All-day French restaurant Tartine has joined the clutch of eateries on Richmond's Swan Street, bringing with it luxed-up toast, brasserie classics and a look that's Frencher than French.

True to its name, open-faced sandwiches are the focus at Tartine, an idea that came to chef Andrew Beddoes a decade ago while honeymooning in Lyon, where he visited a restaurant that only served tartines. He thought Australia's high quality produce was perfect for the concept.

At his Richmond venue Beddoes (who has worked in Michelin-star restaurants in the UK plus The Grand and Albert Park Hotel) has created seven fancy toasts. There's San Daniele prosciutto with celeriac remoulade, charred lamb with muhammara and one with anchovies and onions, inspired by pissaladiere.

The bread is 100 per cent spelt, baked in enormous 2.8-kilogram loaves by the father of one of Tartine's chefs.

A small provedore selling this bread plus wine and house-made parfait or preserved tuna will allow people to make topped toasts at home.

Soon, brunch will be served on Sundays, featuring crepes Parmentier with smoked salmon and caviar, scallops in sauternes sauce, champagne and a selection of tartines.

Steak frites, gnocchi Parisienne with spring greens and lemon tart keep one foot firmly in France, while a specials board will showcase the kitchen's latest ideas.

"I want people to come in for the specials board," says Beddoes.

Open Tue-Sat noon-10pm

105 Swan Street, Richmond, 03 9428 3339, tartine.com.au