The details
Frederick’s is the second venue by awarded chef Jayden Barker and his father Andrew, the duo behind Nero Dining Room in Broadbeach. After taking over the Nobby Beach space formerly occupied by Sparrow Eating House, the father-and-son team completely transformed the premises into a 70-seat sophisticated wine bar, daytime brunch spot and evening dining space. The doors swing open at 7:00 am, kicking off with coffee by specialty Melbourne roaster Industry and an all-day menu that intentionally blurs the lines between brunch and lunch. Frederick’s opens for dinner from Thursday to Saturday, giving diners a walk-in option of perching at the bar or on high tables to enjoy a noteworthy wine offering and a rotating menu of individual plates, bar snacks and charcuterie, or settling in for a three- or five-course chefs menu. Whatever comes off the trawlers at its prime and whatever local produce is at its seasonal peak, will be on your plate – so expect to see the menus here change as frequently as every fortnight. Those familiar with Nero Dining Room will know that Jayden and Andrew are all about being inventive and creative with local produce, without being polarising to diners – think of it more as a gentle nudge to be adventurous. After all, dining out should be exciting, so let them take the reins.

Breakfast and brunch
From the morning onward, Frederick’s offers a series of dishes that sit somewhere between a less-than-traditional breakfast and a proper brunch. Think savoury French toast with roasted local mushrooms, goats curd and mustard flowers, through to stracciatella with roasted tomatoes, basil oil and potato flat bread, and roasted cotechino (Italian sausage) with lentils, a fresh herb salad, pickled onions and a fried duck egg. Though, if you’re just after a simple croissant with house-made preserves and a flat white, you can have that too. The idea of its daytime trade is to offer locals something different when it comes to breakfast, as well as introducing the city to a more refined take on brunch. The Frederick’s team also plans to hold brunch events once a month on a Sunday, with two dedicated sittings that will feature free-flowing champagne and bottomless mimosas – the way brunch should be.

Wine and dine
The aforementioned breakfast and brunch menu is served all day, and from 11:00 am is joined by the wine bar menu. It’s a concise selection of individual plates with dishes like snapper dumplings with a herb salad, roasted mackerel with buttermilk, dill and fennel, and confit duck leg with roasted grapes and radicchio. There’s a dedicated offering of individual cheeses and cured meats (think whipped ‘nduja, wagyu bresaola and duck-liver pate), which are ordered in 50-g servings accompanied by bread and burnt butter. For a more traditional dining experience, you can book into the slightly more formal dining area, where you’ll be offered a three- or five-course set chefs menu. Whichever way you go, you must experience it with Frederick’s hero – its wine. The carefully curated cellar selection (which is on display so you can grab down a bottle and peruse for yourself) leans toward naturally produced varieties, with both small-scale Australian and international winemakers making the cut. As with its food offering, the wine is all about trying something different and being adventurous – just like Nobby.

Keen to check out Frederick’s? For opening hours and contact details, head over to our Stumble Guide.