Freda's

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bar food
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Pizza

It’s hard to define exactly what Freda’s is, and therein lies its charm.

Part cocktail bar, part live music venue and part community centre, the Regent Street hideaway brings together like-minded individuals in a way that many bars don’t. Owner David Abram has worked hard to foster this come-as-you-are, creative vibe since the night Freda’s opened in 2011.

It’s Freda’s weekly arts, cultural and music nights that set it apart. Following five years of throwing parties at Sydney’s now-closed Good God, Abram’s goal has always been to provide a space in which Sydney’s creative community can thrive.

Behind the zinc bar that stretches the length of the century-old warehouse space, you’ll find an array of actors, writers, photographers and musicians (many of whom play a hand in curating Freda’s diverse events) mixing cocktails to the sounds of Italo disco one night, and then Ethiopian jazz the next.

Chef Wesley Cooper Jones runs the in-house restaurant, Cheesy Grin. He was once sous chef at famous Brooklyn pizza joint Roberta’s. He used that experience to create the Italo-Australian menu. The food available early evening is likely to be small dishes of cured meat from Pino’s Meats in Kogarah and cheese by Victoria’s Milawa Cheese, as well as selected pasta dishes.

There are also toasties available all night. There’s one made with sopressa (salami), whipped ricotta and parsley-cured egg yolk in a pretzel, or another with wild mushrooms, parmesan, mozzarella and gremolata (Italian herb sauce) all sandwiched in sourdough.