Propeller Restaurant North Fremantle WA 4 Propeller Restaurant North Fremantle WA 4
Dine

Propeller

Once part of the old North Fremantle town hall, the site was a former bus garage, a storeroom and even a furniture polishing workshop, before being converted into the vibrant modern restaurant it is today.

By Carly Wharton

It was important to reinvigorate the space and bring a sense of community back to an iconic local landmark for owners Siobhan Blumman and Hamish Fleming.

The site remained unused for years, with an unloved garden, full of weeds and dilapidated equipment. A literally skip across Queen Victoria Street from sister bar, Mrs Brown, Propeller opened in 2014 and quickly established itself as a go-to venue for locals.

“We always hoped Propeller would serve both the local community as well as being a destination venue,” says Siobhan. “The name was a link back to our location on the fringe of the Fremantle Port and is a reference to a ship’s propeller as opposed to a plane’s. It is, after all, the ships that brought all the flavours from around the world to our shores.”

Propeller Restaurant North Fremantle WA 3

On the menu are flavours, spices and ingredients from the eastern Mediterranean.

Head Chef, Kurt Sampson, has a track record in turning out dishes inspired by the Levant and the Middle East having cooked in his home country, New Zealand, before an international stint in London, then Melbourne before settling in Perth. Dishes are designed to be shared with simple manoushe (street food) starters through to roasted meats and vegetables. Chickpea battered scallops with an almond sauce, barbeque broccolini with shanklish and a date lemon dressing, or roasted duck leg with beetroot borani and pinenuts are just some of the standout plates on the current menu. Saturday eves they host “feast nights” with a chef’s menu that will take you on a set culinary journey for $69 pp. “We want our guests to feel like they’ve been invited in by an exotic stranger to share a feast over a good laugh and an interesting glass of wine,” says Siobhan. 

The wine list draws on both old and new world wines that pair to Sampson’s plates. A heady mix of curiosities “capturing the 8000-year history of wine” that travels from Margaret River to Provence, Barossa Valley to the Bekaa Valley in Lebanon. There is also a selection of chilled reds to balance the spice of the dishes. And don’t overlook their cocktails: a Yazd Iced Tea, based in Mezcal with Iranian Cardamom Tea and Rose, or Sabzi Spritz, a blend of Belsazar Dry Vermouth with Scarborough Bitters and Cucumber Tonic, make for a refreshing pre-meal aperitif.

The dining room has a café-esque feel with whitewashed brick walls, teal green velvet banquettes, and wooden furniture with a bright blue sea container acting as a bar. An outdoor courtyard is ideal for dining during the summer months. Open for lunch and dinner, Propeller works just as well as a date night or grab a table with friends (they take reservations for up to 12 people) with a menu that extends far beyond the humble hummus or late-night shawarma.

 

Propeller Restaurant North Fremantle WA 8 Propeller Restaurant North Fremantle WA 8
Propeller Restaurant North Fremantle WA 6 Propeller Restaurant North Fremantle WA 6
Propeller Restaurant North Fremantle WA 10 Propeller Restaurant North Fremantle WA 10
Propeller Restaurant North Fremantle WA 7 Propeller Restaurant North Fremantle WA 7
Propeller Restaurant North Fremantle WA 2

Photo credit: Propeller 

Propeller