For those that enjoy Bread in Common’s earthy brand of dining, Coogee Common is an easy sell. Both restaurants are big; housed in restored, historic spaces; and care deeply about produce and producers. The 200-person Coogee Common takes this thoughtful approach to ingredients one step further with a serious kitchen garden growing vegetables, fruit, herbs and honey.
The menu at Coogee Common reflects whatever gets cultivated on the day. The “today’s garden pick” starter, for instance, might feature dainty radishes and shaved carrots dressed in lemon and olive oil, served with whipped tahini and dukkah. Other potential offerings are rye crackers served with Manjimup trout rillettes and trout roe or broccoli rabe and charcoal-rosted lamb served over pappardelle.
In addition to the dining room menu, a smaller “pickings” menu is served in the pub. There are snacks – such as marinated olives and lupins; sliced, cured meats; and vegan and non-vegetarian share plates – and a daily counter meal. Jams, chutneys and sauces are available to take away from the farm shop. Nightly garden tours – including dinner, a welcome drink and a guided walk around the property – can be booked, and set and tasting menus are also available.
West Australian names feature prominently in the wine list compiled by State Buildings wine director Emma Farrelly, and the drinks menu also includes gin distilled by co-owner Scott Brannigan using leftover Bread in Common bread.