Perched on top of the Fremantle Surf Lifesaving Club, this restaurant is proud to offer great food, great service and great views minus the exorbitant price tag. Co-owners and Australian sporting heroes Eamon Sullivan, Steve Hooker and Jamie Dwyer have come together to give us a selection of tasty offerings at this North Fremantle located eatery that overlooks Leighton Beach.
Bib and Tucker
The rectangular shaped restaurant has both inside and outside dining areas which amplifies its laid back feel. When we walked in, we were escorted to a table quickly, although others were asked to have a seat towards the back to wait for a table to become available. They were waiting in the sunshine on the relaxed couches with the best view, using stumps for footrests and had drinks in hand, so I don't think they minded the short wait.
View from the outdoor dining area
As we walked through the restaurant towards our table, the most noticeable thing was the well dressed clientele and the wide range of ages of the customers. The d้cor is rustic and atmosphere is casual. An open kitchen and food preparation area sat alongside the dining tales and was impressive as we could see the food being freshly prepared as the delicious smells wafted through the air.
Indoor dining area and kitchen
The drinks menu is wide and varied. You can order anything from beers to wines to juices to soft drinks and cocktails. We tried a glass of Riesling and a Vita Sea juice which is a blend of apple, orange, carrot, ginger and lemon. Both were refreshing and delicious.
Water served in cool containers
For mains we chose the deep fried barramundi which was served with hand cut chips and house tartare and a beef burger which was served in a brioche bun with tomato relish, gruyere cheese, lettuce, aioli and also served with hand made chips. The tartare that came with the fish and the sauces that drizzled over the burger made both dishes mouth wateringly delicious.
Fish and Chips
Burger and chips
There was a range of choices for dessert which we enjoyed having our super attentive waiter explain to us in a French accent. We ended up choosing the pear and star anise tarte tatin. Although a touch on the super sweet side, the light flaky pastry that held the warm cheeks of the pears were delicious. And to have that topped with home made pistachio ice cream made this dessert to die for.
Dessert time
All food is made to order so if you are on a time schedule it is best to ask how long it will take the order to arrive at your table.
Like the restaurant promised we were offered fantastic food, great service and spectacular views, all for a fraction of the price that we'd expect to pay elsewhere.
