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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.
Friday 22nd September
Wood oven fugasse 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
Shaved fennel & blood orange salad, baked ricotta, pickled padron peppers, mint 24
Spring herb & flower tart, Jacquin chevre, honey 25
Country style duck & pork terrine, dijon mustard, pickled turnips 25
Grilled southern squid, smoky eggplant, preserved lemon & green garlic 28
Wood oven asparagus bagna canda, chopped egg, society garlic 24
Bucatini, sardines, saffron onions, pine nuts, currants 26
Pea & mascarpone cappelletti, smoked ham, pecorino sardo 26
Wood oven john dory, kombu butter, agrettis, blistered tomatoes 44
Organic chicken maryland "al mattone", white bean puree, capers, rosemary 42
Pencil leeks, brik pastry, grilled zucchini, basil and buttermilk dressing 34
Lamb leg "a la ficelle" & grilled rack, fennel, peas, broadf beans, grilled cos 45
Robbins Island steak, roasted potatoes, salad (600g) 135
Pistachio panna cotta, strawberries and rose, sugared puff pastry 18
Toasted meringue, grilled lime ice cream, mango sorbet, caramelised white chocolate 18
Chocolate mousse cake, wattleseed ice cream, candied walnuts, cointreau caramel 18
Selection of cheese with honeycomb, 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.