Fred’s After Hours Now Open In Cronulla
From day to night with wines, cocktails, caviar crumpets and dry-aged bistecca
Fred’s After Hours, Cronulla
Wine, cocktails, and European-inspired dining — Fred’s After Hours has landed in Cronulla, adding a new layer to the local dining scene.
The evening spin-off from Fred’s Providore — the popular café, grocer, and butchery — dims the lights, turns up the ambience, and serves a European-inspired menu of caviar crumpets, house-baked focaccia, and a dry-aged bistecca cooked over the hibachi grill.
From Day To Night
Owner Nathan Creary opened Fred’s Providore in 2021 following the second Covid lockdown, transforming a vacant site in the mall into a café and premium food store. But the plan was always bigger.
“We wanted to create a space that caters for people all day, from early morning until late,” says Creary. “Rather than doing it for the masses, we thought why not make it smaller, more premium and all about the experience.”
That experience now extends to Fred’s After Hours: a warm, golden-hued space with leather banquettes, marble-topped tables, and exposed brick walls — the perfect setting for an evening out.
On The Menu
The drinks list, curated by sommelier Jeff Beresford, features wines from Australia, New Zealand, France, and Italy, with champagne houses Pol Roger and Ruinart poured by the glass. A signature cocktail list runs alongside, with each drink available to pair with an indulgent caviar crisp.
The Fred’s Passionfruit Martini — their twist on a classic pornstar martini — is served with a prosecco palate cleanser designed to maximise flavour between sips and bites.
On the food front, guests can start with snacks like tuna crudo bites, Olasagasti anchovy gildas, Fred’s brioche lobster roll, or Black Pearl Oscietra caviar with crumpets. Larger plates include grass-fed steak tartare with house focaccia and 24-month parmigiano reggiano, Fremantle octopus with macadamia cream, and wagyu skewers.
The Butcher’s Cut will rotate regularly, but launches with a dry-aged, 1kg bistecca — cooked on the bone and made for sharing.
Creary says every piece of produce has either been made in-house or hand-picked for its quality.
“We’re not just telling our story but that of the farmers and other boutique suppliers we work with,” he says. “There has been thought and care in every selection, and we hope people feel that warmth from the moment they walk through the doors, through to the end of their evening.”