While staying in Perth we grew particularly fond of the laid back atmosphere of nearby Fremantle (Freo to the locals). Not only that but there seemed to be a real passion for independent food and drink.
Bread In Common sits unassumingly between residential buildings and offices in the historic coastal town. The gorgeous former warehouse was originally built in 1898. Baker, Gotthard Bauer, and restauranteur, Nic Trimboli (co-founder of Freemantle’s Little Creatures Brewery), transformed it into the restaurant it is today and received several awards along the way.
The first thing you notice when you enter is the array of bare lightbulbs dangling from the vaulted ceiling, which draw the eye up the tall exposed walls.
We were greeted by our dreadlocked waiter who filled me with his enthusiasm for not just the restaurant and bakery, but also for the town and its history (we ended up touring Fremantle Prison on his recommendation).
While the open kitchen is home to the intricate small plates, almost the opposite could be said at the rear of the restaurant where two huge wood-fired concrete bread ovens (Hansel & Gretel) bring life to large loaves of the restaurant’s namesake. The leftovers of which are donated to St Vincent de Paul in an effort to reduce food waste.
Sitting on communal dining tables, we started with a latte and iced chocolate while we browsed the exciting daily-changing menu.
We opted for salmon with pickled mussels, citrus, daikon and kale alongside kangaroo, capsicum (pepper), pineapple skin vinegar and quandong (an Australian fruit) from the seasonal menu for our final lunch of our holiday. Ahead of that though, it was time to try some of their rye bread and freshly churned salted butter.
Then it was on to the mains: The salty crisp skin of the salmon gave way to stunningly soft, delicate fish underneath. Pickled mussels and daikon then added an amazing sharpness to the dish.
One of only 5 Western Australian restaurants in the Top 100 compiled by the Australian Financial Review, it’s clear that Executive Chef, Scott Brannigan and Head Chef, Chris Eales have created something of a must-visit for foodies in this isolated corner of the country.
Find out more about Bread In Common on their website