Finger lime(see note 03) hollandaise eggs on house muffin
24Soft eggs on a muffin made in house, under a hollandaise that pops with finger lime pearls. Bright, buttery and a little sour.
Saltbush Coffee House, coffee and brunch in Fremantle
- Coffee House
- No. 42 Market Street
- Fremantle WA
- Est. 2021
- Roasted on site
01Good morning, Fremantle
Saltbush is a coffee house in an old limestone shopfront on Market Street. We roast in the back room, cook from the native pantry, and keep the courtyard for slow mornings and well-behaved dogs.
Mia and Tess opened the doors in 2021, in a building that has watched Fremantle wake up since the 1890s. The stone keeps cool through summer and turns gold in the early sun, and that light is half the reason we're here.
The other half is in the cup and on the plate: house-roasted single origins, a seasonal espresso blend, filter on rotation, and an all-day brunch built around saltbush, finger lime, lemon myrtle and wattleseed.
02From the kitchen
Three plates worth the walk up Market Street
Lemon myrtle(see note 04) ricotta hotcakes, macadamia(see note 06) praline
22Thick, soft hotcakes with whipped ricotta, lemon myrtle and shards of macadamia praline. Made for sharing, though nobody has to.
Saltbush(see note 01) and wattleseed(see note 02) sourdough
9Our dark loaf, seasoned by the leaves themselves, with cultured butter.
03The native pantry
Six plants we cook with, and what they taste like
Native Australian ingredients run through the whole menu. When you see a small number beside a dish, it points here: the plant, its botanical name, and where it turns up on your plate.
No. 01SpecimenSaltbush
Atriplex nummularia
Silvery leaves with a clean, salty, herbal bite. We use it like a seasoning.
On the menuSaltbush and wattleseed sourdough
No. 02SpecimenWattleseed
Acacia victoriae
Roasted and ground, it tastes of coffee, dark chocolate and toasted hazelnut.
On the menuSaltbush and wattleseed sourdough
No. 03SpecimenFinger lime
Citrus australasica
Tiny pearls of lime that burst on the tongue. Sharp, floral and bright.
On the menuFinger lime hollandaise eggs
No. 04SpecimenLemon myrtle
Backhousia citriodora
More lemon than lemon, with a soft, sweet herbal finish.
On the menuRicotta hotcakes and the lemon myrtle chai
- 05
Davidson plum
Davidsonia pruriens
Deep crimson and properly tart, like a sour plum with a hint of rhubarb.
On the menu · Smashed avo with dukkah
- 06
Macadamia
Macadamia integrifolia
Buttery and sweet, from the rainforests of the east coast. Very good in caramel.
On the menu · Praline on the ricotta hotcakes
04The back room
Roasted out the back, in small batches
Behind the counter is a small roaster, and on roasting mornings the whole building smells of toast and caramel.
We roast single origins and a seasonal espresso blend that shifts with what's in the green bags. Filter is on rotation, so ask what's on the batch brew today.
Beans to take home
- 250gFor the kitchen bench at home
- 1kgFor the office, or the devoted
Roasted weekly. Ask at the counter.
05Out the back
A limestone courtyard under the fig
Walk through to the back and the street goes quiet. Limestone walls, dappled shade from the fig tree, and room under the tables for the dog.
Fig.The courtyard, early, before the brunch crowd.
- Dogs welcome in the courtyard
- Shade from the fig tree
- Open seven days
06Come in
Follow the sun to Market Street
We're open seven days, from early until mid afternoon. The dial shows where today is right now, in Fremantle time.
Open seven days from 6:30am
Hours
- Monday to Friday6:30am to 3pm
- Saturday and Sunday7am to 3pm
Address
42 Market Street
Fremantle WA 6160