There are kitchen gardens and then there’s Coogee Common, the Bread in Common cousin where the menu’s built around the daily harvest.

There are two words currently rolling off the tongues of Perth’s food-obsessed: Coogee and Common. They’re already industry shorthand for a rustic, heartwarming culinary interlude in a neighbourhood setting that has history oozing from every pore.

Shutdown may have kicked in just two weeks after opening, but Scott Brannigan, of Bread in Common fame, and who part-owns the venue with Nic Trimboli and Adrian Fini, didn’t miss a beat. He simply boxed up the surplus fresh produce from the 2000-sqm terraced vegetable garden and began selling it off in the carpark with freshly baked bread and accompanying recipes for broccoli rabe and carrot-top pesto.

Now the 200-seater is (almost) in full flow, the simple shared or tasting menus come courtesy of produce harvested that day. There’s oven-roasted chestnuts, carrots cooked in coal and tempura broccoli stems paired with protein – from crisp-skinned pork belly to blushing Scotch fillet – sourced from local suppliers. The small-batch gin made from leftover bread? Par for the course, along with housemade coffee liqueur and limoncello.

Menus come courtesy of produce harvested that day, paired with protein – from crisp-skinned pork belly to blushing Scotch fillet – sourced from local suppliers.

The 120-year-old hotel has been exquisitely restored, with warm timber tones and farmhouse accents adding to a rustic mood – there’s even a cosy lounge bar to settle into with a Rogers’ amber ale. The considered drinks list, meanwhile, matches the astute service.

There’s a sign on the door here that reads No Escape. As if anyone would want to.