Frenchies Bistro and Brewery
It’s nice to meet someone who’s completely and unreservedly engaged in what they’re doing. For Vincent de Soyres, it’s about beer; Thomas Cauquil it’s about charcuterie.
The two friends spent the better part of a decade thinking, talking about and planning what became their Rosebery restaurant and brewery, Frenchies.
It has a core range of five beers, each focused on a different terroir, including a German kolsch, a New Zealand pilsner, an American pale ale, an old world IPA and Australia red rye ale. They’ll have eight of their own brews on tap, and 16 bottles – half Australian and half from overseas.There's also Australian wines from organic and biodynamic producers, and premium spirits.
Cauquil plates up a seasonal, daily-changing menu in the dining room upstairs, with six entrees, a handful of mains and a couple of desserts. It's French bistro style here: so there's a heavy focus on well-executed sauces.
Downstairs is about cheese (a rotating list of seven varieties mostly from Australia or France) and charcuterie. Cauquil worked under Arnaud Nicolas, one of France’s leading charcuterie chefs. Imagine textural French terrines, mousses, rillettes and pâté en croûte (a puff pastry loaf stuffed with terrine).
Frenchies is at the centre of Rosebery’s Saporium development. On the ground floor you can sit at a long bar, which looks into Cauquil’s surprisingly small kitchen, or at one of the high tables, which look onto de Soyres’ brews in progress. Take a moment to look at the carpentry too, it’s all by de Soyres’ dad.
The upstairs mezzanine is more of a traditional restaurant. The light timber dining tables and an open-air design (which allows light to flood the space) make it feel very casual.