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As featured in the Top 20 Northern Beaches’ Dining Options of 2018:
“Head Chef Fabian Oliveau comes with a raft of experience from Michelin fine diners in the states.
His seasonal menu embraces classics as well as contemporary and much more interesting French cooking. Start with a glass of Dom Perignon, before moving to favourites such as handcut steak tartare, twice baked cheese soufflé and duck confit…”
The Manly Daily, Daily Telegraph.

Bar Snacks

Bar Snacks

Bar Snacks

Bar Snacks

Marinated mixed olives
7

Served with cashew, chive & lemon butter

Served with housemade whipped, salted butter

Ham & gruyère cheese croquettes (3 pieces)
12

Entrée

Entrée

Entrée

Entrée

Minimum 2 courses on Fri & Sat nights; menu is subject to change on daily basis

Chef’s selection of saucisson, cornichons, baguette

St Agur twice-baked soufflé with Heidi gruyère

Chicken liver parfait
20

Served with cornichons & croutons

Dusted in rosemary sea salt; served with tomato escabeche

Rangers Valley Black Angus fillet, handcut, served with quail egg

Vol au vent d'escargot - 6pcs
22

Served with onion jam, garlic butter

Organic Sydney rock oysters (Wapengo Rocks)
4.50 ea; half douzen 24; douzen 44

Freshly shucked; served with shallot mignonette & lemon wedge

Mains

Mains

Mains

Mains

Minimum 2 courses on Fri & Sat nights; menu is subject to change on daily basis

Served with piperada: sautée tomatoes, capsicums, burnt eggplant and sauce grenobloise (burnt butter, capers & chives)

Served with fresh baguette

250gm, served with frites and Frenchies Brasserie signature sauce

Rangers Valley Black Angus eye fillet
39

200gm 3-4 marbling, served with frites and Frenchies Brasserie signature sauce

Served with potatoes grand-mère, petit salad

Slow cooked lamb rump
35

Served with panisse, pumpkin&sage purée, roasted cherry tomatoes, rosemary jus

Sides

Sides

Sides

Sides

Served with garlic and shallot butter

With carrot & cucumber ribbons

Pommes frites
8

With house-made mayonnaise

Desserts

Desserts

Desserts

Desserts

Minimum 2 courses on Fri & Sat nights; menu is subject to change on daily basis

Served with white chocolate salted butterscotch ice cream

With raspberry sorbet, white chocolate ganache, cacao nib tuille

Crème brûlée of the day
15
Le figuier
15

French vanilla ice cream served with fig digestif

Café gourmand: selection of petits déserts with your choice of coffee
15
Selection du Glacier
1/2/3 scoops (5, 10, 14)

Ice cream: French vanilla, Coconut, White chocolate salted butterscotch

Sorbet: Raspberry, Banana

Cheese

Cheese

Cheese

Cheese

Bleu d’auvergne: Soft blue cheese,  cow’s milk (Auvergne), served with walnuts & baguette

Kids Meals (main, ice cream, drink)

Kids

Kids Meals (main, ice cream, drink)

Kids

Kids meals include: main, ice cream, drink 15
Cheeseburger, pommes frites or beans

Find us

To make your Frenchies Brasserie reservation, call us on 02 9907 2528 or email reservations@frenchiesbrasserie.com.au

Opening hours:
Le dîner
Last food orders 9pm; Sunday at 8pm
Tuesday: 5pm – 10pm
Wednesday: 5pm – 10pm
Thursday: 5pm – 10pm
Friday: 5pm – 10pm
Saturday: 5pm – 10pm
Sunday: 5pm – 9pm

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