FIVE OF THE BEST SEAFOOD PLATTERS
Diners are encouraged to trust the chef at Nobbys’ ambitious new wine bar and restaurant, writes Amber Macpherson
IN the past few years, laidback Nobby Beach has become a haven for some of our city’s top restaurants.
The latest addition to the seaside strip is Frederick’s and, while it’s only been open for about a week, the wine bar and restaurant has bold ambitions to be recognised as one of Queensland’s best.
“We’re wanting to gain that recognition from Nobby Beach and the greater area,” owner Andrew Barker says.
“Industry recognition with awards is something we strive for.
“We’re leaving our run really short for a Chef’s Hat ... (if we were successful) I reckon it would be one of the quickest awarded ever.”
The team behind Frederick’s is Andrew and Jayden “JD” Barker, the father and son duo responsible for Chef Hatted Broadbeach Waters restaurant Nero.
Opening in the void left behind by Sparrow Eating House, Andrew says Frederick’s will follow the same philosophy as Nero — to challenge and excite diners.
With the kitchen headed by JD’s friend Jay Mallett, Frederick’s plans to test convention by pouring boutique wines, “blurring the lines” between breakfast and lunch, and serving three and five course chef-selected dinners.
“It seems to be a catch phrase for us — if you can cook it at home or find it in the bottle shop, it’s just not us,” Andrew says. “One of the most popular breakfast dishes is our beautiful sand crab omelet with fermented chilli.
“Then there’s the nasi goreng with a poached egg, and our gorgeous French toast sourdough.
“As true to us, we’ve got a beautiful charcuterie and cheese menu that couples with a bar snack menu — duck empanada, fresh oysters, fish tacos.
“Then in our formal dining area with beautiful booth seating we serve the three or five course (dinner) option.
“That changes depending on what’s in season and what’s available locally.
“What’s interesting is that we have a full three or five course vegetarian option.”
The star of the show is the wine list, with every bottle displayed along the back wall of the restaurant.
“We’ve got a beautiful big wine wall that takes up three-quarters of the back wall,” Andrew says.
“We’ve turned the dial up with some incredible wines.
“The Pet-Nat is something fairly special. It’s from LS Merchants and it’s called Notorious.
“It’s a wine that finishes its process and becomes a wine in the bottle.
“We’ve also got some of Australia’s best smaller producers, very non-commercial, as well as beautiful French and German ranges.”
Head chef Jay will take a leading role in the operation of the business as part owner while JD and Andrew work behind the scenes.
“The second venue for us was an opportunity to look after the guys we have, where they can earn a percentage in the next venture with ownership, so that we can continue expansion,” Andrew says.
“We’ve always been restaurateurs that feel you can tell if the owner’s there or not.
“With our second venue this is a wonderful way to have that.
“When Jay and JD started at Frederick’s last week, it was like that friend you hadn’t caught up with for 20 years. It’s something really unique when they’re together.”
Frederick’s is open for breakfast from 7am Tuesday to Sunday, dinner from Thursday to Saturday and lunch until 6pm on Sunday, at 2/32 Lavarack Rd, Mermaid