Fred’s, the award-winning Paddington restaurant helmed by revered Head Chef Danielle Alvarez, will serve a breakfast offering every Saturday from 28 April. The Fred’s front bar will be transformed into a European-style café serving a range of pastries, coffee and seasonal produce boxes from 8am-11am.
Alvarez has created a small but elegant menu of pastries and sweets that will be displayed on the bar top, that guests can enjoy to eat-in or takeaway. Think savoury scrolls with greens, goats curd and leeks, Caneles de Bordeaux, buttermilk scones with lemon curd and butter, apple and quince galettes, and plum and almond cakes. All baked goods will be home-made in the Fred’s kitchen using organic butter and flour.
The star of Saturday mornings at Fred’s will be the abundant produce boxes for sale from Sift Produce, containing a variety of truly seasonal, just-picked ingredients direct from local growers. Sift supplies their exceptional fruit and vegetables to Fred’s, a restaurant that is celebrated for its sustainable and seasonal approach to cooking. Georgie Neal, owner of Sift Produce, has built close and reputable relationships with a variety of small-scale, local farms practicing regenerative agriculture that she personally visits, bringing back fresh picks to the city and delivering them directly to the kitchen at Fred’s. The produce boxes are available for $65. Pre-order by emailing: email@example.com
“I would love our guests to be able to buy some of the produce we offer in the restaurant, to cook with the ingredients at home and get a better understanding of what true seasonality means’, says Alvarez, whose vision is for Paddington to evolve into the ideal home-cooks’ destination, where locals can buy the highest quality produce at their doorstep.
“Saturday mornings are a lovely time in Paddington with the markets across from us and Josh Niland’s new Fish Butchery up the road, it just seems like the best way to be a bit more involved in our local community”.
Alvarez’s thoughtfulness behind her breakfast offering mirrors Fred’s overarching ethos – nothing is by accident and everything has a purpose. Fred’s aims to connect the guest to the chef, farmer, earth, or even simply to the people around them.
“If you cook and you care about where your food comes from, I’d love for you to be a part of the Fred’s story – because it’s only together that we will ultimately create a food revolution around sustainably grown and harvested produce which not only nourishes us but also looks after the planet.”