Feel like a local at this corner diner in leafy East Fremantle.
There’s a relaxed, welcoming vibe to this George Street institution. Co-owners Melissa Palinkas and Susan Whelan have hung their hat on sustainability perhaps more than most, embracing a zero-waste approach and using secondary cuts, leftover produce and veggie scraps to create anything from spent sourdough crisps to a fermented sauce or a cordial for the cracking cocktails. Chewy sourdough comes with a dollop of rich chilli butter while a tangy zucchini and lemon tapenade is scooped up with those crunchy deep-fried sourdough crisps. Fremantle Octopus (known worldwide as one of the most sustainable octopus due to the trapping methods used) is beautifully presented, adorned with sumac and merguez crumb. Woodfired carrots on cashew cream could have you licking the plate clean (though the jury is out on whether fellow diners would approve). Pints of Dingo Lager keep it local as does an extensive wine list. A neighbourhood favourite or destination, all depending on your postcode.
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