REVIEW
It's a broad church that worships at this happening restaurant and bakery in Freo's West End. While some come simply for coffee and takeaway, the devout flock here for the theatre of the open kitchen and the pleasures of a menu informed by executive chef Scott Brannigan's little black book of farmers and producers. Save for the signature charred lamb ribs, dishes come and go with the growing and fishing seasons: harissa-roasted cauliflower and pomegranate with an avocado purée is a wintry joy, while tamarind-glazed mullet goes swimmingly with corn electrified by pickled onion juice. The floor staff patrolling this converted warehouse are just as sweet and sharp and revel in decoding dishes and highlights on the concise, mostly Western Australian drinks list. House-baked bread remains a key part of the Bread in Common experience, whether you're talking mopping up plates, or the dishy fruit-loaf bread and butter pud with orange-cardamom ice-cream and butterscotch.
ABOUT
Chefs Scott Brannigan & Aaron Moore
Price guide $$
Bookings Recommended
Wheelchair access Yes
Price guide $$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.
