Gastronomicamenteincorrecto
+5
Casual food with a really cool vibe restaurant. Open fire kitchen top!
Good place to go with a group and share. Open kitchen nice vibe though on a hot day avoid sitting near the oven. Solid entrees- had the bonito crudo, burrata, pappardelle. Mains were better- Murray cod fillet, quail and T-bone steak. Sides- must get fresh corn polenta! Potatoes and fennel salad were ok but nothing special.
What a beauty. Each dish was as scrumptious and clean as you could imagine. Highlights were the bread, the duck and the mozzarella. Oh yes, get there
American Chef Danielle Alavarez (ex Chez Panisse, The French Laundry, California) is at the helm at Fred’s, one of Sydney’s most beautiful restaurants. The heritage fit-out, the open kitchen is the stuff of dreams. Well my dreams, at least. As soon as you walk into Fred’s you are made to feel special. The service is faultless. The food, which is all about sustainable produce and has a Mediterranean influence, is fresh, beautifully presented and has you wanting more. We thoroughly enjoyed everything we ate. As the menu is constantly changing, I cannot wait to return to try other seasonal dishes. Downstairs is an intimate bar called Charlie Parker and every meal at Fred’s should end there! #freds #merivale
Our first time to this restaurant and we loved it. The open kitchen gives it a very homely feeling. The food was surprisingly flavoursome, and we enjoyed every dish we tried. The staff were very friendly, but did forget to place the order for 2 items we requested. We were given truffles to take home for our anniversary. Will definitely come back.
First time at Fred’s had an early booking and the place was spotless! Extremely clean and the open kitchen set up was incredible! Was awesome to watch the team of cooks too!
Very friendly staff and the T-Bone was amazing ! ☺️
This was a return visit to Fred's and they keep up the standard every time. We (4) had Danielle's tasting menu and matched that with some great wine suggestions from the sommelier. The service was great and very relaxed (just like our waiter was a friend of the family) and this made the whole night special.
Thanks to all, we'll be back (soon I hope)
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This restaurant has a beautiful interior with an adventurous concept in open food prep set up in several spots in the cavernous room. All very interesting and the food was very good. Great ingredients, simply prepared, beautifully presented, and delicious. Our bill came to $100 per head including only one modest bottle of wine. This was borderline overpriced I think, given our total experience. The waiting staff were not unfriendly but neither were they warmly welcoming and we generally felt underwhelmed by the service. They made a few mistakes with our order, and some placing of the plates across our faces at the table was avoidable and amateurish. Observing the way the waiting staff worked the room, they seemed harried and I was unable to fully relax as a result. We also felt unusually harrassed by Fred's via text, email and phone call asking us to confirm our booking and warning us of a hefty charge to our credit card (given to secure the booking) should we fail to show. I understand the frustration that restaurateurs have on no-shows but this was a bit too much. To be honest, I wouldn't go back to Fred's.
Have always wanted to try this place, was finally able to get a table recently. The service was lovely, everyone was really friendly and helpful. We ordered a selection of dishes from starters to mains between the 3 of us, they all tasted really good and flavourful. Was slightly disappointed with the chocolate choux bun, it looked enticing but didn’t taste as anticipated. Nonetheless, we had a really good experience overall.
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2 x reviews; first one from July and second one from October
July 2017
Magnificent open kitchen centre-stage space, with ALL the open fire and wood-fired oven cooking as well as all the prep work in plain sight, the BEST front row seats at any live performance!
Amuse bouche of radish with dip
Jerusalem artichoke and kohlrabi soup with crispy chips, preserved lemon and spring onion oil
(...creamy sweet comfort food flavours of the Jerusalem artichoke and kohlrabi were elevated to the extraordinary by the intensely delicious power of the spring onion oil, and then suddenly came a solitary, attention-grabbing and entertaining bite of preserved lemon - full theatrical drama inside a soup bowl!...)
Smoked sardines, satsivi, pickled currants, herbs
(...the satsivi was the perfectly subtle foil for the scrumptiously smoked sardines, the flesh of which were still moist and tender - and beautifully complemented by the sweet currants and the fragrant herbs...)
Manjimup black truffle tagliatelle, butter and parmesan
(...unctuously rich sauce with black truffles and parmesan...)
King brown mushrooms, shiitake mushrooms, green lentils, kale, artichoke and truffle butter
(...awesome to see such love in a vegetarian option with contrasting textures and deeply flavourful tastes...)
Pork chop, pumpkin puree, grilled radicchio, sherry
(...the most yummy, succulent, chewy, juicy pork I've had in a long time! The radicchio was grilled perfectly - sweet with a bite of bitterness - and the pumpkin was rich and sweet...)
Creme brulee, chocolate honeycomb, buckwheat crunch, apple
(...a perfect creme brulee, with lots of crunchy, crispy and smooth, sweet extras!...)
Petits fours
October 2017
Another faultless meal at Fred’s!
Seedlip spice with sprig of eucalyptus
(...citrus and eucalyptus and spices...)
Asparagus salad with veal sweetbreads and lemon aioli
(...fragrant and fresh...)
Crunchy black rice, wood-oven Southern squid, celery, lemon
(...intense wood-fired flavour and so many textures in the one dish...)
Chicken maryland “al mattone”, chickpea puree, roasted capsicums, capers
(...juicy and tender meat, crispy skin, richly traditional flavours...)
Toasted meringue, grilled lime ice cream, mango sorbet, caramelized white chocolate
(...a top-notch dessert with perfectly executed elements; the toasting, grilling and caramelizing added more contrasting bitter flavours which added to the dessert and made its taste more interestingly complex...)
Cocoa covered candied almonds
(...farewell snack until next time...)
Had a great Sunday lunch here a few weeks back. Really great atmosphere, open kitchen, staff happy and energetic. Food delicious and bread was a real treat. My style of fine dining and won't break the bank. Disappointed with the sunday surcharge but won't let that ruin a great experience. Thank you
An exquisite experience of food wine and service. The highlights were the perfectly cooked John Dory, and the wonderful prawn ravioli. Cocktails and wine offerings delicious too. Top 10 restaurant in Sydney easily.
New York Industrial fused with French Provincial ambience done right in the heart of Paddington, Sydney! Love the set-up with the kitchen and Chefs doing their thing in full view of the patrons. Service was good! The staff were plentiful and were professional with just the right amount of attention served. And most importantly, the food was on par of course! Do yourselves a favour folks!
Always love visiting Fred's. The open kitchen, the rustic ambience and attentive service. I used to always recommend their lamb and bread, however this time tried their steak and a few other canape and entree dishes. The cavier and pancakes and king fish ceviche were well balanced! Highly recommend that you give that a try😋😋
I visited this place for a snack.
Amandin(?) who served us was amazing. Her service was absolutely best. She was really nice!!! Absolutely helpful, lovely and amazing. We really enjoyed wine because of her. She made us happy. We will definitely visit again to enjoy.
Thanks a lot.
We started our night in Charlie Parkers the bar under Fred’s. Really moody great vibe perfect start to the night. You have to give it to the Merivale group they really know how to create a place with a great atmosphere and Vibe. Fred’s is a very different dining experience as you are so close to where all the action is happening in the open kitchen. We were literally only 3m away from our dinner being cooked. Everything we ordered was outstanding particularly the mozzarella fig entree and the lobster were a standout . The lobster bisque that came with the lobster was a food group in itself, they could bottle that. Service was on point. Highly recommend.
My boyfriend and I went there on his birthday and its absolutely amazing!!!!! The staffs warm my heart💓 Food is average, but they know how to play with the ingredients. Totally falling in love with Fred and 100% will come back
Great experience at lunch where we enjoyed watching the chefs working right in front of us in the open kitchen. The food was cooked to perfection - only needed a spoon to slide the lamb off of the bone. The wine list is decent but pretty pricey. The service was friendly and attentive. Will definitely return.
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