Mon-Thu 9am-11pm, Fri-Sat 9am-midnight, Sun 9am-10pm
Fill up on the bread. Baked daily in a custom-built volcanic rock oven, the dense sourdough loaves are as integral to the Bread in Common experience as the easy-going waiters and mess hall-style tables in the converted warehouse. While good enough to enjoy on its own, the bread is the perfect vehicle for brilliant house-made smallgoods (rough-hewn salami) and condiments (butter studded with roasted garlic, for instance, or a white bean purée punched up with saltbush). A similar directness underpins the rest of the food, from an autumnal salad comprising charred broccolini, celeriac, pickled apples and walnuts to sweet scallops pan-fried and partnered with a sauce vierge-ish mix of tomatoes and green olives. Those blackened lamb ribs remain perpetually popular, although seasonal additions like black vinegar chicken also vie for eaters' attentions. Good drinks, however, are a constant, with wines smartly split into WA, Australian or rest-of-world.
Photo credit: Sabine Albers
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×