Bread in Common

Housed in a lofty, warehouse space, this kitchen bakery is part of the new face of Fremantle dining with its seasonally driven cooking and artisanal breads baked daily in a wood-fired volcanic rock oven. The easy-going menu meanders from cured meat platters to ricotta gnocchi with goat's curd and mushrooms, char-grilled squid with black pudding and broad beans, and spice-rubbed kangaroo with hot sauce and spinach. Always, of course, with good bread in common.