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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.
Saturday 27 May
Wood oven fougasse with butter & olive oil 6
Clair de lune oysters, coriander & white pepper mignonette 5 ea
Apple & quince galette with honey creme fraiche 18
Macadamia meringue with orange sherbet, vanilla ice cream, fennel & praline 18
Toffee pot de creme, burnt apple, buckwheat crunch 18
Petit Sapin fondue, bread, muscatel grapes (250g) 40
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.