Cassia

This refined Fremantle eatery reimagines the great Australian barbecue with flame-grilled meats, wild-caught seafood and house-made charcuterie.

A large custom-built parrilla wood-fired grill powers Cassia, the latest restaurant from the Cosy Del’s and Laika team. Steps from the Fremantle Markets, it’s led by Dawid Duda (ex-The Shorehouse). Diners are greeted with a complimentary aperitif: a refreshing lemon, lime and bitters made with leftover produce, symbolic of their waste-free ethos. Flame-cooked meat may reign supreme, but wild-caught seafood and housemade charcuterie are a go-to, with most ingredients sourced from small-scale WA producers. Brushed with fermented chilli and grilled over jarrah wood, giant Skull Island Prawns are a standout, as is O’Connor Beef tartare with egg yolk confit in charcoal-infused oil. Tender slow-cooked lamb neck is served with local artichokes, and smoky brussels sprouts, presented on a bed of rich miso mustard, pack serious punch. An Australian-only wine list is loaded with WA producers, alongside a bespoke cocktail list focusing on local botanicals. It’s all perfect to enjoy on their outdoor terrace. Just add sunshine.