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After eighteen years spent shaping some of Melbourne's most respected dining rooms (think: France-Soir, Bistro Thierry, Stokehouse and the Botanical), hospo veteran Franck Sammut is stepping out with a new creation all of his own.
Meet Upper Middle, South Melbourne's freshest, all-day neighbourhood eatery that aims to slip effortlessly into your everyday life. The key is in the name, with the ‘Upper’ referencing Sammut's commitment to upholding consistent standards of excellence in food and vibes, while the ‘Middle’ refers to the team's non-judgey spirit that welcomes every kind of person to the table.
Built specifically for locals who are keen to grab a quality takeaway or settle in for a sunny luncheon on a European-style terrace, Upper Middle is all about celebrating the relaxed rhythms of easygoing eating and drinking that warms the heart and delights the palate. Sammut's years of experience traversing Melbourne's most recognisable restaurants have directed him towards this new venture, with his key driver being a need to strip hospo back down to what it's really about: warm, genuine community connection alongside no-frills food that speaks for itself.
“The menu and the space both draw on the food and places I love: simple things done well, European touches and a room with personality,” said Sammut. “My hope is that it becomes part of people’s daily routine, a spot they return to without thinking.”
The kitchen is helmed by head chef Lakshay Kapoor (formerly of Bistro Thierry) who was classically trained at Le Cordon Bleu. His special interest in comfort cooking that's executed with precision comes through strong in the menu. Created to be your go-to lunch spot that never lets you down, Upper Middle's offerings revolve around a baguette and pizza bar, backed by an additional brunch offering and St Ali coffee in the mornings.
The smaller baguettes are crisped up in house, and come in a variety of renditions, including: the Ham-Damme, filled with premium leg ham, lashings of Comté and butter, pickled beetroot and alfalfa; the Salmon, which includes house-cured salmon, dill cream and fennel salad and a smattering of capers; and the Poulet, a poached chicken affair that's stuffed with grilled peppers, crispy kipfler potato and a house dressing.
For the pizzas, the dough is made in-house, with tested favourites like a simple Margherita and a buffalo mozzarella-topped prosciutto offering on the menu. The brunch line-up has a distinct European edge (think waffles and eggs benny), while pastries are supplied from AM Bakehouse. Coffee is from St Ali, and there are juices and a neat wine list that kicks into the nights on weekends.
Upper Middle's fitout is courtesy of Melbourne design studio In Addition, with the aim of the interior game to create an earthy and comforting environment where warm, lived-in neighbourly vibes are key. You can check out the full menu and stay in Upper Middle's loop via Instagram.
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