree

Wines
Ingam Road, Chardonnay, Yarra Valley 2015
Watson Family Vineyards, Cabernet Merlot, Margaret River 2015

Complimentary glass of wine and free flowing Capi sparkling water included.
$75 per person.

Email dining@franque.com.au or call Leesa on 0407 696 372 for all bookings.
No alterations to the menu.
Apologies in advance, we do not serve tea or coffee.
 

Rina D'Allesandro of Zia Rina's Cucina cooks lunch a Latin inspired lunch in The Dining Room at Franque
May
4
12:00 pm12:00

Rina D'Allesandro of Zia Rina's Cucina cooks lunch a Latin inspired lunch in The Dining Room at Franque

Meet Rina D'Allesandro.

Born in Melbourne with a career spanning 30 years, Rina D’Alessandro began cooking regional home style food at the local trattorias in Abruzzo, Italy.

On her return to Melbourne, Rina trained under Bill Marchetti at one of the city’s finest Italian restaurants, The Latin.  In 1998, Rina took the role of Head Chef at the Melbourne institution Quat Quatta, a boutique events venue. Rina oversaw a highly successful period winning several awards during her nine-year stint.

After years of dreaming of her own restaurant, in 2012 Zia Rina’s Cucina at 857 High Street, Armadale was born where 30 years of devotion, passion and her unmistakable love of food is shown with her traditional Italian fare packed with flavour and fresh local produce that reminds you of your grandmother's cooking.

We hope you will join us. 

Menu to be advised... 

Complimentary glass of wine and free flowing Capi sparkling water included.
$75 per person.

Email dining@franque.com.au or call Leesa on 0407 696 372 for all bookings.
No alterations to the menu.
Apologies in advance, we do not serve tea or coffee.
 

Shop [Santa Maria Novella] 'til You Drop
May
4
4:00 pm16:00

Shop [Santa Maria Novella] 'til You Drop

Join us at Franque for a rosé to celebrate Santa Maria Novella’s new product, a signature Rose & Gardenia scent, and to source the perfect Mothers’ Day present.

In the spirit of the occasion we are offering a gift with purchase.

Guy Mirabella from Shop Ate Cafe cooks lunch in The Dining Room at Franque
May
11
12:00 pm12:00

Guy Mirabella from Shop Ate Cafe cooks lunch in The Dining Room at Franque

Meet Guy  Mirabella. 

“I am not a chef, never have been. I am a cook who feeds the community I work in. I care about the people I feed.”

Guy Mirabella was born in Melbourne and raised on the Mornington Peninsula where he lives with his family. He is currently happily juggling the complexities of running his daytime cafe, Shop Ate Cafe and Store in Mount Eliza. In 2008, Guy wrote, designed and cooked his most ambitious cookbook project yet, Eat Ate. It won Best designed cookbook for 2008.

“Eat Ate is much more than a design exercise. It’s a memoir, a bowerbird collection of images and souvenirs, thoughts and vignettes from an interesting Italian/Australian life. A life lived with food at its source. To anyone in love with Italy, Italianess, food and the enrichment of the Australian soul that has come from a generation of Italian migrants, Eat Ate is a treasure, a uniquely Australian book”. John Lethlean.  

Shop Ate Café & Store, 8/87 Mt Eliza Way, Mt Eliza VIC
www.shopatecafeandstore.com

Menu.

Autumn minestrone with pea pesto and ciabatta bruschetta.

Spiced roast chicken thigh cutlet, lemon, green olive and coriander salsa
with a French bean salad.

Elisir Di Rose biscotti.
 

A complimentary glass of wine and free flowing Capi sparkling water included.
$75 per person.

Email dining@franque.com.au or call Leesa on 0407 696 372 for all bookings.
No alterations to the menu.
Apologies in advance, we do not serve tea or coffee.

Kathy Tsaples of Sweet Greek cooks lunch in The Dining Room at Franque
May
16
12:00 pm12:00

Kathy Tsaples of Sweet Greek cooks lunch in The Dining Room at Franque

Meet Kathy Tsaples.

In the 1950s and 60s Australia experienced a new wave of multiculturalism. Our country brought new hopes and dreams for my parents and the many that migrated from Europe seeking a better life.

Born in the migrant suburb of Richmond, I grew up learning to cook traditional Greek cuisine from my mother. These recipes have been passed down from generations. Our food is engrained with our culture and spirit. 

I learnt to cook instinctively through my family. The Hellenic cuisine evokes memories I will cherish forever. My food is a celebration of life!

Sharing my passion, I invite everyone to experience Sweet Greek for themselves.

Kali Orexi 

Kathy

www.sweetgreek.com.au

Menu to be confirmed. 

A complimentary glass of wine and free flowing Capi sparkling water included.
$75 per person.

Email dining@franque.com.au or call Leesa on 0407 696 372 for all bookings.
No alterations to the menu.
Apologies in advance, we do not serve tea or coffee.
 

* image of Kathy Tsaples with thanks from John Laurie photographer. 

David Ray Exhibition 'Wild: Contemporary Antiques'
May
25
6:00 pm18:00

David Ray Exhibition 'Wild: Contemporary Antiques'

Melbourne ceramic artist David Ray's sculptures trespass the border between beauty and ugliness; riff on traditional notions of decorative ceramic design and entwine with political references to produce fantastical and wondrous creations, imperfect and top-heavy, and moulded directly by the [sub]consciousness of the artist.  


The dinner set is devised as a functional object to hold food. Mine isn’t, it is instead a wild untamed interpretation of a dinner set, to service conversation.

The work is a series of shapes colours and recognizable picture that sit in the realm of recognition. It’s through mutual recognition we can subject our thoughts and ideas. The work can be used as fact with in which the viewer can converse and devise their own conversation.

If I was to serve up concise idea of what this work means, wouldn’t I be controlling independent thinking. Art is subjective - it shouldn’t matter what my words mean to you, you are free too intemperate the works for yourself.
What can you see? What is it about the work that relates to your own experiences? Which parts are understandable?

The idea of wild is for the viewer to experience something beyond what they know. Work that visually bites into your brain and makes you think. Subject the work to your own interpretation.
— David Ray

Roger Fowler cooks lunch in The Dining Room at Franque in honour of Mietta O'Donnell
Apr
20
12:00 pm12:00

Roger Fowler cooks lunch in The Dining Room at Franque in honour of Mietta O'Donnell

Meet Roger Fowler.

Roger Fowler started cooking in the late 70's working his way through several well known eateries and eventually working with his mentor Gary Sweetman. Roger took on the infamous Fenwick in Hotel in Nth Carlton in 1983 being one of the 1st "Posh Pubs" gaining a name for himself as a creative talented young chef. He went onto the Smith St Bar and Bistrot owned by Don Levy Fitzpatrick where he was named as one of Melbourne's hottest chefs next to Stephanie Alexander, Iain Hewistson, Jaques Reymond and many other greats.

Roger also worked at the Kingston Hotel and Miettas Queenscliff ending up at The Stokehouse in their early days where he was executive Chef for a few years then went on to become front of house manager and General Manager for 12 years, he also oversaw the Prince of Wales in an operational role working with the likes of Andrew McConnell, Matt Wilkinson, Dave Moyle and even a young Ben Shewry in the kitchen.

Rogers passion, knowledge and understanding of all things restaurant has gained him great respect throughout the industry.

Roger now owns The Fermentary with his partner Sharon Flynn.

Menu.

"Mietta's to me was all about French Cuisine, Alain Chapel was a famous chef I admired greatly as was Phillip Searle a famous Sydney chef who both id appearances at Mietta's." - Roger Fowler. 

Confit Duck with pink peppercorns and citrus sauce

Lemon Tart

A complimentary glass of wine from our sponsors Port Phillip Estate, and free flowing Capi sparkling water included.
$75 per person.

Email dining@franque.com.au or call Leesa on 0407 696 372 for all bookings.
No alterations to the menu.
Apologies in advance, we do not serve tea or coffee.

*image via the age archives.

Guy Mirabella from Shop Ate Cafe cooks lunch in The Dining Room at Franque
Apr
13
12:00 pm12:00

Guy Mirabella from Shop Ate Cafe cooks lunch in The Dining Room at Franque

Meet Guy Mirabella. 

“I am not a chef, never have been. I am a cook who feeds the community I work in. I care about the people I feed.”

Guy Mirabella was born in Melbourne and raised on the Mornington Peninsula where he lives with his family. He is currently happily juggling the complexities of running his daytime cafe, Shop Ate cafe and Store in Mount Eliza. In 2008 Guy wrote, designed and cooked his most ambitious cookbook project yet, Eat Ate, it won Best designed cookbook for 2008.

“Eat Ate is much more than a design exercise. It’s a memoir, a bowerbird collection of images and souvenirs, thoughts and vignettes from an interesting Italian/Australian life. A life lived with food at its source. To anyone in love with Italy, Italianess, food and the enrichment of the Australian soul that has come from a generation of Italian migrants, Eat Ate is a treasure, a uniquely Australian book”. John Lethlean.  

Shop Ate Café & Store, 8/87 Mt Eliza Way, Mt Eliza VIC
www.shopatecafeandstore.com

On the menu.

Santa Maria Novella Liquirizia salmon gravlax, dill cucumbers, mustard sauce, sour cream rye bruschetta.

Leek, swiss chard and goat’s cheese tart with insalata di giardino.

Baci biscotti, hazelnut, almond, Elisir di Rose Liqueu, chocolate ganache.
(the liqueur is in the biscotti mix, not served with it).

A complimentary glass of wine and free flowing Capi sparkling water included.
$65 per person.

Email dining@franque.com.au or call Leesa on 0407 696 372 for all bookings.
No alterations to the menu.
Apologies in advance, we do not serve tea or coffee.
 

Art & Wine: Peter Healy with Bruce Armstrong and Peter D. Cole
Apr
6
6:00 pm18:00

Art & Wine: Peter Healy with Bruce Armstrong and Peter D. Cole

Prominent Melbourne artists Bruce Armstrong and Peter D. Cole spend an evening with established sommelier Peter Healy, divine art through wine, and discuss their respective disciplines.

Join us at Franque and be part of what will undoubtedly be a fascinating conversation and a chance to share an intimate space with some truly inspiring figures.

Bruce Armstrong is one of Australia’s most acclaimed sculptors. Melbourne-based Armstrong is best-known for his monumental totemic figures which can be seen in public spaces around the country. 

Peter D Cole is based in the Kyneton District of Victoria, where he has established himself as one of Australia’s senior and most renowned contemporary sculptors, drawing on the landscape as a source of inspiration. 

Peter Healy is one of only a hand full of Australians to be internationally accredited as a Sommelier. Peter is well known for the easy to understand, colourful descriptions and wine language he has all of his own.

Tickets are $55 per person and include wine and cheese. 

Buy Tickets here or call 03 9827 9940. 

Rina D'Allesandro of Zia Rina's Cucina cooks lunch at Franque
Apr
6
12:00 pm12:00

Rina D'Allesandro of Zia Rina's Cucina cooks lunch at Franque

On the menu:

Fettuccini alla Trapanese: a pesto of fresh heirloom tomatoes, buffalo burratta, basil and crushed roasted almonds; followed by Vitello Tonnato with poached yellow fin tuna and a lemon aioli, served with a traditional raddichio salad.  

Complimentary glass of wine included, serving wines from our Sponsors at Port Phillip Estate.

$65 per person.

Email dining@franque.com.au or call Leesa on 0407 696 372 for all bookings.

*no alterations to the menu
apologies in advance, we do not serve tea or coffee.
 

Roger Fowler cooks lunch at Franque: A tribute to Gloria Staley          *this event is sold out
Mar
30
12:00 pm12:00

Roger Fowler cooks lunch at Franque: A tribute to Gloria Staley *this event is sold out

  • Franque

Meet Roger.

Roger Fowler started cooking in the late 70's working his way through several well known eateries and eventually working with his mentor Gary Sweetman. Roger took on the infamous Fenwick in Hotel in Nth Carlton in 1983 being one of the 1st "Posh Pubs" gaining a name for himself as a creative talented young chef. He went onto the Smith St Bar and Bistrot owned by Don Levy Fitzpatrick where he was named as one of Melbourne's hottest chefs next to Stephanie Alexander, Iain Hewistson, Jaques Reymond and many other greats.

Roger also worked at the Kingston Hotel and Miettas Queenscliff ending up at The Stokehouse in their early days where he was executive Chef for a few years then went on to become front of house manager and General Manager for 12 years, he also oversaw the Prince of Wales in an operational role working with the likes of Andrew McConnell, Matt Wilkinson, Dave Moyle and even a young Ben Shewry in the kitchen.

Rogers passion, knowledge and understanding of all things restaurant has gained him great respect throughout the industry.

Roger now owns The Fermentary with his partner Sharon Flynn

On the Menu;

A tribute to The Great Restaurants around Franque in the 70's and 80's - Glo Glo's and Two Faces

Hors d'oeuvres

'Filet roti de poisson a la sauce Americane' --  Roast fillet of Dory with a crustacean sauce served with Pommes William and Frissee salad. 

Vanilla Bavoirs with macerated strawberries and chocolate fan.

$65 p/person including a complimentary glass of wine.

*no alterations to the menu
apologies in advance, we do not serve tea or coffee. 

Seating is limited for bookings please contact Leesa O’Reilly at dining@franque.com.au or 0407 696 372

Wines graciously provided by our sponsors

 

Lunch at Franque with artist Mark Howson
Mar
28
12:00 pm12:00

Lunch at Franque with artist Mark Howson

Leesa O'Reilly is joined in the Franque Kitchen by Australian artist Mark Howson.

On the menu: Hunters Chicken (chicken cacciatore) with oven-roasted baby carrots and a French bean, Meredith goat's curd and toasted almond salad.

Complimentary glass of wine included; serving 2016 Port Phillip Estate Chardonnay & 2013 Kooyong Pinot Noir.

$55 per person.

Email dining@franque.com.au or call Leesa on 0407 696 372 for all bookings.

*no alterations to the menu
apologies in advance, we do not serve tea or coffee.
 

Mark Howson pictured above in the Franque Dining Room with his painting Two Blue Trees, 2016, behind him.

Mark Howson pictured above in the Franque Dining Room with his painting Two Blue Trees, 2016, behind him.

Mario Messina of Donnini's Pasta Bar cooks lunch at Franque
Mar
23
12:00 pm12:00

Mario Messina of Donnini's Pasta Bar cooks lunch at Franque

Meet Mario:

Mario Messina began his career in the Summer 1987 at Donnini's Pasta Bar on Spring Street Melbourne (now The European) under the tutelage of Tiberio Donnini and Elena Donnini. After 2 ½  years  Mario moved on to Florentino's  where he worked under the guidance of head chef Paulo Guinta during Floyd Podgornik for 1 ½ years.

After a stint working with Mauricio and Andrea at Caffe e Cucina as sous chef, Mario decided to travel with Tiberio Donnini to Cairns, Queensland to help run his restaurant venture which included partnership, and after 9 years then came back to Melbourne to relocate the iconic Donnini's from Drummond Street to Lygon Street Carlton with Tiberio and his son Marco.

Donnini's Pasta at 525 Malvern Rd, Toorak VIC 3142 is Marios newly aquired venture where he aims to drive the Donnini's brand with passion, tradition and modern Italian cuisine at the forefront.

“Italian cuisine is not for the rich or poor just for the individual who seeks to nurture the earths tasty morsels and put his heart and soul into all his creative cooking”.

On the menu;

Crunchy eggplant and creamed ricotta cannoli with a cherry tomato salsa followed by

handmade braised rabbit, white polenta and truffle tortelli in a rabbit jus, with thyme and butter.

$55 p/person, including a complimentary glass of wine.

*no alterations to the menu

Seating is limited for bookings please contact Leesa O’Reilly at dining@franque.com.au or 0407 696 372

[Please Don’t Tell Me] WHAT TO WEAR, with Material By Product
Mar
21
6:30 pm18:30

[Please Don’t Tell Me] WHAT TO WEAR, with Material By Product

  • Franque

[Please Don’t Tell Me]

WHAT TO WEAR

A worldly discussion about women’s dressing

Tuesday 21 March, 2017, 6:30-8:30pm at the Franque Salon

Joined by a distinguished panel of professionals, we discuss dress codes for women in a world where a female minister makes headlines when she wears shorts to a meeting; where a woman cannot wear a burqa on a beach; where a brand can make a billion dollars out of black leggings; and some still see women wearing trousers as nothing less than sinful.

THE PANEL

Robyn Baillieu, Non-Executive Director

Katherine Brazenor, Barrister

Susan Cohn, Designer, Director, Workshop 3000, Artist Trustee, NGV

Virginia Dowzer, Stylist

Gulliver Giles, Sales Director, The 8 Percent

Annemarie Kiely, Melbourne Editor, Vogue Living, Director, ACCA

Megan Quinn, Co-Founder, Net-A-Porter, Company Director

Fiona Scanlan, Creative Director at Large

 

CHAIRED by Jonathan Wilkinson, Barrister

HOSTED by FRANQUE Founder Sarah Hook & MATERIALBYPRODUCT Founder Susan Dimasi

This is a free event. Bookings essential via TryBooking

WHEN | Tuesday 21 March, 6.30-8.30pm

WHERE | Franque, 597 Malvern Road, Toorak

DRESS CODE | NO DRESS CODE

Be refreshed with drinks, food, fashion, flowers, debate and conversation.

 

EVENT SPONSORS

Guy Mirabella cooks lunch at Franque
Mar
16
12:00 pm12:00

Guy Mirabella cooks lunch at Franque

MEET GUY

Guy Mirabella.

“I am not a chef, never have been. I am a cook who feeds the community I work in. I care about the people I feed.”

Guy Mirabella was born in Melbourne and raised on the Mornington Peninsula where he lives with his family. He is currently happily juggling the complexities of running his daytime cafe, Shop Ate cafe and Store in Mount Eliza.

In 2008 Guy wrote, designed and cooked his most ambitious cookbook project yet, Eat Ate, it won Best designed cookbook for 2008.

“Eat Ate is much more than a design exercise. It’s a memoir, a bowerbird collection of images and souvenirs, thoughts and vignettes from an interesting Italian/Australian life. A life lived with food at its source. To anyone in love with Italy, Italianess, food and the enrichment of the Australian soul that has come from a generation of Italian migrants, Eat Ate is a treasure, a uniquely Australian book”. John Lethlean.  

Shop Ate Café & Store, 8/87 Mt Eliza Way, Mt Eliza VIC

www.shopatecafeandstore.com

 

On the menu;

“The scent of autumn fills our eyes and an abundance of tomatoes cramp our gardens, it is that time of year to ignite the mind and heart all over again. Come together and cherish the moment over a simply cooked ocean trout that features with a robust and clever heirloom tomato and a spoonful of dill and caper tartar sauce. The spirit lives on!”

$55 p/head, 2 courses and a complimentary glass of wine.

*no alterations to the menu

Seating is limited for bookings please contact Leesa O’Reilly at dining@franque.com.au or 0407 696 372

Santa Maria Novella is proud to present an Evening of Opera
Mar
9
6:00 pm18:00

Santa Maria Novella is proud to present an Evening of Opera

Join us for an evening of opera featuring the mesmerising soprano Michelle Buscemi and baritone Mattia Campetti in the intimate and opulent setting of Franque.

St Louis crystal filled with Santa Maria Novella and Capi cocktails will be served as you are treated to the sonic beauty that is the Lucca Opera Festival.

Limited tickets available for $80 per person. 

SOLD OUT

Franque 597 Malvern rd, Toorak, VIC 3142.


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Proudly sponsored by:

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Rina of Zia Rina's Cucina cooks lunch at Franque
Mar
9
12:00 pm12:00

Rina of Zia Rina's Cucina cooks lunch at Franque

Please join us at Franque as Rina D’Alessandro of Zia Rina's Cucina serves her delicious Italian cooking in the newly opened Franque Dining Room. 

Meet Rina

‘Born in Melbourne with a career spanning 30 years, Rina D’Alessandro began cooking regional home style food at the local Trattorias in Abruzzo, Italy.

On her return to Melbourne Rina trained under Bill Marchetti at one of the city’s finest Italian restaurants, The Latin.  In 1998, Rina took the role of Head Chef at the Melbourne institution Quat Quatta, a boutique events venue. Rina oversaw a highly successful period winning several awards during her 9 year stint.

After years of dreaming of her own restaurant, in 2012 Zia Rina’s Cucina at 857 High Street, Armadale was born where thirty years of devotion, passion and her unmistakable love of food is shown with her traditional Italian fare packed with flavour and fresh local produce that reminds you of your grandmothers cooking.

This is wholesome comfort food at its absolute best.’

— We hope you will join us. 

On the Menu; 

Homemade Gnocchi with Buffalo Ricotta and the finest Asparagus, served alongside a salad of White Zucchini, Beans & Farro with a roasted Hazelnut dressing. 

Lunch will be $55 p/p with a glass of complementary wine. 

*no alterations to the menu 

Seating is limited for bookings please contact Leesa O’Reilly at dinning@franque.com.au or 0407 696 372