Expect all-new pizzas inspired by a trip to New York City at Frankie’s this summer.
Pizza lovers will be well acquainted with the subterranean CBD pizzeria, Frankie’s. It’s been a hot spot for killer live music, retro arcade games, and top-notch brews. And this summer, the pizzeria’s menu has been overhauled with 13 delicious new flavours.
Behind the new-look menu is Dan Pepperell (Restaurant Hubert and Alberto Lounge) who has united with the Swillhouse co-founder Anton Forte to revamp Frankie’s offering. Back in pre-COVID times (February 2020 to be exact), the duo headed to NYC to experience the best pizzas they could find across the Big Apple.
Back in Sydney, the pair has been working hard to create a brand new menu complete with a new dough recipe (featuring a three-day termination period) and a stack of delicious new toppings.
For fans of all things cheesey, Frankie’s will be slinging seven new white base pizzas. Don’t miss their classic Rosemary ($22, loaded with Fior de Latte, scarmorza, rosemary, garlic, black pepper and sea salt) as well as their Gricia ($23, with Fior Di Latte, lardo, Parmesan, and black pepper).
There’s even a Zucchini pizza ($24, topped with Fior di Latte, zucchini, preserved lemon, chili, garlic, stracciatella, and mint) plus an indulgent Mortadella ($25, loaded with Fior di Latte, mortadella, chili, garlic, stracciatella, chili powder, and gremolata).
For lovers of a classic red-base pizza, Frankie’s is slinging a Classic Cheese ($22, topped with San Marzano, Fior di Latte, Parmesan, and dried oregano) and their take on the iconic Pepperoni ($23, loaded with San Marzano, Fior di Latte, pepperoni, and Frankie’s Hot Honey).
Frankie’s crew have also added a bunch of delicious dipping sauces ($3 each) to the menu, including aioli, Frankie’s red hot ranch, red eye mayo, and Restaurant Hubert’s secret burger sauce.
Find Frankie’s at 50 Hunter Street in the CBD, open Sat to Thurs from 4 pm to 3 am and Fridays from 12 pm to 3 am.
