Hi, My Name is: Nick Deligiannis

Published on September 19 2019.

Photo: Frederic chef Nick Deligiannis (credit: Peter Dillon)

Having all but literally grown up in restaurants, Nick Deligiannis knows his way around a kitchen. Of late he has won fresh fans at Petit Tracteur Bistro at Main Ridge and, as of 23 September, his particular blend of energy and experience will be put to good use at a brand-new dining destination in Cremorne from the Reymond family that comprises two adjacent venues, a bar called Fréd’s, and the more refined restaurant setting of Frédéric. Two menus, one chef, all good times. 

Hi, My name is Nick Deligiannis

You might remember me from such establishments as Petit Tracteur in Main Ridge, The Recreation Bistro in Fitzroy North, Pollen Street Social and The Glasshouse in London, and Bistro Gitan, South Yarra.

I’ve been cooking for 10 years professionally, eight and a half in Melbourne, but I worked my first service washing dishes in my dad's restaurant at six years old and he didn't let me off easy.

I'm passionate about all things Mediterranean, which means our menu will show a variety of seafood matched with fresh and acidic components, like our snapper à la plancha with dried tomatoes, zucchini puree, fish bacon and roasted swede.

The brief for my new gig is to showcase the European bistro culture in a way that's essentially Melburnian. We're using the best Australian produce and classical European techniques to create dishes like sweetcorn madeleines with blue swimmer crab, and Manchego mousse mille-feuille with olive and celery.

I'd like you to come in and see us at Frédéric so you can experience both sides of our great space. Start off in our bar, Fréd's, where you can enjoy a cocktail and a few house-made conservas – octopus, sardines or mussels, for instance – then make your way into the bistro where you can relax and experience excellent service with cuisine to match.

If there's one dish that’s Frédéric on a plate, it’s our veal tartare with pine-nut cream, pickled shallot and a mushroom tapioca cracker. It's a contemporary take on a classic tartare, but we've gone for lighter and cleaner flavours to suit the restaurant's style.

If there’s one thing you can’t leave without trying, it's the 1.2kg côte de boeuf served with our house-made Frédéric mustard. Chase it with a bottle of the Pietradolce Nerello from Sicily, a perfect wine for the perfect steak.   

Find Frédéric and Fréd at 9-11 Cremorne St, Cremorne, or book a table at frederic.com.au, on 03 9089 7224 or via hello@frederic.com.au. Follow Nick Deligiannis's further adventures on Instagram at @nicholas_deligiannis or @frederic_cremorne.