An old favourite that delivers anew with each year.
As the Port City’s hospitality landscape continues to shift and reinvent itself, this restored pharmaceutical warehouse remains a mainstay – a venue built around gathering and breaking bread. Long communal tables sit beneath the soft glow of hanging bulbs, all facing the theatrics of the open kitchen that pulls you into its orbit. The wine list is substantial, championing Australian viticulture with European cameos, the staff guiding with ease. Local brews dominate the beer offering, though the housemade ginger beer packs its own kind of punch for designated drivers. As expected, the namesake bread is exceptional – thick cut, fluffy, crusty. It’s tempting to devour on the spot with a generous smear of salted butter, though it’s worth saving for scarpetta duties when the Shark Bay Tiger Prawns arrive, bathed in a smoky, sweet, fiery and buttery sauce of ’nduja and preserved lime. Further into the menu, native ingredients shine with purpose; wattleseed bringing earthy warmth to skewers of charred, tender kangaroo and lemon myrtle honey brightening rich chicken liver paté with house pickles. Leave room for the oversized Berkshire Pork loin chop – sliced from the bone, crusted in ‘common spice’, and best ordered alongside a honey-glazed salad of roasted rainbow carrots, fennel, orange and witlof. To finish, sink your spoon into the molten comfort of their bread and butter pudding as burnt-toast ice cream slowly melts over. A fitting final note.
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