Cassia

An innovative, smoking-hot take on modern Australian dining.

Fire is quite literally at the heart of this Fremantle eatery, with a custom-built grill set in the middle of the lively yet intimate restaurant. Produce is well-sourced and while flame-cooked meat is undoubtedly a main attraction, seafood dishes like giant Skull Island Tiger Prawns give a stunning nod to the city’s fishing roots. Bounty from the earth takes a star turn, too. Take the oyster mushrooms (courtesy of Perth specialists, The Mushroom Guys); served with a decadent parmesan custard, they’re giving umami for days. Brussels sprouts in a miso mustard and a show-stopping potato pave served in its own copper saucepan more than earn their menu stripes. The celebration of all things local continues with a WA-heavy wine and beer list, innovative cocktails created with Pemberton’s Rainfall Distillery and house-made softies (aperitif bitters made with leftover produce). Dishes are designed to be shared, just like the best Aussie barbecues.