What to Sip and Snack On At Bar Freda’s

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First, Freda’s was a hard-partying bar in an old Chippendale warehouse. Then it moved, and the new Freda’s – Cafe Freda’s – was a restaurant. But that restaurant was really more of a bar, too. (Or, as founder David Abram calls it, “a bar trying to break out of a restaurant”.) Two weeks ago, Freda’s returned to Chippendale. And this Freda’s – Bar Freda’s – is a bar again. But it’s also, in some sections, still a teeny little bit of a restaurant. Kinda.

“The old Freda’s was just a late-night venue, and then the beauty of Cafe Freda’s was that you could get good food there, and it leaned into a bar later at night,” Abram says. “Bar Freda’s is really an attempt to strike a balance between what Cafe Freda’s was and what the original Freda’s was.”

Want to come here, have a boog and delete cocktails? Be their guest. Or do you plan on knuckling down and going to town on a party of plates instead? Take a seat.

This week we’re adding Bar Freda’s to The Hot List. Regardless of what your goal is when you come to Bar Freda’s, these are the dishes and drinks that are stealing the show (so far). Bon appetit. Or cheers. Or both. Up to you.

Mega Mateo

This light and zippy drink, which combines yerba maté soda with vodka and lime, is a Freda’s signature. “It’s really a homage to Club Mate and how it’s consumed in clubs in Europe,” Abram says. Recently, Freda’s switched from using German Club Mate soda in favour of a local yerba maté soda by Mateo. So the Mega Mate has become the Mega Mateo. “It’s good, light drinking that gives you a bit of energy to be out on the dance floor till late,” says Abram.

Matcha Colada

“We really got inspired by a trip we had to Oakland in California last year, where my wife’s family is based,” Abram says. “There are lots of young, interesting and playful hospitality venues in that area – and we went to this great little bar doing elevated slushies.” When it came time to put together the line-up for Bar Freda’s, Abram and his wife and partner Carla Uriarte knew that slushies had to be in the mix. The Matcha Colada combines a rum blend with matcha, salted coconut and fresh pineapple. Frozen Espresso Martinis and a Double Down – a 50-50 espresso and colada blend – are also given a lush slush treatment.

The Dillinger

If you’ve never craved a cocktail with a “New York deli flavour profile”, that would be understandable. But that could change after you try the Dillinger, which stars dill-infused vodka. “Dill is one of those controversial herbs that some people hate, and some people love,” says Abram. “But if people try it in this concoction, they might have a new appreciation.”

Lasagne croquettes

“The lasagne croquettes are a little bit silly, really fun and very moreish – it’s just the dish that people have been ordering multiples of,” Abram says. Take a bite-sized slice of lasagne, deep-fry it and serve it alongside sugo for dipping, and you have a home-run snack. “It hits that perfect bar snack note, but it’s not as heavy as it sounds.”

Sunflower dip with crushed macadamia and crisps

“One thing that’s been getting a really good response is the sunflower dip,” says Abram. The sweet potato crisps are house-made and the dish is entirely vegan. “It goes back to this concept of going to a picnic with a bunch of friends, and everyone brings something of quality to share and mix and match.”

Mafaldine with crab, tomato, chilli and pangrattato

“This is the perfect comfort food pasta for a night out,” Abram says. “We’ve got a really fantastic room full of booths that are perfect for settling in with some mafaldine while it’s cold outside.” It’s a classic flavour combo of crab, tomato, chilli and pangrattato. “I loved the open environment that Cafe Freda’s was, but Bar Freda’s really feels like a warm environment – and the food is warm-hearted as well.”

House Gildas

“I mean, obviously Gildas have popped up all over the city,” Abram says. There’s a simple reason for that. “From the saltiness of the anchovy and the olive – there’s really not a better bar snack than a Gilda.” Abram recommends pairing it with the pickle brine-powered house Martini.

Jamon and potato crisps

Everyone should – and probably will – order these. A big bowl of potato crisps garlanded with jamon and showered in parmesan, it’s likely to be hoovered up within minutes of hitting the table. “We’ve got a beautiful meat slicer at Bar Freda’s, and we slice all meat fresh every day,” Abram says. “It’s just a good little carby dish to fill you up – pair it with a cerveza and what could be better?”

The Hot List is proudly sponsored by Square.