The seasonal philosophy behind Chez Panisse inspired the like-minded approach at Fred’s, where the prodigiously talented Chef Danielle Alvarez takes that philosophy to the next level in one of Sydney’s most vibrant restaurants.
The heart of the large open kitchen is the wood-fire oven and grill, which touches a large majority of the constantly changing menu, showcasing the very best produce available each day.
Whether you choose the five-course tasting menu, or from the à la carte selection, starting with the comforting wood-oven fougasse is obligatory. Starters such as carpaccio of persimmon, snapper sashimi and rocket salad give you an idea of the concept in play. The more-ish casarecce, with stunningly vibrant cime di rapa pesto, featuring epicurean harvest kales, anchovy and chilli, fits the broad European take nicely. The flawlessly grilled veal loin chop with chestnut puree, roasted onions, crispy sage and jus works beautifully with a side of wood-oven roasted potatoes.
PSST! Start off with a quiet pre-dinner drink in the intimate front bar, and then wander downstairs afterwards to the more eclectic Charlie Parker’s.