The menu, with footnotes
House-roasted coffee and an all-day brunch built on native Australian plants. The small numbers point to the botanical index further down.
Coffee
01 / 02House-roasted single origins and a seasonal espresso blend. Filter on rotation.
Espresso or long black
4.5Flat white, latte, cappuccino
5.2On the seasonal espresso blend.
Batch brew filter
5.0Whichever single origin is on rotation today.
Pour-over
7.0A rotating single origin, brewed by hand.
Lemon myrtle(see note 04) chai
5.8Warm spice with a bright, lemony lift.
Brunch
02 / 02All day, every day we're open. Native ingredients throughout.
Saltbush(see note 01) and wattleseed(see note 02) sourdough, cultured butter
9Our dark loaf, seasoned with saltbush leaves.
Finger lime(see note 03) hollandaise eggs on house muffin
24Soft eggs and a bright, popping hollandaise.
Lemon myrtle(see note 04) ricotta hotcakes, macadamia(see note 06) praline
22Soft and lemony, with a crunch of praline.
Smashed avo, Davidson plum(see note 05), dukkah
21Tart plum against creamy avocado and spice.
Kangaroo Island lamb sausage roll
14Kangaroo Island lamb, wrapped in pastry.
Beans to take home
Our house roast in 250g and 1kg bags, roasted weekly. Ask at the counter for what's fresh.
Filter on rotation
The batch brew and pour-over change as new single origins come out of the roaster in the back room.
Prices in Australian dollars. Ask us about anything on the menu.
The footnotes, explained
Six native plants, one number each. Follow the numbers on the menu above to see what they are and how they taste.
- 01
Saltbush
Atriplex nummularia
Silvery leaves with a clean, salty, herbal bite. We use it like a seasoning.
On the menu · Saltbush and wattleseed sourdough
- 02
Wattleseed
Acacia victoriae
Roasted and ground, it tastes of coffee, dark chocolate and toasted hazelnut.
On the menu · Saltbush and wattleseed sourdough
- 03
Finger lime
Citrus australasica
Tiny pearls of lime that burst on the tongue. Sharp, floral and bright.
On the menu · Finger lime hollandaise eggs
- 04
Lemon myrtle
Backhousia citriodora
More lemon than lemon, with a soft, sweet herbal finish.
On the menu · Ricotta 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
Hungry yet? It's a short walk
Market Street runs straight up from Fremantle Station. The dial shows where today is right now, in Fremantle time.
Hours
- Monday to Friday6:30am to 3pm
- Saturday and Sunday7am to 3pm
Address
42 Market Street
Fremantle WA 6160