For those of us who have been missing our weekend jaunts to Freo for a romantic meal at one of the port-side town’s many trendy dining establishments, there’s good news! Amidst the herd of re-openings prompted by phase 2 restrictions easing, many of Fremantle’s finest restaurants have announced they will be opening back up to diners (strictly limited to 20, of course). Check some of our favourites below.

La Sosta

Serving up delicious modern Italian cuisine, the team at La Sosta handmake all their pasta in house. They will be back up and running from May 20, open Wednesday and Thursday from 5pm, and Friday to Sunday from 11am until late.

With their full al a carte menu available, owner Matteo Musetti said to look out for a few newly crafted pasta and entree dishes that have joined their ever-changing seasonal menu.

They ask that when booking you select one of three options 5:00pm, 6:45pm and 8:30pm. Book here:


South Fremantle’s dreamiest wine and seafood bar are currently taking bookings for diners, with two new set menus for you to choose from. Designed for sharing, $45pp gets you a full three course meal, or, if you’re looking for something a little more ‘boujee’, you can opt for their $80pp set menu, which features higher-end seafood, enjoyed over 4 courses.

They’ll be open Wednesday & Thursday from 4 – 11pm,  Friday and Saturday from noon until midnight and Sundays from noon until 10pm. Book here:

Tonic & Ginger – The Old Synagogue

Located in the historic 1902 Old Synagogue building along Fremantle’s South Terrace, Tonic & Ginger serves up modern Asian fusion, with head chef Leigh Power at the helm. Starting Monday May 18, the restaurant will be open for dinner 7 days a week, including sessions for lunch on Fridays and Saturdays.

Two sittings will be available for lunch and dinner – 12pm or 2pm, and later at 5.45pm or 8pm. Bookings are essential, via:

Bib & Tucker

Serving up modern Australian dishes in a setting of self-professed ‘refined rascality’, Eamon Sullivan’s popular beachside restaurant will be back up and running from Friday May 22, serving lunch and dinner on Fridays and Saturdays, and lunch on Sundays.

For lunch, you’ll have your choice of 3 or 4 courses, for $60pp and $80pp respectively. For dinner, it’s 4 courses at $80pp. These are designed to be shared, and have matching wine options available – perfect for those ‘get me out of the house right now’ dates!

Book through their website here:

Bread in Common

Alongside their bakery, which has been open daily for all your baked treat needs, we can confirm that Bread in Common will opening to diners starting Wednesday May 20, with a 4 course menu at $75pp. They’ll be holding two sittings at 6pm and 8pm Wednesdays through Saturdays.

If you have any dietary requirements, let the team know and they’ll do their best to accommodate. Book and prepay 48hrs in advance by calling 0449 588 404.

Lions & Tigers

One of the newer venues on this list, having opened last year, Lions & Tigers have announced that on Friday May 22 they will be launching ‘Tiger Club’, a curry house pop-up offering a causal ‘mini’ version of the full Lions & Tigers experience.

The menu will showcase a selection of the signature fusion twists curry-lovers have come to expect – think vindaloo with paneer gnocchi and curry leaf and roast chilli prawn toast. This will be changed weekly so that returning guests can enjoy something new each time.

They’ll be open Tuesday – Saturday with two sittings. Watch out for their special event evenings, such as their Roti Taco Tuesday, and Sunday Roast movie night. Details are still being fleshed out, check in here for more:  

Strange Company

Opening back up on Friday May 22, the stylish bar and eatery on Freo’s West End will be running three sittings at 6pm, 8pm and 10pm from Fridays through to Sundays.

Offering three set menus at $40 a head, pick your protein (meat, seafood or vegetarian), grab a bottle of wine from their Aussie-focused wine list and get ready to gaze into your date’s eyes all evening.

Bookings are essential, and can be made by emailing [email protected]


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