Popular restaurant Sydney announces shock closure – but its replacement is probably the most popular new location in the city

SydneyThe shrinking restaurant scene has claimed a different scalp – but this time it makes way for a comeback with French taste.

In the heart of Pottts Point, one of the trendy postcodes of the city, the high-end, Catalan-inspired Parlar officially closes its doors.

In place? A more relaxed, all-day eateries called Le Frérot and It is not shy to embrace his French roots.

The name – literally means ‘little brother’ – is a nod to his brother or sister next door, the polished Franca Brasserie, and marks a large hinge by experienced restaurant owner Andrew Becher.

Once known for his two -hostal dishes that looked more like art installations than dinner – think of Anchovis Churros and Joan Miró -Inspired Plating – Parlar was provided with the Sydney elite.

But in a sign of time, Becher goes from tasting and drama to something that actually pays the bills: croissants, coffee and classic bistro dishes.

It will be a bistro at night, “Becher said the Sydney Morning Herald.

But during the day the location will have breakfast all day, boulangerie items, charcuterie, even a cheese space.

In the heart of Potts Point, one of the trendy postcodes of the city, the high-end, Catalan inspired Parlar officially closes its doors

Once known for its two -habdous dishes that looked more like art installations than dinner – think of Anchovis Churros and Joan Miró -Inspired Platding – Parlar is equipped with Sydney’s Elite

Le Frérot is expected to open on MacLey Street at the end of July, and it comes with a non-ZO-Subtiel redesign.

Beyond are the moody tapestries from the 70s that Parlar defined. French artworks and a softer color palette aimed at relying on the changing audience of Potts Point will take their place – which according to Becher is now more mature and is looking for options during the day.

It is a smart reading of the room.

With Bistrot 916 it was also recently closed, what another beloved French Eetcafé was in Pottts Point from the team behind CBD Darlings Clam Bar and Neptune’s Grotto, Le Frérot steps into a gap in the market – and the exclusivity for accessibility.

But Becher does not completely like good food.

Main chef Jose Saulog, who helped Parlar to earn his criticism, will remain as a chef for group leader.

But Becher admits that the operational model of Parlar in European style – closed during lunch, frequent personnel holiday and irregular hours – had become difficult to maintain.

Becher also runs Armorica Grande Brasserie in Surry Hills and recovering Pelicano recently in the old Hugos Lounge room on Bayswater Road. But it is Le Frérot that he sees as a flexible concept with a long game.

Le Frérot is expected to open on MacLey Street at the end of July, and it comes with a non-ZO-Subtiel redesign

Chef -chef Jose Saulog, who helped Parlar to earn his criticism, remains as a chef for group leader

“In a few years it can be Roman,” he teased, “we want to keep it fluent.”

It is a movement that reflects Sydney’s wider eating juice mirror.

As the food costs rise, hospitality personnel become more difficult to come by and to sharpen dinners their wallets, the city sees a steady increase in casual, locations all day – and a steep decrease in haute cuisine.

Yet the elegance has not completely disappeared.

French onion soup, Gruyère Soufflé and Mussels will appear on the dining menu. And yes, there will be the right cakes in the morning.