A modern Australian restaurant on Henderson Street in Fremantle, built around a wood-fired grill set in the middle of the dining room, with an open kitchen and a chef's table. Head chef Emily Jones, WA Good Food Guide Young Chef of the Year in 2021, runs a produce-driven, from-scratch menu of cold dishes, hot dishes and sides: oyster mushrooms with parmesan custard, brussels sprouts in miso mustard, Amelia Park lamb, Skull Island tiger prawns. The drinks list is WA-heavy, with cocktails built on Pemberton spirits and house-made bitters from kitchen offcuts.
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