Madalena’s Boteco & Bar

Unwind at an outside table, at the bar, or in the cosy confines of this seafood and wine restaurant that has become a destination in South Fremantle.

You’re encouraged to stop in for a casual drink, or a more substantial bite, be it for a planned evening out or if you’ve just stepped straight off the beach. Madalena’s has a relaxed attitude towards sandy feet.

This cosy 80-seater restaurant is named after a Brazilian suburb where owners, Joel Rees and Danielle Christina de Almeida, first met. Having previously run a Brazilian food truck in Fremantle, the industrious couple set about creating this boteca by the beach, complete with vintage light fixtures and gold-plated mirrors adorning the walls. The U-shaped central bar features an extensive wine wall and a restaurant littered with wooden bentwood chairs and tables, all adding to the relaxed bistro charm.

Sustainable seafood is the star ingredient on the food menu. Joel’s brother, Adam Rees, runs the kitchen having previously worked with the McConnell Group in Melbourne at restaurants Cumulus Inc and Cutler & Co. Madalena's dishes are inspired by the catch of the day from local Western Australian fishmongers, Fins Seafood. Shark Bay Cobia with rhubarb and pink pepper, and Rottnest Island Swordfish served a la Meunière with a simple sauce of capers and lemon, are two current stand out dishes.

While the focus is on seafood, there are a number of seasonal vegetable dishes on the menu.

Current favourites include fresh spring legumes served with whipped ricotta and pepitas, and Torbay grown asparagus with macadamias. Much of the veggie produce comes from Madalena’s own kitchen garden tucked behind the restaurant making light side dishes to the sea catch. Or save yourself the decisions and opt for the Chef’s Selection of six courses designed to be shared for $75pp.

Wine is a serious exercise with a curated selection by the glass, bottle, and on the Coravin system for rarer bottles. The list is constantly evolving, flirting between local and international varietals such as an organic Riesling by Express Winemakers in the Great Southern, Larmandier-Bernier biodynamic Champagne from France, or the Chouette basket-pressed Grenache from the Swan Valley which is served chilled and pairs perfectly with Herring or Swordfish.

“The focus is on pouring delicious wines that pair well with our ever-changing menu. Whilst we stock local and national wines, we also look overseas for inspiration. In the past week alone, we have added four new wines to the list,” says Joel.

Madalena’s is also growing up, literally, with an upstairs bar with South Beach views.

The team opened their heavily anticipated upstairs bar in April offering refined classic cocktails by bartender Caelen Parle-Schapfer with a bar menu by new head chef Oscar Holgado featuring French Toast Tuna Tartare amongst other tasty treats. A walk-in only space that caters to 120.

“This new area will provide a different experience as it is essentially a small bar, where you can wander upstairs for a drink and select from shared plates such as oysters, crudos, pickles and fermented products. It will be driven by whatever is fresh in our garden,” Joel explains. “There will also be a DJ, cocktails and desserts so you can settle in for the evening.”

Photo credit: Madalena's Boteco & Bar