A fixture in Freo for years, Bread in Common feels like a blueprint for good hospitality: a menu unfussy yet fine, with a bakery at its heart.

Sardines are served with finely diced pickled tomato, horseradish and chilli. It’s bright and sharp, and we can’t think of a better expression of Fremantle sardines.

There’s a wealth of land-based proteins on the menu, but we’re drawn to the cuttlefish with green beans, raisins, pine nuts and cumin-infused broth, excellent mopped up with the last of the bread.