Many restaurants boast about making things in-house, but Bread in Common takes it to the next level. From freshly churned butter and pickled pine needles, to cured bresaola, everything is made in the large open kitchen.

As the name suggests, bread is a menu mainstay here. But be warned: with a bevy of different loaves and even more spreads, dips, smallgoods and cheese to choose, it’s easy to go overboard. Still, don’t let that stop you from buying a loaf on the way out along with an armful of other bakery treats.

Yet Bread in Common is much more than a bakery. The main menu – offered at lunch until dinner – celebrates seasonality as well as Western Australian ingredients. Dishes might include scallops in XO, lamb ribs with black garlic, and market fish with corn, green mango, tamarind and chilli.