What do you call a cafe where eggs on toast isn’t the most popular dish on the menu? In Fremantle’s west end, it goes by the name of Stable Hands, the new venture from brothers Phillip and Anthony Arnold. (Regular cafe-goers might be familiar with the brothers’ work at Up Town in Cottesloe).

Head chef Maya Hope is driving the menu at both venues and her passion for using indigenous ingredients is paying off at Stable Hands.

“We have such good indigenous produce that not many people are aware of,” says Phillip. “I’m happy about how open customers are here to these new ingredients.”

Diners have been going hard on the likes of black rice pudding with infused rhubarb, quandong compote and boab yoghurt, and slow-cooked lamb with spiced tomato, lentil and Davidson plum gel.

Working with interior designers AJCD, the Arnolds created a space that has a modern warehouse feel with a touch of opulence. The white marble and Scandinavian style chairs are offset by gold trim throughout.

The Heritage-listed building was a wine and spirits store during the gold rush and horses would back carriages in to pick up the barrels. The cafe’s name is a nod to both this history and the steady-handed skill required to pour a coffee.

The brothers plan on using the basement to roast their own coffee in the coming months. They will start with single origins before creating their house blend. Currently Melbourne’s Code Black supplies the coffee. Dinner services will also be added in the coming weeks.

Stable Hands
8 Bannister Street, Fremantle

Hours
Mon to Fri 7am–4pm
Sat to Sun 8am–4pm

Instagram.com/stablehandscoffee