Its the kitchen and cooking that I wish I came home to every evening. Fred’s has a aperitif bar right when you walk in and then the main restaurant behind a small corridor. The kitchen is the centre of the restaurant with all the organic cotton tables surrounding that. It is a little warn on the edges and that adds a rustic charm to the elegant restaurant. It is something quite special.
The surprising creators are the flamboyant Merivale group who have taken a more farm to table approach. Head chef Danielle Alvarez started her career at the French Laundry and worked in San Fransisco in a similar restaurant Chez Panisse and brings sultry flavours to the table.
Most of the produce is sourced from local farms in Australia and New Zealand and that makes the menu vey seasonal. Not everything is available at any one time which also is a reason to come back, to try something fresh each time.
The quality of the seafood is exceptional and more so that a huge effort to use organic produce where possible. We also enjoyed the wine and the Longview Gruner Veltliner was a real treat with new world wines.
Grilled prawns verjus beurre blanc, roasted grapes
Wood oven flounder, leeks & spring onions, brown butter, anchobies
Address 380 Oxford St, Paddington, NSW +61 2 9240 3000 merivale.com.au/freds/
Open Lunch 12pm-3pm, Friday — Sunday, Dinner 5:30pm-10pm, Tuesday — Saturday
Best Oven roasted flounder