Catalan cooking doesn’t get the love it deserves in Sydney, but that’s about to change.

Parlar, which means ‘to speak’ in Catalan, is opening in mid-March.

It’s by the team behind French brasserie Franca and is located just next door, in the bustling heart of Potts Point.

Parlar was inspired by restaurateur Andrew Becher’s love for Barcelona and the French coastline.

“On all my travels throughout Europe, I always stopped by Barcelona. You could say I have a long-standing love affair with the city. I love the Catalonian coastline and surrounding regions, in particular the Perpignan area of southern franca which has a strong influence on the Parlar cuisine,” he says.

Don’t know much about Catalan cooking? This is the place to learn. Executive chef, Jose Saulog has put his spin on Catalan and Mediterranean influenced dishes.

The share-style menu ranges from tapas plates such as anchovy churros to more substantial dishes such as fideuà marinera, or the signature hot seafood platter. Saulog’s take on crema catalana, the Iberian peninsula’s signature version of creme brulee, is the perfect way to end the meal.

“There’s a lot to be excited about with the menu – classic flavours and my fun interpretation of them. Just like in the kitchen, we take our job seriously but most importantly we love to have fun and the same attitude applies to our food,” Saulog says.

The wine list is the stuff that European travel memories are made of, focusing heavily on the varieties that dot the sun-baked shoreline all the way from Spain to the tip of the Italian boot. If you’re looking for alternatives to the classic varietals from Spain, Southern France, Italy and Australia then you’re in the right place.

“We’ll look in depth at Spanish wines and especially the grape Tempranillo, made famous by the Rioja region. This varietal offers so much that the Australian palate, more often used to richer, weightier red wines, enjoys,” says general manager, Alex Cameron.

Cocktails also have a Catalonian bent, featuring the spices, herbs and fortified wines associated with Northeastern Spain. Our pick is the walnut negroni with gin, Gentiane roots, amontillado and walnut.

Becher collaborated with Steel & Stich on the interiors. There are warm Mediterranean colours, luxurious touches of Gallio and Rosso marble, and European oak timber. Settle into the banquette seating, take in the works of 70’s American artist, Alex Caulder, sip on your drink, snack on some tapas and pretend you’re in the middle of a well-earned Mediterranean break.

Parlar
3/81 Macleay St, Potts Point
parlar.com.au

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