Most of the food at Fred’s is cooked with fire. Nothing is overly complicated, the drinks are local and everything (both in the bar and kitchen) is fundamentally produce-based. The menu highlights what's best at the time from the farmer.
Danielle Alvarez, the head chef for Fred’s and the cocktail bar, Charlie Parker’s, underneath is making simple, seasonally-driven food.
The restaurant is centred around a wood-fired oven and open-fire hearth, and they permeate the whole menu.
Homemade ravioli (triangoli, to be precise) are stuffed with roasted asparagus and topped with Parmigiano and brown butter. There are salads with wood-fired snow peas and a dressing of dried chilli, prune and pepitas. And raw baby artichokes with roasted Cipollini onion, kombu oil and mache (a nutty salad green). Lamb legs hang over the hearth. They are cut onto the plate alongside a lamb rib, braised lamb shoulder, grilled artichoke, broad breads and laverbread (Welsh-style boiled seaweed). The Robin Island steak is treated simply, served with potatoes and salad.
The space is styled in mind of farmers’ kitchens. That’s translated into a bright, wood-dominated aesthetic that looks like a stylish French country retreat.
A recipe from Fred's is featured in The Broadsheet Italian Cookbook. Buy your copy at shop.broadsheet.com.au.
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