Disclaimer
There is an ongoing investigation by The Sydney Morning Herald, The Age and Good Food detailing allegations of sexual harassment,exploitation of female staff and drug use at Merivale venues. Merivale,the owner of this restaurant,has begun an internal investigation into the claims and says it is committed to “an inclusive,diverse and respectful workplace environment for our staff,as well as for our customers”. SafeWork NSW is also investigating the company.
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.