Frank and Blanco is a Mexican restaurant and tequila bar. A shiny La Marzocco espresso machine commands the front window beside a grinder full of Whitehorse coffee beans.

In front is a long bar connected to a spacious kitchen and tasteful brick-and-stucco walls are adorned with eye-catching floor-to-ceiling murals by local artist Lucas Eggleston. Behind the bar are selected varieties of tequila, which are central to the drinks menu.

Brendon Hill and Shahir Galal are behind Frank and Blanco, both high-achieving bartenders. Head chef Thomas Stott has trained under acclaimed chef Peter Doyle while working at awarded restaurant est. in Sydney’s CBD.

The duo has taken an extra step with its house tequila. A partnership with Mexican producers Tequila Arette, which is currently the only distillery to make tequila from its own agave and are able to have it imported thanks to a partnership with Mextrade. They plan to raise awareness for sustainable agave production and instil a better understanding and appreciation of tequila in Australia.

The menu is a refreshing twist on Mexican cuisine. Stand-out dishes include the tequila and lime trout with charred-corn salsa, micro parsley and olive oil; the El Diablo prawns with harissa, lime and coriander soy; and spiced, pulled-pork tacos with tomato salsa.

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Updated: March 13th, 2018

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