Frank’s in the little southeast Melburnian suburb of Cheltenham is local and little. But, big. And for good reason.
Their photographable food is one thing, but it’s the composition of the whole thing, aesthetic of the whole joint and feel of the whole experience that has drawn people from far and wide and keeps them coming back.
With their new menu for winter, they stay true to the cafe’s MO of being ‘frank’ with head chef Eli Faye drawing inspiration from a range of cafe style favourites that play on childhood sweet-tooth dreams. ?
They’re all about the “Cherry Ripe” red velvet cre?pe, which comes complete with chocolate mousse, ice cream and cherry compote; which has fast become an instant favourite. It’s easy to see why they’re as popular as they are.
They opened in 2016, and shook the local scene a bit with their no-nonsense approach to great coffee, great service and delicious interesting food. It has helped to ensure Frank’s is not only locals’ local, but also a reason for visitors to come by the sleepy southeastern suburb.
Some other new dishes to their winter menu are Frank’s ?Porridge? of oats, apple & blackberry compote, gingerbread crumble, chai milk served on side; arancini, a new cafe favourite, including pumpkin and pine-nut arancini balls, a generous serving of goats curd, riddled with fennel and an orange & roquette salad; and a grain salad?, which is a hot winter-ready vegan salad option plays with textures and spices combining pearl couscous, middle eastern spices, roasted baby carrots, pumpkin seeds, crispy okra, pomegranate and beetroot hummus spinach (option to ‘un-vegan’ by adding ox cheek).
Monday – Saturday: 7am – 4pm
Sunday: 8am – 3pm
97 Cavanagh Street, Cheltenham 3190