Parlar Is Potts Point's Catalan-Inspired Fine Diner with a Focus on Tapas and Shared Plates

There's something special and foolproof about tapas bars. Gone is the anxiety of choosing your main and possibly missing out on something better, instead you're presented with a far-reaching spread of selections from the restaurant's menu.

Combining the thrill of this experience with the luxurious atmosphere of a fine diner, Parlar offers tapas taken up a notch, with ingredients like sturgeon caviar, kingish and wagyu rump carpaccio on offer.

The Catalan-inspired bar and restaurant is open in Potts Point, beside its accompanying French brasserie Franca. Both Franca and Parlar are the creation of owner Andrew Becher who has been running the popular French restaurant out of Macleay Street since 2019.

"Sydney hasn't seen anything like this and I am incredibly excited to finally bring our Catalan-inspired fine diner to life," Becher says. "We have created a very special and unique offering that highlights the flavours and food of the Catalonian coastline and surrounding regions."

Seating 45 guests indoors and 10 in the al fresco area, Parlar offers a range of share plates and a la carte dishes that take inspiration from the coastlines of Spain and Sicily.

The obvious place to start is the oysters, served with 15-year Cava mignonette. Highlights of the tapas include croquettes topped with caviar; an English muffin with chorizo, manchego and egg; and an anchovy churro. And the larger share plates include diamond clams paired with tomato and smoked salmon roe, or bonito and white gazpacho.

The accompanying wine and cocktail list continues the Catalonian themes. "The wines we offer are largely made with ancient native varietals and using methods and techniques that are centuries old," General Manager Alex Cameron says. "There will also be plenty of interesting bottles open and available under the coravin system so you can try something different."

Parlar is now open at 3/81 Macleay Street, Potts Point. It's open for lunch Friday and Saturday and dinner Tuesday–Saturday.