PRESS

BROADSHEET

Giorgi Monfort loves the idea that fine-dining food can be for the masses. “Frankie’s is a Hector’s Deli meets Tarts Anon of pies,” she says, referring to two beloved Melbourne brands. “I wanted to approach pie-making from a chef’s perspective, not just a baker’s,” she adds.

“I’m on a mission to elevate Melbourne’s pie scene,” says Giorgi Monfort.

Frankie’s is breathing life back into the classic Aussie delicacy. Sub your typical meat pie for a kangaroo bourguignon coated in a pepperberry puff pastry [or] charred cauliflower with leek and aged cheddar.

THE URBAN LIST

SITCHU

We’ve just had the pies and sausage rolls of our dreams—think a pork scotch egg pie and a sausage roll packed with pork and nduja. The secret? A magical, buttery, and oh-so-flaky pastry that elevates every bite. Frankie’s Pie Shop, is a must-visit for anyone craving inventive Aussie pies. Run, don’t walk!

COLLABS

SIX-EYED SCORPION CHILLI OIL

In March 2025 we teamed up with the legends behind the award-winning chilli oil Six-Eyed Scorpion and came up with a limited edition flavour-packed fish pie: Coconut Poached Cod, Garlic Bok-choi & Crispy Chilli Oil pie!

GAGA’S GUT LOVING FERMENTS

For our April 2025 menu, we turned an all-time crowd-favourite sandwich -The Reuben-into a pie, using Gaga’s Gut Loving lacto-fermented gherkins and sauerkraut.