The new-look restaurant and new kitchen will extend Republic of Fremantle’s “from scratch” philosophy and feature produce from local farmers, growers and artisans.

Head chef Emily Jones plans to pursue a “flame-forward style of cooking” using available proteins and flavoursome sides for dishes designed to be shared or enjoyed solo.

“We’ve spent some serious time developing the new menu, but naturally our suppliers influence the direction each season,” Jones said. Read more on…thewest