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Head chef Danielle Alvarez is comitted to sustainable produce and the farmers who produce it.
Our philosophy is old world cooking that speaks to the seasons - this is reflected by Fred's changing daily menu.
Sunday 23rd July
Wood oven fougasse with butter & olive oil 6
Clair de lune oysters, coriander & white pepper mignonette 5 ea
Burraduc buffalo mozzarella, prosciutto, novello olive oil 20
Snapper carpaccio with orange, ginger, yuzukosho, herbs 26
Sweet onion, greens and comte tart, green radish salad 25
Orange, grapefruit, witlof, lemon vinaigrette, spanner crab 26
Celeriac, potato & leek soup with parsley clams 24
Tagliatelle with king prawns, parsley, lemon, green garlic 28
Ricotta, truffle & egg yolk raviolo, mushroom brodo 24
Soft polenta, poached egg, pecorino toscano, black truffle 35
Gooralie pork chop, savoy cabbage, caramelised apples, mustard jus 44
Hapuka en pappilote, artichokes, lemon, black olive, mussels 42
Grilled swordfish, charmoula, golden beetroot sauce, heirloom carrots 42
King brown mushroom, lentils, pencil leek & truffle butter 38
Robbins island steak, roasted potatoes, salad (600g) 135
Ginger and molasses cake, caramelise pears, spiced rum 18
Macadamia meringue with orange sherbet, vanilla ice cream, fennel & praline 18
Toffee pot de creme, burnt apple, buckwheat crunch 18
Selection of cheese with fig jam, sourdough & lavosh (per cheese) 9
3 course $95 | 4 course $115
Groups of 8 or more are required to dine from a reduced menu, please call reservations for group booking enquiries.
If your booking is for a celebration we offer a pistachio cake with dulce de leche and cream cheese frosting, pistachio and rose petals ($50 per cake serves around 8 people 48 hours notice required).
All credit cards incur a 1.5% surcharge.
Our menu contains allergens and is prepared in a kitchen that handles nuts, shellfish, gluten. Whilst all reasonable efforts are taken to accommodate guest dietary needs, we cannot guarantee that our food will be allergen free.