Fallow has been almost three years in the making. And while that may sound like a long time, the venue’s three owners knew the devil was in the detail, and took their time transforming a heritage building into a venue that’d bolster Northbridge’s bustling drinking and dining scene.

“We all had different impressions of the building. It was a romantic space when we saw it, full of potential but with original charm,” co-owner Joel Beresford tells Broadsheet.

“When we first walked in, we thought ‘holy shit, that’s amazing’,” he says. “It had beautiful old timber and exposed brick, and these original artworks painted on the walls from when it was a general store over 120 years ago. The space had so much character and history, we wanted to showcase that.”

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The venue’s heritage feel is highlighted by original pressed tin and brick, a piano retrofitted as a tap bank, marble-look tabletops, plush booth seating, chandeliers and vintage curio.

Beresford (The Dutch Trading Co), along with Daniel Sterpini and chef Stuart Laws (ex-Brown Street Grill) took over the heritage space in 2022 and spent close to two years restoring it.

The ultimate result is “a very symbiotic creation between the three of us”, says Beresford. “We all have different things to focus on and different viewpoints, but it all comes together as one thing in the end.”

Beyond the flame-fuelled menu, the drinks list boasts one of the broadest cellared beer collections in the country, including rare American and Belgian beers.

“The idea of a beer cellar leans into the whole idea of being ‘fallow’, a slower mentality and thinking about how things age, echoing the dry-aged meats and the old space. That concept really goes full circle,” Beresford says.

“The drinks are a combination of all of us playing to our strengths. Dan has great knowledge of mixology, wanting cocktails a bit outside the box. While for beer, we wanted an approachable draught that keeps everyone happy. There’s Guinness and Swan but also a decent nod to Australian craft beer with rotating taps.”

From Laws’s kitchen comes a broadly influenced menu with emphasis on local produce, including seafood from WA’s north, and dairy and vegetables from local growers.

“We’re getting a lot of produce direct from suppliers, like Bathgate Farm in Albany and Butterfield Beef from the Stirling Ranges, for our dry-aging program, and we’ll also showcase smaller producers like Lake Janis Dairy Farm or Futari Wagyu,” Laws tells Broadsheet. “Elements [will] change seasonally.”

314 William Street, Northbridge
0422 833 263

Wed & Thu 4pm–late
Fri to Sun 11am–late