What they say

“We focus on sourcing the best local ingredients from small farms in our area. Along with the seasons, the ingredients dictate what is on the menu. We cook most things over fire in our large hearth, which is in the centre of the dining room.”

Signature Dishes

Grilled fish wrapped in sugarloaf cabbage with local chickpea miso; lamb leg à la ficelle with farro, cime di rapa, and anchovy salsa verde; and fazzoletto pasta with locally made buttermilk ricotta, sage, and brown butter.

What we say

Danielle Alvarez spent four key years cooking at Chez Panisse, the Californian restaurant that pioneered the farm-to-table movement, and her reverence for freshly unearthed produce inspires the rather beautiful open-hearth kitchen at Fred’s.

The Florida-born chef not only works with sustainable suppliers like Moonacres Farm and First Farm Organics, but also takes her staff with her to learn about plant cycles, organic farming, and sustainability.

Danielle’s cooking is deeply rooted in the seasons, and there’s a symbiotic relationship with downstairs bar Charlie Parker’s, whose cocktails benefit from Fred’s kitchen surplus and whose staff help tend the rooftop garden.

Saturday mornings at Fred’s see fresh produce boxes on offer from Sift Produce – another way of supporting small-scale farmers and making a connection back to the land.

What others say

“It’s a kitchen that chefs immediately want to work in and diners want to be near; how kitchens should be, how they used to be.”

–Terry Durack,


A wood-fired & seasonally sourced open kitchen


Merivale, owner & Danielle Alvarez, chef


Lunch Friday to Sunday, dinner Tuesday to Sunday


380 Oxford Street, Paddington, Sydney, NSW 2021


+61 (0)2 9114 7331



Phone or website

Price guide

Classy *binchotan*-fired CBD dining room designed for business & pleasure

Read more

A little restaurant in Stanmore with big dreams

Read more

Blurring the line between pasta & noodles, ACME refuses to be put in a box

Read more

Good food for a great cause

Read more

The poster child for the ethical inner-suburban family-run cafe

Celebratory, contemporary dining with a Caribbean inspiration

Warm, cosy, community-minded Syrian restaurant serving Middle Eastern dishes

Sydney’s first communal motorcycle workspace & ramen-inspired restaurant

A communal eatery that empowers refugee entrepreneurs

The dining jewel of the Sydney Opera House, where great produce is the star

Fresh, sustainable Australian seafood hero

A buzzy neighbourhood eatery with a focus on vegetables, seafood & seasonal local produce

Plant-based pizzeria recognized by the Associazione Verace Pizza Napoletana

Game-changing restaurant group that’s all about produce & people

Wood-fired farmhouse kitchen in the CBD

Warehouse diner with an Australian focus on DIY

Fuelled by wood, fired by imagination

A wild-yeasted vegetarian pizzeria sourcing from its own suburb

Showcasing every part of sustainably sourced Australian seafood

All-day diner where café favourites get a fun Asian remix