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A bright new daytime haunt is taking shape on Franklin Street, ready to fuel Adelaide’s city crowd with fresh focaccia sandwiches, Italian-leaning flavours and a splash of post-work vino.
Opening mid-November in the former Crack Kitchen site, Frankie’s is the newest project from the young hospitality duo behind popular Pasadena cafe and pizzeria, Balthazar. Front-of-house manager Christian Belperio joins head chef Frankie Ng, whose name now beams proudly above the door.
“When the Franklin Street site came up, it was too good an opportunity not to name it after him,” says the team’s marketing manager, Ashley Hunt. “He had no idea until I showed him the brand kit and said, ‘By the way, it’s called Frankie’s.’”
Frankie’s concept is simple food, done right. Each morning, housemade sauces and pickled preserves will sit next to the flywheel meat slicer (imported from Italy by the way), all ready for the lunch rush. Trays of focaccia – baked in-house – will form the base of a line-up that includes the signature Parma prosciutto with pistachio-basil pesto, and a standout grilled eggplant sando with artichoke cream, a vego dream already tipped to be a crowd favourite. The dough leans light and fluffy – “perfect for lunch between meetings,” says Ashley.
While the sandos are the stars, the menu stretches further into comforting Italian territory. House-made potato gnocchi with Sicilian pistachio, truffle-mushroom arancini, and cannoli piped to order for a sweet finish. There’s also a tight breakfast menu with pastrami milk buns, foccacia French toast, and morning staples.
Drinks champion local producers, with Rio Coffee behind the beans. Alongside the classics, there are playful creations like an iced tiramisu latte and blueberry matcha. Frankie’s will also be fully licensed, meaning you can pair your focaccia with a glass of South Australian vino – or better yet, hang back for their monthly office kick-ons.
“Every last Friday, we’ll keep the doors open late for office kick-ons – canapés, wine, the works,” Ashley explains.
“We want people to finish work and have a couple of glasses with colleagues. We don’t really have that culture in Adelaide yet, so we’re hoping to start it,” he adds.
Anthony Cirocco Design (render)
Anthony Cirocco Design (render)
The fit-out, led by Anthony Cirocco Design, keeps the bones of Crack Kitchen but introduces a softer, European palette inspired by the owners’ travels through Italy. It’s light-filled, airy and perfectly pitched between casual cafe and social hub, lending itself to all occasions.
“You can pop in for a quick sandwich, or head upstairs to the mezzanine for a long lunch and a glass of wine,” says Ashley.
The turnaround from vacant to Frankie’s has been lightning-fast. The team signed the lease just four weeks before opening – “a very, very tight deadline,” laughs Ashley. “We wanted to be open before Christmas.”
And in perfect timing for end-of-year festivities, the upstairs mezzanine level doubles as a private function space for up to 80 guests. The team will also offer full catering for offices and events.
“We’re doing big boxes full of fresh sandwiches, platters of arancini, focaccia, antipasto – all that good stuff,” Ashley says. “Perfect for a Friday meeting or Christmas lunch.”
With everything made in-house where possible, Frankie’s is shaping up to be the CBD’s next sando obsession. Catering to just about everything in your work day. Whether you’re ducking down for a sandwich, setting up for a long lunch, or easing into the weekend with a glass in hand.
Whether it’s a weekday sandwich, a long lunch with colleagues or a glass of wine to ease into the weekend, Frankie’s promises to become a cheeky fixture in Adelaide’s city hustle, one fluffy focaccia and blueberry matcha at a time.
Frankie’s on Franklin is slated to open mid-November
What: Frankie’s on Franklin
Where: 13 Franklin Street, Adelaide
When: From mid November, Monday to Friday 6am-4pm, Saturday 8am-4pm
Office kick-ons tentatively booked for the last Friday of the month, til 7ish
For the website, click here.
@frankiesonfranklin
Dining and Cooking