A kitchen-bar-distillery lands in Fremantle with a made-from-scratch ethos and two eyes on good times.

Republic of Fremantle, with a schmick Spaceagency fitout and slick service under head of hospitality James Pennefather, seems to have landed fully formed on Pakenham Street.

While they’re crafting gin and vodka in the back, up front they’re also focused on craft, with a cocktail menu and execution befitting Republic of Fremantle’s mission of “distilling world-class spirits from scratch.”

If you’re looking to geek out and get acquainted with their flagship spirits – Signature Vodka, Aromatic Gin, Full Bodied Gin – then a flight paired with sodas, tonics and seasonal garnishes could be the way to go. But the team’s grasp on the contemporary cocktail scene makes mixed drinks a draw too, as do precision renditions of a Vesper and a Dirty Martini that show respect for the classics. (Gratifyingly, the Republic puts just as much effort into its zero-alcohol offerings.)

While they’re crafting gin and vodka in the back, up front they’re also focused on craft, with a cocktail menu and execution befitting Republic of Fremantle’s mission of “distilling world-class spirits from scratch.”

On the kitchen side of the operation chef Emily Jones, an alumna of Wildflower and the test kitchen of Norway’s esteemed Maaemo, errs towards simplicity with small plates very much in the mould of modern wine-bar offerings. Think wagyu carpaccio with mushroom and burnt butter or a simple trinity of asparagus, chorizo mayo and shavings of cured egg yolk – already a candidate for seasonal signature dish.

There’s little to show that the doors are just weeks into opening; a sure sign of even better things to come as the 100-seat distillery, bar and kitchen adds further capacity in the months ahead.