Pickled Fred

1 Reviews on “Pickled Fred”

• Alice Gee

  They are soft launching until September 3, 2017 with 50% off food and cocktails at 5 a pop. We enjoyed their pan asian + middle eastern mash up menu. Music is more muted at the tables in the back. Despite the restaurant being packed, food arrived quickly.We had to try the pickles, because the name of the restaurant derives from a pickle stealing monkey named Fred. I liked the cherry tomatoes best. All of the pickles were fermented in the same liquor, so not quite as elaborate as the mixed pickle dish at some other restaurants. The Chang Mai pork patties were very good with a tasty nuoc cham and coriander that was hotter and less sweet than is often served. Kohlrabi som tam was chopped rough and flavoured with Thai basil. I liked the way different herbal notes were used on different dishes. Sticky rice parcels came steamed in banana leaf with a centre of caramelized pickled plum.We were disappointed that the beef rendang was sold out. However the Mackerel in Dry Red Curry that we got instead was fantastic. Probably the best dish of the night. A complex balance of spicy curry sharpened with pickle. From the flat bread section of the menu we chose the gluten free chickpea pancake option, because my companion has trouble digesting breads made with hard flour. We had this with chermoula aubergine and harissa lamb topping. This was the blandest dish of the night. Everything else we ordered was a party in the mouth.I think I will stick to the proper asian dishes here in the future. They do have their own interpretation of SE Asian food. Several traditional dishes are served less sweet than you would normally get in that part of the world. But I liked that. The house wine was pleasant and 19.50 a bottle.

  December 2, 2017, 3:53 pm

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