Bread in Common

At last we made it along to Bread in Common after hearing so much and the impact it has had on Fremantle dining.

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It is an impressive looking place with exposed bricks, soaring ceilings, plant life on the footpath out front, and communal tables. (Not my favourite dining set up, but it seems to work well here and anyway it wasn’t so busy at lunch time that I had to sit shoulder to shoulder with some erstwhile stranger.)

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Having said it wasn’t so busy, it still had an impressive crowd for lunch on a Tuesday, proving the popularity of its casual café and bar styling. As can be gathered from the name it has a bakery at its heart, turning out a great range of breads which we have seen at other restaurants around town.

Chefs

As well as share plates the menu lists a range of sandwiches to tempt the passing and lunch time trade – we set our sights on a couple of dishes – cuttlefish which was served with peas, black beans, and a Cajun inspired sauce; and cauliflower, with broccoli, goji berries, a soft boiled egg, topped with rye crumbs, and paper thin slices of radish.

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The cuttlefish was wonderfully tender and sweet, balanced well by the nuttiness of the beans and the fresh green flavours provided by the peas; the sauce added a little mild zestiness at the back of the palate, an innovative and impressive dish.

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Cauliflower, broccoli, goji berries and radish exemplified freshness, contrasting flavours and the rye crumbs differing textures, brought together by the creaminess of the soft boiled egg.

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It was another dish that demonstrates the originality of the design and production of the food at Bread in Common – they stand out from the crowd and have certainly brought leading edge cuisine to the port.

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The WA section of the impressive wine list gives emphasis to some of the non-mainstream producers which is always good to see – Heydon Estate, Stormflower, Ricketygate, Oranje Tractor, Whicher Ridge and Songs about Love and Weather are among them.

Rose

We started off with a bottle of Between Five Bells rosé; the winery, a collective based near Geelong, in Victoria, turns out an interesting range of wines, this one a blend of shiraz, pinot, mourvèdre and grenache. It had a soft pink/orange hue, with a subdued nose with cherry hints, a palate of blackberries and cherries, a slight reductive edge and all in all an excellent food wine, we thought – it suited our food choices anyway.

Cheese

After we had finished our two shared plates, we moved on to one of the cheeses on offer, Onetik Tome Pur Chevre, a semi hard goat’s cheese from the Basque country in France. Smooth sweet and nutty, it was served with in-house baked crisp bread and a small bowl of honey.

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With it we had a glass each of Songs about Love and Weather Malbec from the Great Southern – dark and juicy, with chewy tannins; fit the cheese to a tee.

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Bread in Common has provided a huge boost to the food, and drinks, on offer in Fremantle, and is leading the pack down that way. It is recommended, and you should get along soon to try it for yourself.

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