Fred's

Showcasing the integrity of the freshest local ingredients – think handmade cavatelli with rabbit and peas, leg of lamb "a la ficelle" with laver bread, broad beans and mint; or rhubarb and beaumes de venise mille feuille – Head Chef Danielle Alvarez and her team cook on free standing Tuscan grills and a custom made hearth to elevate produce to its fullest potential.


Gourmet Traveller Restaurant Awards 2018 New Restaurant of the Year
The Weekend Australian’s 2017 Hottest New Restaurant
Ranked #14 on Monocle’s 2017 Global Restaurant Awards
Caitlyn Rees – Winner of Hostplus Hospitality Scholarship