Overview
No stranger to luxe French dining, restaurateur Andrew Becher (Franca, Parlar) is opening his second foray into Parisian cuisine. Armorica, a grand European brasserie, is coming to Surry Hills in April.
The 150-seat restaurant is setting up shop in the former home of Toko, which moved to an expansive new omakase-focused outpost late in 2022. Under the guidance of Becher, the Japanese joint's old digs have been transformed into a lavish French-influenced dining space with timber detailed ceilings, European oak joinery, brass gantries and an open kitchen centred around a custom-built grill.
"Armorica is a Parisian brasserie that embraces the timeless charm of classic French dining. We want to bring the fun, energy and excitement of dining in the city of light right here on Crown Street," says Becher.
The grill will be put to full use here, with plenty of fire-heavy dishes that utilise top Australian produce to create classic northern French feeds. Expect steak frites, grilled seafood and chops made with the highest quality Gundagai lamb.
The site when it was Toko
Away from the grill, you'll be able to sprinkle your table with some vibrant delights from the sea and land. There will be coral trout crudo, foie gras torchon, and an outlandish seafood tower featuring oysters, prawn cocktails, octopus roulade and rock lobster.
All of this top-notch produce needs to be matched by an equally high-quality wine list, of course, and Armorica is coming to the table with a 400-strong vino list focused on traditional winemakers creating exceptionally drinkable drops.
Rounding out the interior design from Steel and Stitch and custom joinery from Contempo and Co is a series of original artworks that American illustrator David Plunkert has created in collaboration with Becher.
If you want to be one of the first to experience this luxurious dining experience, reservations are now open at the Armorica website.
Armorica will open on Thursday, April 20 at 490 Crown Steet, Surry Hills. It will be open for lunch Friday–Sunday and dinner Tuesday–Sunday.