From the creators of Bib & Tucker comes May Street Larder, a welcome addition to the burgeoning wider East Fremantle food scene.
May Street Larder offers a fresh take on fun and thoughtful dining, with a focus on seasonal foods and the best local produce Western Australia has to offer. Open for breakfast and lunch, customers can expect an ever-changing menu, plus the May Street establishment will stock and serve a broad range of food items from seasonal salads, raw treats, cooked meats, rustic pastries and more.
Local residents need not cook if they don’t feel like it, instead choosing their dining selections from an enticing variety of freshly prepared dishes available for takeaway. The front counter will be stocked daily with fresh items for diners to choose from – it’s restaurant quality food without the wait. Patrons will be spoilt for choice with a wide range of dietary needs catered for.
The May Street Larder strives for balance above all else in its menu, created by Head Chef Scott Bridger, and so will serve up a mixture of raw, paleo, and organic foods, with a few indulgences thrown in for good measure. Gourmet sandwiches, CocoWhip, twice cooked crispy pork belly, pies, smoked ocean trout, quiche, and house-made chocolate, are just some examples from the opening menu. Wash it all down with house-made sodas and Kombucha on tap plus Campos coffee, available as takeaway or dine in.
In addition to in-house dining, the May Street Larder also hosts an in-house deli of sorts, stocking shelves with organic, raw, and house-made items, all available for purchase. Take home something from the Larder and recreate the ambience for yourself. Choose from a variety of cookbooks, items from Roar Superfoods, honey from the Bib & Tucker rooftop beehives, and other local organic produce.
Co-owner Eamon Sullivan is excited to bring a new twist to the term ‘larder’.
“A ‘larder’ was a place to store food before it was cooked and served. In Victorian times, a lot of pickling, fermenting and preserving was done in certain seasons to prolong the use of items that were seasonal. We want to bring that ancient art back into fashion in a modern way. We will be making our own in-house fermented, pickled, cured and preserved items – all the stuff we make at home and wanted to share with our friends and clients.”
“We want to create a friendly neighbourhood environment where everyone feels welcome. Walk down and meet a friend for brunch, peruse the shelves. Eventually you’ll be able to stop by on your way home and pick out a freshly cooked item for dinner as well,” said Eamon.
Open daily, breakfast from 7am to 11am, lunch from 12pm to 4pm.
Shop 23, 155 Canning Highway, East Fremantle, 6158
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