Fred’s & Bert’s
When someone asks me for a restaurant recommendation, I usually pull out the Notes App on my phone and sift through some high contender options. If I don’t have my phone in front of me, I usually think off the top of my head and these two always come to mind first.
Everybody loves J Hemmes for Tottis, Mr Wongs and all things at Mimis - the usual suspects.
Every article boasts about the newest restaurant opening, what’s he going to unveil next? The hospitality magnate of Sydney (soon to be Southern Hemisphere, watch). Let’s not forget the two greatest places to ever come out of his head.
Fred’s - Paddington.
Bert’s - Newport.
Depending on which side of Sydney you’re from, you need to visit both.
Fred’s launched in 2016, alongside former Head Chef Danielle Alvarez. Bringing life to the new concept of an open plan kitchen. You’d think that could potentially deter an experience, because nobody likes to see overly stressed chefs. Except they never are, they’re well versed, slow and move with intention. There is nothing better than a comforting meal via a farm-to-table experience and watching it come to life right in front of you.
Fred’s via Merivale
The produce is seasonal and everything else seems organic or hand-made. Everything is sustainably farmed, and fished.
It begins simply with dishes like Pambula rock oysters served with Fred’s mignonette and lemon, and warm fougasse with butter and olive oil. Entrées highlight vibrant ingredients, from Living Farm earth beetroots with smoked labneh and nectarine to raw bluefin tuna with heirloom tomatoes, grapes and fennel oil.
How simple, but delectable all at once? My mouth is salivating.
Bert’s via Akin Atelier
Que Bert’s entrance in early 2018. A 1930s inspired Bar & Brasserie located in the Northern Beaches - Newport. Designed by the one and only, his sister Bettina Hemmes, stylist Amanda Talbot and my new found interest Kelvin Ho (Akin Atelier).
I have never been more mesmerised by pieces of work done by Akin Atelier and I think you’d be shocked to find he has collaborated with some big names.. Merivale (as we know), Qantas, Ferrari, Dion Lee, Camilla & Marc, The Australian Ballet..
I read an interview with Kelvin conducted by Iris Magazine, and I’m stuck on these words:
Just before I started first-year architecture, I went to Hong Kong to visit my uncle who is a highly successful architect to ask him for some advice. He told me that architects make no money, have no work/life balance because they work 18 hour days and will end up either driving a taxi or selling encyclopedias.
I found this experience of career advice both immensely scary and compelling.
Kelvin’s vision for the space at Bert’s reflects the coastal experience he set out to create, using natural materials such as oak, rattan and cane to establish a warm, relaxed atmosphere. In the main restaurant, olive-green tones paired with brass detailing add depth and richness throughout the space.
Again, we see an open plan dining space with a kitchen allowing trust amongst consumers. We can see the ingredient qualities and cooking techniques and above all the cleanliness. This open kitchen concept removes the barrier and humanises the entire experience, becoming the focal point. Maybe that’s why I can’t stop raving about these restaurants.
Oh and you can trust the food will be absolutely spot on, every, single, time.
Two restaurants, two atmospheres, one philosophy of produce first.
