Bar Fredo is a new Cammeray venture by chef/owner Sam Fitzani. Signature dishes are modern Australian and Mediterranean fare such as shoulder of lamb (slow cooked for seven hours) with roast potato, eggplant and fennel; salt and pepper calamari with garlic prawns, fresh salad and Dijon honey; and non-farmed barramundi. Wines from Australia, Italy, Argentina and the US complement the food on offer.
Tapas bar dishes include white bait with balsamic reduction; prawn skewers with Dijon mustard and balsamic reduction; and Haloumi cheese served with grilled eggplant, tomatoes and olive salsa. Desserts (all made in-house) include baked New York cheesecake and ice cream and caramel baklava served with cherry syrup.
A 'Cocktail of the Week' is offered in the tapas bar.
Cammeray 2062
Telephone 02 89201083
Price per person including drinks $20.00
49m - At Victoire you will find stupendous pastry, excellent pies and some of the...
664m - Food writer and broadcaster Sheridan Rogers conducts cooking classes for...
1049m - Nestled along the restaurant strip of Willoughby Road, Small Bar is a...
1148m - From the same people behind the Li'l Darlin bars in Darlinghurst, Randwick,...
1376m - Their best tap beer is the highly sought-after Bernard in both light and...
1435m - Alex Kearns has brought the charm of Glebe Point Diner across the bridge to...
173m - Try Rock n Bowl- full bar and music turned to 11. You'll learn how to bowl...
204m - Sometimes there's nothing better than taking home some hand-made meatballs...
706m - A great new addition to North Sydney, this little street plaza has gaps to...
1074m - As the name indicates, this shop stocks three products for each category,...
1168m - Showcasing both Australian and international artists, the Traffic Jam...
1228m - The club has members who've gone on to become State and Australian champions...
Newsletter |
RSS feed | Restaurants RSS |
iPhone App |
Other Time Out cities |
Magazine subscription© 2007 - 2013 Time Out Group Ltd. All rights reserved. All material on this site is © Time Out.
Print
Email
