By Marie-Antoinette Issa.
Sitting alongside surf, sand and sun, Fred’s Providore has served as a Shire staple for years, blending a specialty grocer, cafe and in-house butchery under one roof.
Initially, among the uncertainty of COVID when it first opened and continuing to today, Cronulla locals have long flocked to the spot - finding comfort in its freshly baked bread, premium meat and curated pantry finds. It is a ritual that is almost as synonymous with the suburb as catching a footy game featuring their beloved Sharks football team.
Now, the space has transformed into Fred’s After Hours, shifting into an intimate, European-inspired venue. Golden light warms the room, leather banquettes hug marble tables beneath exposed brick and the air carries the scent of wood, charred meat and freshly baked bread. Guests sip from 16 wines by the glass, enjoy signature cocktails and share plates crafted for conversation and indulgence after sunset.
Owner Nathan Creary opened the site after the second COVID lockdown in 2021, when vacant shopfronts lined the mall. He envisioned a space that moved seamlessly from morning coffee to evening drinks.
"We wanted to create a space that caters for people all day, from early morning until late,” Nathan says. "Rather than doing it for the masses, we thought, why not make it smaller, more premium and all about the experience?”
Every detail reflects this vision. Fluted glass signage with gold leaf stencilling gleams softly. Pop-up tables stretch along the bar. Lighting casts a warm glow, bouncing off polished surfaces and creating a quiet hum of anticipation before the first course arrives.
The drinks list, curated by Sommelier Jeff Beresford, spans Australia, New Zealand, France and Italy. Pol Roger and Ruinart Champagne appear by the glass, bubbles rising delicately. Signature cocktails include the Fred’s Passionfruit Martini, served with a Prosecco palate cleanser that leaves a sparkling trace on the tongue. Guests may pair drinks with caviar crisps, the briny pearls popping gently against the crunch, for an extra touch of luxury.
Bites arrive small but impactful. House-baked focaccia comes warm, crust crackling lightly as it is torn. Tuna crudo glistens with olive oil, a fresh ocean aroma drifting across the table. Olasagasti anchovy gildas add briny depth. Fred’s brioche lobster roll promises sweet, buttery lobster, while Black Pearl Oscietra caviar lands on crumpets, delicate, salty and decadent, melting against the tongue.
The menu flows from snacks to share plates, each carrying a layered texture. Grass-fed steak tartare from the in-house butchery comes with focaccia and 24-month Parmigiano Reggiano. Charcoal-grilled Fremantle octopus rests atop macadamia cream, its edges smoky and tender. MB9+ Wagyu intercoastal skewers deliver rich, smoky flavours that linger.
The Butcher's Cut rotates with the season. Currently, a dry-aged 1 kg Bistecca cooks over the hibachi grill, searing with a subtle hiss, charred on the outside, juicy within. Every protein, vegetable and condiment is sourced with care.
"We’re not just telling our story but that of the farmers and other boutique suppliers we work with,” Nathan 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.”
Fred’s After Hours thrives on texture and taste. Focaccia tears easily, releasing a faint yeasty aroma. Tuna bites glimmer. Octopus pulls apart tender and smoky. Bistecca offers a satisfying chew, edges crisp, interior juicy. Salt, fat and acidity play across each plate, highlighted by the curated wines and sparkling aperitifs.
The room balances intimacy with energy. Conversations hum, glasses clink and each course feels deliberate. The European-inspired decor complements the food, creating a sense of place without theatrics. Guests sink into banquettes, tasting, talking, lingering and letting the evening unfold course by course.
In The Shire, as night falls, Fred’s After Hours brings wine, food and warmth to the table with it. Every detail, from drinks to dishes, reflects care, craft and an understanding of flavour.
Open Thursday through Sunday, 6 pm to late, at 109 Cronulla Street, Cronulla, walk-ins are welcome but bookings are recommended.
