Third-generation restaurateurs Nathalie, Edouard and Antoine Reymond (children of former three hat Melbourne chef Jacques Reymond) have opened the doors to Frédéric and Fred’s Bar, offering Melbourne inner-urban Cremorne locals, new all-day European dining with a sophisticated edge. The two spaces serve separate menus, yet both carry a style an elegance that seem to outweigh their humble ingredients. The plated style of dishes on offer, whether designed with simplicity in mind, or layered in additional flavour and textural flourishes is a testament to the family’s French food heritage. The menus showcase the honed skills of the young Reymonds in partnership with internationally experienced Head Chef Nick Deligiannis (formerly Petit Tracteur, Mornington Peninsula).

‘We’re really excited about bringing something new to the thriving Cremorne area, with a unique, dual-space offering that takes diners from breakfast through to dinner,’ says Antoine Reymond.

Frédéric's interior is a textural balance between warehouse industrial and softer tones
Frédéric’s interior is a textural balance between warehouse industrial and softer tones

Frédéric is the more formal of the pair, a 70-seat bistro, featuring a interior textural balance between warehouse industrial surfaces: sandblasted brick, concrete columns and ceiling (we assume part of the original shell) and warmer elements: frosted glass and timber wall dividers, soft furnishings, warm lighting and bentwood chairs. Fred’s Bar carries a similar design aesthetic, yet with a sharper, more streamlined direction.

At Frédéric, diners can expect a modern European culinary offering, with dishes from the Reymonds’ native France, along with additional Spanish and Italian influences. The menu has a steak focus, complemented by an ever-changing selection of seasonal specials. Dishes are a visual spectacle and include: a colourful floral-dressed Gippsland veal tartare with pine nut cream, pickled shallots and mushroom tapioca cracker; a bright and beautiful spring broadbean and pea risotto with grana padano emulsion and mint; as-well-as a cracker grilled octopus dish featuring ultra clever pairings of black garlic mayonnaise, mussel powder, pickled corn and braised radicchio.

Grilled Octopus, black garlic mayonnaise, mussel powder, pickled corn, braised radicchio
Grilled Octopus, black garlic mayonnaise, mussel powder, pickled corn, braised radicchio

Within Fréd’s Bar, guests can pair morning coffees from 5 Senses with fresh pastries or a selection of European breakfast specials. An all-day menu of small plates is served from 11:30am and include: house-cured conservas, a crispy fried rockling baguette with cabbage slaw and tartare sauce; and our personal favourite: a perfectly presented, chive topped, gypsy ham croque monsieur with smoked sausage and pickled onion.

Beverage Manager Tim O’Donnell has put together a tight, yet well curated drinks list, including a range of on point European wines – think Rosé sparkling from the Loire Valley, Petit Chablis from Burgundy and a blended Rosso from Mount Etna, Sicily. Local gems include: Mac Forbes Yarra Valley Chardonnay, Even Keel Mornington Peninsula Pinot Noir and Chambers Rutherglen Old Vine Muscadelle Topaque – it’s a list of casual classics that includes all we really need and want! There’s also a selection of craft beers including the signature Fréd’s Larger on tap, plus a cleverly designed selection of cocktails that focus on aromatics that we just love.

Fred's Bar: gypsy ham Croque Monsieur
Fred’s Bar: gypsy ham Croque Monsieur

Frédéric and Fred’s are named for the Reymond siblings late maternal grandfather, who was also in the hospitality game. Celebrating his memory and cheeky spirit, it appears that the Nathalie, Edouard and Antoin have struck a fine balance that’s destine to become a new Melbourne icon.

Frédéric & Fred’s Bar
Fred’s Bar: open daily from 7am-11.30pm, Frédéric: open daily from 11am-3pm, 5pm-late.
9-11 Cremorne Street, Cremorne (Melbourne), Victoria
Tel 03 9089 7224
frederic.com.au

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