With share plates as dependable as its locally renowned bread, this stalwart of the Freo food scene continues to elevate what good eating means.
It’s easy to forget how impressive Bread in Common’s converted warehouse setting is. The sea of perfectly set communal tables, walls lined with wine and tables stacked with Coogee Common produce.
The house-bread is an essential start; dip it in unctuous lamb gravy for double the pleasure. Beyond the bread, the seasonal sharing menu changes often, and while repeat diners may go for mainstays such as the lamb ribs (with good reason), exploration is strongly encouraged.
Beyond the bread, the seasonal sharing menu changes often, and while repeat diners may go for mainstays such as the lamb ribs (with good reason), exploration is strongly encouraged.
Sichuan chicken with bok choy is an umami-laden masterclass in balance. Baby peppers with whipped feta make a refreshing, almost palate-cleansing dish. The sweet potato, persimmon, macadamia and spinach lacks a little salt but remains an inspired combination.
The lunch-only steak sandwich, with deeply caramelised onions and provolone, should only be shared in an emergency, same goes for the bread and butter pudding swimming in a drinkably-rich caramel, topped with clever burnt-toast ice-cream. The wine list, meanwhile, is well-considered, the by-the-glass scrawled on blackboards and poured by staff eager to share a recommendation.
Bread in Common remains one of our finest all-round venues, and seems to have lifted its game post-Covid, not that it needed to.
