Sydney restaurateur Andrew Becher is expanding his local restaurant footprint with the launch of Catalan-inspired Parlar Restaurant and Bar in Potts Point.

The venue is located on Macleay Street and right next door to sibling restaurant Franca.

“On all my travels throughout Europe, I always stopped by Barcelona. You could say I have a long-standing love affair with the city,” says Becher.

“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.”

Parlar will seat 55 diners and offer guests a taste of Catalan and Mediterranean cookery from Executive Chef Jose Saulog.

Dishes have been designed for tables to share, with a range of tapas to larger plates and platters on offer.

Diners can commence their meal with an anchovy churro before moving on to fideuà marinera (a Valencian dish similar to paella made with pasta instead of rice), finishing off with an Iberian creme brûlée iteration.

“There’s a lot to be excited about with the menu,” says the chef. “Classic flavours and my fun interpretation of them.”

Spanish wines will encompass most of the beverage list alongside varietals from Southern France, Italy and Australia.

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

There will also be 10 cocktails to choose from that will incorporate fortified wines, spices and herbs from northeastern Spain.

Guests can choose from a walnut Negroni, sangria and a palma margarita with cucumber-infused tequila and mandarin, to name a few.

Parlar will open in mid-march for dinner Tuesday to Saturday and lunch Friday to Saturday.