Restaurateur Andrew Becher, owner and operator of French brasserie Franca, will open Parlar, a Catalan-inspired restaurant and bar, in mid-March.
Located next to Franca in the heart of Potts Point, the 55-seat Parlar (to speak in Catalan) is an ode to Becher’s love for Barcelona and the French coastline. From the design, to the food and drink menus, Parlar is heavily influenced by a combination of Catalan and Mediterranean culture and cooking.
Andrew says, “On all my travels throughout Europe, I always stopped by Barcelona. You could say I have a long-standing love affair with the city. I love the Catalonian coastline and surrounding regions, in particular the Perpignan area of southern franca which has a strong influence on the Parlar cuisine.”
Executive chef, Jose Saulog has created a menu of shareable dishes, that showcases an interpretation of Catalan and Mediterranean influenced dishes utilising the best seafood Australia has to offer. The menu comprises a shared format style of eating, from tapas such as the anchovy churro, to a more substantial dish of fideuà marinera, or the signature hot seafood platter. To finish, there’s Parlar’s take on Crema Catalana, the Iberian peninsula’s signature version of Creme Brulee.
Jose says, “There’s a lot to be excited about with the menu. Classic flavours and my fun interpretation of them. Just like in the kitchen, we take our job seriously but most importantly we love to have fun, same goes with our food.”
The wine list is a postcard to the Mediterranean, focusing heavily on the varieties that dot the sun-baked shoreline from Spain, to the tip of the Italian boot. The wine offering has plenty of reference points across styles showing alternatives to the classic varietals from Spain, Southern France, Italy and Australia.
General manager, Alex Cameron says, “We’ll look in depth at Spanish wines and especially the grape Tempranillo, made famous by the Rioja region, as this varietal offers so much that the Australian palate (more often used to richer, weightier red wines) enjoys.”
The bar program offers 10 seasonal Signature Cocktails inspired by the Mediterranean Sea, Catalonia. These signatures will feature spices, herbs and fortified wines, representing Northeastern Spain. Cocktails include A Twisted Sangria (Grenache, Cognac, House Strawberry Cordial, Blackcurrant, Navel Orange, Ginger Beer); Walnut Negroni (Gin, Gentiane Roots, Amontillado, Walnut); Palma Margarita (Peeled Cucumber infused Blanco Tequila, Parlar Curaçao, Mandarin, Citrus, Orange zest infused Black Salt); Alcazar (Gin, Maidenii Classic, Maraschino, Saffron, Cinnamon Tincture); and a Riviera (Fino Sherry, Grapefruit & fresh Lemon Juice, Mediterranean Tonic Water).
The design of Parlar is a collaboration between Becher and Josh Clapp of interior firm Steel & Stich. The room will feature warm Mediterranean colours and tones, with luxurious touches of Gallio and Rosso marble, and European oak timber. Banquette seating will wrap the room, and there’ll be astrong art focus with works from 70’s American artist, Alex Caulder.
Parlar Restaurant + Bar will open mid-March. The venue will be open for dinner, Tuesday – Saturday, Lunch Friday and Saturday 5pm- 12 Tues -Thursday, Lunch 12-12 Friday and Sat.
Reservations are now open via firstname.lastname@example.org
Parlar is located at 3/81 Macleay St, Potts Point NSW 2011