The name of the restaurant takes on a historical moment when Emperor Napoleon Bonaparte offered the prize money of 12,000 Francs for those who could devise a method for preserving food and drinks during war time. The discovered preservation techniques use the seasonal produce, while retaining and enhancing flavours, which has since then become our preserved canned and pickled food nowadays.
Location on Elgin Street in Soho, the restaurant and wine bar offered an affordable selection of dishes that are designed to be shared amongst friends, while sampler menu is also available for two or smaller groups.
Gin and Tonic
Everythign is housemade at 12,000 Francs, including their Gin and Tonic and Old Fashioned which are surprisingly served on tap.
Negroni
A whole range of other choices of quality wine and alcoholic drinks can be found on the menu and we have found this hidden treasure which is a bottle of Fair Trade vodka made with quinoa!
Bread $40
It’s not easy to find real bread nowadays, but 12,000 Francs does make their own super crispy house fired malted sourdough served with cultured butter. Who can say no to warm carb with melted butter?
Montanara – weekly special $80
A crispy deep fried crust topped with all fresh ingredients like this week’s special – tomato, stracciatella, pecorino, and basil. It’s surprisingly airy and light which would give you no regret.
Pickled & Potted – pickling has been one of the methods to enhance flavours as well as preserve food since 2030BC
Foie Gras Parfait $170
A very rich jar of goodness filled with foie gras mixed with chicken liver, jalepeno, and herbs, topped with crispy duck skin, served with toasted sourdough. The crunchy duck skin complimented nicely with the smooth liver, a powerful sharing dish to savour.
Stracciatella $130
A pulled cheese that is similar to burrata, got mixed with sundried tomato, curry leaf, chilli, and fried garlic. The herbs really does the game in this cheese, while the cheese itself is very strong in milky taste. The silky creamy texture from the cheese is just irresistable.
Bonito Tartare $190
A mix of raw bonito and olive oil aubergine, in almond aioli and oriander. A genius kind of combination that actually works! It’s healthy, packed with nutrition, yet still super delicious.
Duck Rillette $130
The concept is from canned food. However, this warm bowl of confit spiced duck and mostarda, served with grilled sourdough, is nothing like any processed food. The savouriness from the duck is rather light, instead, the fresh meat flavour is very delightful.
Smoked & Salted – two of the oldest preservation methods dating back to caveman ancestors
Ricotta + Persimmon $140
Another innovative combination between buffalo ricotta, persimmon, air dried beef, and pecans. The savouriness from the ham counterbalanced with the sweetness from the persimmon, when the ricotta binded everything together.
Vacuum & Fire – heat remains the oldest food preparation method
Short Rib Pastrami $300 for 2 / $450 for 4
Smokiness over is over the top from this succulent 36 hour rib on bone, with spicy kraut salsa, barley, and pea shoots. The rib has been rubbed with flavourful seasoning and the kraut is also housemade therefore the texture is a lot crunchier and it has a kick to it.
Sugar & Cultured – milk is the key elements to make cheese, while sugar has been used to store fruit and vegetables by American colonists
Butter Than Nutella $98
You wouldn’t want to leave 12,000 Francs without dessert. The warm chocolate hazelnut mousse which is quite similar to nutella but a lot lighter and airier. The mousse itself is not too sweet. The moist bread pudding with the light creamy milk sorbet is a bomb!
Address: Elgin Building, 41-43 Elgin St, Central
Phone: 2529 3100
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