Tag Archives: Paddington

Fred’s, Paddington

Unlike many of Merivale’s other venues, Fred’s, on Oxford Street, is a little more intimate, seating only sixty. But that may well be intentional, because they want it to feel like a bit of a home away from home. Walk past the bar at the front (where you can also eat the full restaurant menu)….

freds-1

…and into the warm dining room, where the kitchen is more than just an open kitchen, it’s an integral part of the room. You can sit at the kitchen bench, as you would when you are visiting a friend, or at the various tables. Head chef Danielle Alvarez, whose impressive resume includes Chez Panisse and French Laundry, is all warmth and delight.

Fred’s took a lot longer to open than planned, but it seems that this has resulted in a better end product, giving the team time to source from the farmers and suppliers they wanted to work with, and more importantly to Danielle, develop personal relationships with them.

We start with some fougasse, which is meant to be the French equivalent of focaccia. Light and airy, it comes with some delicious whipped butter, and we spread generous lashings of it on the bread.

freds-9

The Merivale group’s head sommelier, Franck Moreau is in the house that night. One of only three Master Sommeliers in Australia, and one of the top ranked of his ilk in the world, Franck oozes passion and French charm. Lucky for us, he married an Australian who dragged him over here to live. I can’t get a good shot because he is so animated talking about wine! I tell him I’m partial to pinot noir and he selects one from the New Zealand’s Marlborough region by Pyramid Valley which we all rate.

freds-21

The food comes out much quicker than you’d expect. Why? Not because anything has been pre-cooked, but because the quality ingredients, all ethically and sustainably sourced, have been tampered with so little. An entrée, main course and dessert will set you back about $90 – or you can have the 5 course “Danielle’s menu” for $95 – but you can pay for it with a  very clear conscience.

There are two pasta dishes that night, the asparagus triangoli and the casarecce with rabbit. The first is all spring freshness; and in the second the rabbit is beautifully braised. There is also a woodfired squid dish which one of our table tries and loves, and I earmark it for next time.

freds-13freds-10freds-11

We also try a simple salad of golden beets and radicchio. So pretty and so refreshing.

freds-12

For main course we try roast duck, ocean trout (which has been cooked rapped in fig leaf), and lamb (roasted over the hearth), with a side of roast potatoes. It is all brilliantly simple and enough to (temporarily) silence a group of feisty talkative women as we savour what is before us.

freds-22freds-15freds-14freds-16

We order one of each of the desserts . A chocolate mousse, the rhubarb tart, and the macadamia meringue –  or you can also opt for a cheese plate – and for me the meringue is the stand out, with strawberry and yoghurt sorbet on top.

freds-17

Underneath the restaurant is a bar, Charlie Parkers, which has its own bar food menu, and is heaving with patrons trying the inventive drinks menu one week into opening. And although we have already had dessert, I have to try the burnt salted caramel ice cream with rum. So good.

freds-18

There are cosy nooks in Charlie Parkers that you can book for groups of six or more, as well as a small private room at Fred’s.

But who exactly is Fred? That will remain a Merivale Mystery.

Freds, 380 Oxford St Paddington, Ph +61 2 9240 3000
http://www.merivale.com/freds

Charlie Parkers
http://www.merivale.com/charlieparkers

Fred's Menu, Reviews, Photos, Location and Info - Zomato

Guillaume, Paddington

This is a French restaurant for grown-ups. You won’t see any maman’s urging their petite filles to eat their haricot verts here. Guillaume Brahimi may have lost his iconic Opera House home, but he’s moved into a bijou little terrace in Paddington, with its plush carpets, thick white table cloths, and quietly gliding waiters.

We’re here with some good friends and decide to splurge on the degustation menu.   The dishes range from just good to knock-it-out-of-the-park and we come away happy and sated. I will be back, but next time will quite happily do a la’ carte – I have my eye on the duck.  The service was excellent from the moment we arrived till the moment we left – they even held open the doors of our taxi for us. Given plenty of decadent ingredients and the intimacy of the setting its an ideal place for a special occasion dinner. Personally I thought it was better than the original venue all round.

My photos aren’t the best – bring back daylight savings!

We start with an amuse bouche of salmon with lemon, fennel and wasabi. Tangy, fresh, flavoursome.

guilluame (1)

The first course of the degustation is the scampi, but we ask if they wouldn’t mind giving two of us the tuna from the a la’ carte menu, and two of us the scampi so we can try both. They kindly oblige. And I’m so glad about that because the yellowfin tuna is one of the knock out dishes, no surprise it’s a signature.guilluame (2)

The scampi with cucumber, chili, croutons, peach, shiso & Ocean Trout Roe.  The scampi are beautiful but I find the dish sweetened too much by the peach.guilluame (1b)

Royale of Peas with truffle and mud crab – creamy and decadent.  Love the Mother of Pearl spoon!guilluame (3)

Marron with pork cheek, radish, cauliflower, sea sprayguilluame (4)

Patagonian toothfish, peas, onion confit, speck, chicken jus, béarnaise.  I adored this dish, loveliest fish dish I’ve had in a long time….guilluame (5)

….and even better with a dollop of bernaise on top!guilluame (6)

Oxtail with carrot, bone marrow, parsley guilluame (7)

Melt in the mouth wagyu and silky mash
guilluame (9)

Meanwhile, Marito Vegacquarian has a pasta dish followed by a luxurious lobster risotto.  We informed them of his dietary situation at the time of booking and checked in one of the lovely staff on the night.  “Don’t you mean Pescatarian?” she says.  “No, I think Vegacquarian works”.  “Yes, yours is better, I’m going with it”.guilluame (8)

Our “pre-dessert” – mango with lychee and coconut – such a feather light cream combined with two of my favourite fruits.  Would have loved a big bowl of this. guilluame (10)

The main dessert is passionfruit soufflé crème anglaise, passionfruit and banana sorbet.  I’m not a soufflé chick, so can’t really opine here, but I would have happily taken a big bowl full of that crème anglaise. guilluame (11)

And in that lovely touch also seen at Vue De Monde, you get a goody bag to take home. Ooh la la! Its a lovely brioche and jam for breakfast.  One of my little men, who has a discerning palate, spread some of the jam on his toasted home made bread the next day.  “Is this professionally made”, he queried, “its much better than what we usually get”.  The cheek.guilluame (12)

The restaurant also offers a private dining room that can accommodate up to 14 people.

Guillaume, 92 Hargrave St, Paddington Ph 02 9302 5222
http://www.guillaumes.com.au/

Guillaume on Urbanspoon