A lesson in what happens when you combine a fine-dining background with a wholesome food concept, a sandwich from Peggy’s is refined simplicity at its best.
Among Fremantle’s eclectic dining scene it seems fitting that a retro sandwich bar has gained serious cred with locals amid a slew of high-end restaurants and bars. The whitewashed corner shop has become an early-morning hub, with queues forming for the oozing four-cheese toastie, dusted in umami kimchi salt, or English muffins stuffed with sausage, egg and cheese.
The whitewashed corner shop has become an early-morning hub, with locals queuing to pick up an oozing four-cheese toastie, dusted in umami kimchi salt.
Bread is no afterthought here, with sesame-seed subs and a signature Italian-herb sourdough focaccia made on site. Come lunch, that focaccia serves as the base for the BLT, which perfectly pairs smoky bacon with the freshness of tomato, lettuce, and a generous spread of herby dill mayo. Keeping a good thing going, chef Harry Peasnell (an alumnus of Andrew McConnell’s acclaimed Melbourne kitchens) uses the same delicious mayo on the Schnitty, the sauce a creamy base for panko-crumbed chicken, cheddar and iceberg lettuce.
As much as Peggy’s shows a commitment to flavour, it also shows it with service. Expect to be greeted on arrival and walked through the menu plus specials. A caveat? Things sell out, so turning up late means you might miss your pick. Simple? Sure, but very effective.
