As of right now, there are very few styles of eating and drinking that cannot be enjoyed in the bustling little beachside suburb.
The latest venue to join the ranks is Frankies Brasserie, a modern bistro adding a sophisticated little spin to the already impressive dining scene.
It’s the work of Melbourne foodie royalty Frank Heaney with Head Chef Dylan Cashman, owner of (sadly) now closed Palmy venue The Blue Door on 5th and the two combined have created something really quite special.
The space itself opens up onto Surf Parade’s northern end and it’s low-lit and moody with a chic, modern vibe that’s both charming and edgy and perfectly at home in the recently revamped street.
Pendant lights hang above dark wood tables and two long mirrors slide down either side of the space. Blue and white vintage-esque plates make up the prettiest of place settings and black brick feature walls bring it all together. It’s the very definition of a sleek, neighbourhood bistro and there’s nothing else like it across the Coast.
The menu has been carefully thought out and is packed with quality, local and seasonal produce so it changes whenever it pleases thank you very much. Meaning you get to keep going back to try new, flavour-filled dishes and that’s exactly how we like it.
It’s been touted as coastal cuisine and, with the cheapest oysters around (at $3.90 each or $39 a dozen), it’s quickly going to become a local favourite.
The brunch menu is a taste extravaganza with many fine dishes you’ll want to sample. The Ballina Sand Whiting Katsu is southern fried whiting with cos lettuce and oyster mayonnaise on white bread and we’ll take three please. Another must-try is the Darling Downs pasture-raised sirloin, which is cooked over charcoal with house fries, mushroom and seaweed butter and sherry vinegar jus. So very good.
At dinner time, don’t even think about passing on an entrée and in particular the Northern NSW beef tataki with Heirloom beetroots, pickled mustard seeds, upland cress and crispy wakame. Flavour sensation. There’s also Organic Stanthorpe Leek with charred organic Nimbin brown rice, pickled onion, mustard seeds and basil. Yep.
For mains, the Braised New England Lamb Shoulder is a winner with organic eggplant, roasted capsicum, house-made labna, charred onion and coriander.
You’ll notice each dish mentions its place of origin so diners know exactly what they’re eating and that it’s of the highest quality possible. How good is local produce around these parts.
The wine list is similarly impressive with everything on it available by the glass and it, like the food menu, will change as often as it likes.
Pop in for brunch on Saturday and Sunday from 10.30am where you many indulge in the full beer and wine list and a rotating selection of mimosas.
It’s exceptional food, put together perfectly and we’re in love already. Go Broadbeach.
LOCATION: 1/20 Queensland Ave, Broadbeach
HOURS: 4pm until late Wednesday until Sunday
Words and photos by Kirra Smith.