Breakfast, lunch, dinner, and drinks are all part and parcel of the Frank & Blanco experience. For a small town like Picton, the opportunity to forgo your usual eggs benny in favour of pulled pork on Turkish bread with grilled apricots, Persian feta and pico de gallo come Saturday or Sunday morning is going to raise some eyebrows, but when Frank’s churros, the chorizo plate (yep, with eggs your way), and the Notorious P.I.G. torta with Mexican slaw, spiced pulled pork, American streaky bacon, a couple of fried eggs and spicy sriracha aioli get settled in the town centre’s little but lovely locality, Picton residents will be waxing their mustachios with pleasure in no time. Lunch keeps the tempo up with Frank’s signature burritos paked with garlic infused rice, tomato salsa, black beans, tasty cheese and ‘the protein of the week’ – just ask (or don’t, and be pleasantly surprised).

Sharing is caring, and eating socially and ostentatiously is the Mexican way, It’s a tradition that Frank & Blanco upholds in its Sutherland outlet, and it’s going to be the way here in Picton, too. That’s why the restaurant has laid on a big range of sharing plates like tacos of all sorts (pork, vegetarian black bean, spicy chicken, octopus), torta, corn on the cob, grilled globe artichokes and salads that you can battle over and wash down with cocktails like the Drunken Mule with blanco tequila and housemade ginger ale, Frank’s signature mai tai, the Frank & Blanco espresso martini, and the southern US inspired Stout Old Fashioned – anejo tequila, stout beer syrup and orange bitters infused with hickory smoke. Diners from Sydney and beyond should take the trip down to Picton just for the chef’s signature dish – the ruby tuna ceviche. Ceviche, a traditional Peruvian delicacy, is doing the trending rounds at the moment and here at Frank & Blanco this version is amazing. Fresh raw tuna simply marinated in a blanco tequila and lime vinaigrette, served with edible flowers and tortilla tostadas.