Dine

Bib & Tucker

Named after two WA bushrangers, infamous for their rascality and good times, Bib & Tucker has become a pivotal venue for North Fremantle. And not just for that view.

By Carly Wharton

In 1872, these bushrangers were notorious for stirring up the settlers in the Swan River colony whilst maintaining an insatiable appetite for fine food, wine, and women. This sense of devilment remains in the restaurant we see today.

Former Olympians, swimmer Eamon Sullivan, pole vaulter Steve Hooker, hockey player Jamie Dwyer teamed up with Executive Chef Scott Bridger (of Goody Twos and Pogo restaurant fame) to create this epic hospitality venue in 2013.

Walking into the contemporary, open plan dining room, you're met with uninterrupted views of the Indian Ocean, its turquoise waters glistening in the sun, with tables overlooking pristine Leighton Beach. By the entrance, a wall of firewood used for the in-house wood-fired oven and rotisserie is a nod to the primitive cooking techniques used for their dishes.

Bib + Tucker Fremantle WA Shot By Thom 6

"We knew people were going to use [Bib & Tucker] as a special occasion venue where you usually get a bit dressed up, but we wanted the food to draw people in, not just the view," says Sullivan.

An all-day modern Australian menu pays homage to the abundance of quality produce Western Australia has to offer, guided by a "love your locals" ideology. Native seafood and seasonal products are sourced from Perth-based suppliers and prepared fresh daily in the kitchen. "We are very focussed on sustainability at Bib & Tucker," says chef Scott of his menu that changes every three months. "A lot of our seafood is from sustainable farms; I forage beach for succulents and other items for our menu. It's a very important part of our menu, as well as supporting smaller growers in WA and making small business in WA ongoingly sustainable."

Bib + Tucker Fremantle WA Shot By Thom 8

Bib + Tucker Fremantle WA Shot By Thom 7

From breakfast over plates of buttermilk banana pancakes (served until 11am) to a lunch of fish tacos or pizza using that wood-fired oven (our topping pick: Fremantle mushrooms, foir de latte, pecorino, rocket).

Come for dinner for charcoal roasted Freo octopus with a tomato and nduja vinaigrette followed by pumpkin gnocchi with a brown butter and sage sauce, roast pumpkin, goats curd, and walnut pangrattato. If the menu seems too good to choose from, let the chef decide for you with two set menus at $65 or $85 pp. A range of award-winning wines from Margaret River, Denmark and Ferguson Valley make up a large part of the drinks list, plus a carefully curated selection of craft beer from Fremantle’s Little Creatures to Perth made Spinifex lager and ale and regional WA brews, including Whitelakes Brewing Dark Lager.

It’s a beachy/smart casual attitude here, with a “sandy feet” tap at the entrance, making for an easy transition from sea to table. Though a quick tip: Pre-book a table because even though this isn’t a new restaurant in the North Fremantle scene, its reputation sees it fill up quickly.