Can’t get into Fred’s? The new Hotel Centennial keeps it in the family, writes PAT NOURSE.
Fred’s Lite? Taking quick stock of the demographic across the big, buzzy open dining room, it’s almost tempting to dub the new incarnation of this landmark glam gastropub Fred’s Grey Label: cashed-up Woollahraites are here in force, crisply ironed and swaddled in cashmere and linen. And since Danielle Alvarez and Ben Greeno, the wunderkinds behind the food of restaurant-of-the-moment Fred’s, took over the menu late last year, there’s been substance to match the style.
Our waitress tells us that the Merivale group, which hoovered up the Centennial in its latest hotel-buying spree, picked up the keys on a Tuesday last December and then opened the doors on the Wednesday. The pub was refurbished only a couple of years ago by its previous owners, the Medich family, and that look is still largely intact, gleaming and airy.
Bu hikaye Gourmet Traveller dergisinin May 2018 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin May 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
