Balancing tradition with innovation and whimsy, this small-batch distillery has made a big impression on WA’s bar culture in its short lifespan.
So often, distillery bars come off as an afterthought or an indulgent branding exercise. That’s not the case at Republic of Fremantle. Yes, bottles of the grape-based spirits produced on site are displayed behind the sleek bar, but what’s offered here is an elevated hospitality experience, backed by service smarts and skill.
A spritz built from bay-infused house vodka, plums, umeshu and white tea promises nuance and layers of flavour.
Drinking well is a guarantee, especially if signature cocktails are the route you choose. Even the lightest of the pack – a spritz built from bay-infused house vodka, plums, umeshu and white tea – promises nuance and layers of flavour. Then there’s the Chocolate Thunder, which pits coffee and cacao against sweet vermouth and gin, with Averna for a lick of orange bitterness.
This commitment to technique rings true on the plate, too. Chef Emily Jones not only knows good local produce, but what to do with it, laying Futari Wagyu tartare over house-made buckwheat waffles, say. All up, it’s an accomplished package; a polished reflection of the way we like to drink and snack, right here right now.
