Potts Point brasserie, Franca has launched a new plat du jour menu – a dynamic selection of traditional French cuisine, reimagined with a contemporary flair, led by a Friday seafood extravaganza featuring complimentary caviar and mini martinis.

“With Sydneysiders still working from home, Thursdays have become the new Friday, and our new plat du juor menu is aiming to bring back the long Friday lunch. There is something exciting about a Friday lunch, starting your weekend that bit earlier, especially in summer and with the upcoming festive season. Our new plat du jour menu offers larger style meals designed to share every day of the week. My favourite is the Friday fruits de mer. We are serving a half or full portion and for every tower we will be sending out caviar and mini martinis on us. It’s the perfect way to lunch in summer,” says Andrew Becher, Venew Group managing director.

The Franca fruit de mer, available Fridays, includes natural oysters, cooked prawns, raw kingfish, lobster as well as caviar, condiments and crumpets. The half serve ($150) unlocks 10g of caviar and 4 mini martinis, with the full serve ($275) being accompanied by 20g of caviar and 8 martinis. The fruit de mer can be enjoyed over an extended 3-hour dining window.

Jose Saulog, France executive chef, has designed a plat du jour menu that encourages guests to share, for a different dining experience at Franca. Other daily specials include: 1kg T-Bone served with condiments; grilled whole chicken with coq au vin sauce; Franca’s take on surf and turf which includes 2GR 9+ Wagyu flank & Rock lobster mornay served with bearnaise, French fries, and butter lettuce; and a 600g Chateaubriand with sauce Diane and a rotation of seasonal sides including saute asparagus, cauliflower gratin and butter brussel sprouts.

During the festive season, Franca will be pouring prestige champagne by the glass weekly, featuring Ruinart Brut, Blanc de Blancs, and Dom Perignon.

The Plat du jour menu includes: 

  • Tuesday: 1kg T-bone, Condiments $99
  • Wednesday: Steak frites, 250g Jacks Creek flat iron, French fries, Sauce béarnaise $40
  • Thursday: Grilled whole chicken, Coq au vin sauce $65
  • Friday: Lunch only -Fruits de mer
  • Half serve is $150 comes with 10g Caviar (and up to 4 mini martinis)
  • Full serve is $275 comes with 20g caviar (and up to 8 mini martinis) 
  • Saturday: Lunch only – Surf n Turf 2GR 9+ Wagyu flank & Rock lobster mornay, Bearnaise, French fries, Butter lettuce
  • Half – 200g beef + 1/2 lobster $120 
  • Full – 400g beef + Full lobster Full $210
  • Sunday: 600g Chateaubriand, Sauce Diane, Seasonal sides $199

Franca is located at shop 2/81 Macleay St, Potts Point 2011. Open for lunch Thursday – Sunday from 5:30pm and lunch Friday – Sunday from 12pm. Book your table here.