A Fremantle staple that delivers on its mission to serve WA’s best seasonal produce to every crowd.
From the produce-driven menu to the army of small jars dutifully fermenting everything from pickles to chillies, Bread in Common’s philosophy of celebrating seasonality is on display from the get-go. This is a local haunt, a hub even, with Freo faithfuls dropping in daily for loaves of warm sourdough, grabbing coffees or sticking around for long lunches.
From the produce-driven menu to the army of small jars dutifully fermenting everything from pickles to chillies, Bread in Common’s philosophy of celebrating seasonality is on display from the get-go.
But Bread in Common’s reach is far, with tourists just as likely to line communal tables to see what the open kitchen is offering. It might be smoky grilled eggplants given surprising crunch from crackly popcorn. Or a plate of roasted sweet potatoes with macadamia for crunch. Bread is a must, and comes with a cascade of options on the side, ranging from soft house-churned butter, to rich lamb gravy with a hint of chilli ready for the mopping. There’s more lamb in the form of the signature Bread in Common ribs, the meat falling off the bone, the outside sticky and addictive. Add a side of ricotta with grapes and mint to relieve the richness or some crisp duck-fat potatoes to double down.
Those jars aren’t just for show, with pickled onions, dried orange slices and kimchi appearing throughout, while ginger beer is housemade, too. And if you’re not having more bread in the Bread Sour cocktail, the bread and butter pudding is a must, with caramel sauce and ice-cream bringing it home.