Fred’s
Finely tuned dining, downplayed with a luxe farmhouse aesthetic.
Contemporary$$$
Disclaimer
In October 2024, The Sydney Morning Herald, The Age and Good Food detailed allegations of sexual harassment, exploitation of female staff and drug use at Merivale venues. Merivale, the owner of this restaurant, began an internal investigation into the claims and said it is committed to “an inclusive, diverse and respectful workplace environment for our staff, as well as for our customers”. SafeWork NSW also began investigating the company. In June 2025 and July 2025, further allegations of exploitation and underpayment of Merivale workers were made, and Fair Work confirmed it was investigating the company. Merivale has denied all allegations against it. The investigation remains ongoing.
Everything’s on display in Fred’s handsome open kitchen, where the composed team makes this whole farmhouse fine dining thing seem effortless.
Witness a dexterous ballet on the grill section as hefty steaks and duck crowns are ferried around an impressive wood-fired hearth. The days of complimentary bread may be long gone, but don’t bypass the $16 fougasse: warm, chewy and boldly salted, it’s a contender for Sydney’s best.
A striking salad of blue cheese, apple and seasonal chicory looks like a Chardin still life, the leaves pale, spotted and multi-hued. And it’s also the ideal accompaniment to honey-glazed Tathra Place duck, served with quince and marsala, sticky and sweet.
Desserts match the setting, including baked chocolate tart with pine-nut gelato and cumquat – it’s warm, comforting and, like Fred’s, has just a little edge.
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Original URL: https://www.theage.com.au/goodfood/nsw-good-food-guide/fred-s-20240114-p5ex55.html