Wednesday, December 27, 2017

Out to lunch

Tired of cooking, I took the family to Bread in Common, a new-style restaurant in Fremantle. There are two big wood-fired ovens at the back of a converted wool store. The rest of the area is a bar and restaurant, where everyone is seated at long tables in an informal manner; no bookings. It is noisy, but the food is delicious and very innovative: mainly shared plates that appear from the open kitchen as and when they are ready.

This is what we had:

  • jersey curd, roasted peach, toast vinegar, pistachio, honeycomb
  • salt and vinegar courgette, smoked zucchini, broad bean, tapioca
  • kingfish ceviche, watermelon, avocado, wasabi, black pepper
  • flight of 4 cheeses: Cambray Gouda, Cambray Ashover, Bleu des Basques, Gorgonzola Piccante.


  • steamed pineapple pudding, whey caramel, coconut sorbet
  • wattleseed pannacotta, cherries, meringue, geraldton wax.

These are some of the shared plates:


Must go again.

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