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.