Thirroul’s new red-hot pizza and wine bar, Franco, is a crowd-pleaser!

When talk of a new wine and pizza bar opening in Thirroul began circulating, the northern suburbs community were all ears. And since Franco first flung open their doors in April, crowds of locals have been eager to pull up a pew and feast on the restaurant’s famed 72-hour pizza dough, washed down with a tipple from their 80-plus-strong wine list.

The brainchild of three chefs, originating from Sydney, with serious cooking cred – Matt Taylor (Wine Library, Monopole, Bentley, Tetsuya’s), chef Sam Jones (Wine Library), and chef Johannah Talor (Glass, Flying Fish) – Franco plates up twists on iconic Italian dishes, while celebrating local produce.

The trio had been on the hunt for a venue on the coast, since moving their families to the area in 2020, for a more relaxed, laid-back lifestyle. When the spot in Thirroul became available, they got cooking immediately.

In the true spirit of Italian feasting, the menu is designed to be shared with family and friends, featuring a host of antipasti delights, which include the charcoal octopus with Calabrian chilli (you’ll want seconds, believe us!), the always-popular prosciutto and rockmelon combo, proving you can’t beat the classics, and housemade focaccia with burrata and basil pesto.

But as the restaurant’s name suggests, pizza is – as it should be – the star of the show. Made with Franco’s unique 72-hour dough, which took the chefs four months to perfect, the pizza menu is solid. The signature ‘Franco’ pie is a delicious combo of tomato, pork fennel sausage, ‘nduja, pecorino, fior di latte, mushrooms, and olives, while the formaggio with oregano and truffle honey is a surprising standout.

For a simple way to tuck into all the restaurant’s offerings, the set menu for $45pp is the way to go and will see a spread of antipasti dishes arrive at your table, with your choice of pizza, and dessert – the tiramisu is what dessert dreams are made of. Made with whipped dark chocolate ganache, even the non-sweet eaters among the group will be reaching for ‘just one more bite’.

Not to be overshadowed by the food, the wine list is just as impressive, featuring over 80 locally-sourced natural wines and classic favourites. And the best bit – or most importantly – the owners and the staff know their stuff, and are happy to point you in the right direction when it comes to picking your plonk.

Franco’s promise is that, “all ingredients and wines are sourced from the finest and freshest local and global producers available, with the aim to support the community by championing local farmers and family-run businesses.” And with the local pizza joint’s focus on fresh, quality and consistency, it has quickly become a very-welcome inclusion to Thirroul’s expanding culinary community – a laidback spot where you could easily wile away hours with loved ones sharing good food, good wine, good times.