Danielle Alvarez

Fred’s, Sydney


I’ve loved Dan Pepperell’s food since his days at 10 William St. His latest Sydney venture, Bistrot 916 ( with chef Michael Clift from the Rockpool Group, is tasty and unique but at the same time it’s a classic bistro. My order is always oysters with a few drops of jalapeño hot sauce, baguette with bottarga butter, boudin noir spring rolls with fresh herbs and an apple dipping sauce then duck or steak frites (and probably anything else on special) – all washed down with wine recommende­d by sommelier Andy Tyson. In an iconic location in Potts Point with lovely curbside seating, it’s a favourite for a long Sunday lunch.

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