Centred around an open kitchen, every element has a story - from the produce to the plates.
Seasonality, locally-sourced produce and a sense of occasion come together in Danielle’s intimate open kitchen. An approach that was ingrained in her during her time working with the legendary Alice Waters at San Francisco institution Chez Panisse.
Take a seat at the marble-topped kitchen counter and you’ll find Danielle and her team calmly working with the season’s freshest produce, as they cook on an open-fire hearth. Linger over a meal at Fred’s and appreciate life’s simple luxuries: the first peas of spring, greens pulled from the garden hours before they reach your plate, figs bursting with juicy sweetness, freshly churned butter, hand-made pasta and bread baked in the hearth daily.
Video Credit: Merivale Image Credit: Fred's Facebook Page -The chef's menu at Fred's: Start with an octopus terrine with oven-roasted kumara, smoky paprika dressing and bronzed fennel, and then move to triangoli, which is Italian for triangle-like ravioli with asparagus, buffalo ricotta and green garlic, and it comes in a brown butter with Parmigiano and pistachio.
