We love the Fremantle vibe – so casual and carefree. Though technically in the western suburbs, the North Fremantle strip exudes the same Freo quirkiness and it has an intimate village feel too. There’s small bars and restaurants aplenty – including the popular Habitué, Mrs Brown and Flipside – where Prince Harry recently dined.
Propeller is an eatery that resides in and around an old refurbished bus garage – a brilliant use of space. A colourful mural adorns the inviting outside dining terrace, though unfortunately on this day the Fremantle Doctor is well and truly in – it’s too blustery to sit outside.
Perth’s love affair with brunch is still going strong. At Propeller you can brunch till 3pm, which is great if you feel like an all-day breakfast. We’re dining at the later end of lunch and we’re happy to see there isn’t solely breakfast dishes on the menu.
The menu is interesting. Propeller’s kitchen is inspired by flavours of the Levant region, which is made up of countries from the eastern Mediterranean, an area where European and Middle Eastern flavours collide. The service is much warmer than the sea breeze and our waitress is very accommodating.
The wine list is small, but adequate with some Australian and Italian picks. A good selection of craft beers and spirits are also available in the fully licenced venue. Flu-season has well and truly taken hold in our house – so I take advantage of a green veggie juice.
I enjoy every mouthful of the pulses in rich tomato sauce, served with a confit duck leg, $18. There are lentils, chickpeas, butter beans and more – with some thickly sliced bread to soak up the meaty sauce. The duck leg is oh so tender and full of game-y flavour. The freshly baked sourdough is supplied from one of my all-time favourite dining spots – Bread in Common. The dish is served in a retro falcon ware bowl. Whilst it looks great, the high sides make it impractical. I give up trying to cut the bread with a knife and tear with my hands instead. To be honest, I think that’s the way this rustic dish is meant to be enjoyed!
Chef, who I’m tempted to start calling “Pizza Boy”, chooses yet another pizza. He assures me of his informed choice, he’s heard great things about the pizzas here at Propeller. He’s impressed with a meat manoushe, a Lebanese pizza, $22. The pizza base is incredibly light and fluffy – topped with spiced minced beef, pomegranate (which WOULD have looked great, but Chef asked for none, he’s fussy!), parsley and labne, a creamy strained soft cheese. Chef spreads the labne very liberally over the mince – he loves it.
Another interesting oval pizza-esc dish keeps being delivered to tables around us. After some enquiries we find out that it’s one of their specialties, a pide, which is a Turkish pizza. We have some serious food envy!
Though Propeller oozes cool, it’s also family friendly. Little Chef takes after his Daddy and chooses a meatball pizza, $10. It’s a tasty pizza, but a little on the small side, even for a six year old.
The sweet treats are baked on site daily and are on display at the repurposed shipping container bar outside. The flourless chocolate and blood orange cake, served with a little cream, is great for gluten intolerant diners and just as delectable as the real deal.
For the coffee n cake crowd their locally roasted Darkstar coffee is top notch too. The nut tart is savoured by Chef – it’s absolutely scrumptious- the pastry is spot on too.
Propeller is a great spot to break bread with friends over a drink or two. Propeller is mainly an outside venue and on a warm summer’s day or evening it will be delightful.
** First printed in the Post Newspaper**
At a glance
■ Propeller
222 Queen Victoria Street
North Fremantle
Phone 9335 9366
■ Opening times
8.30am to 11.30pm
Monday to Sunday
■ Rating
food 3
service 4
ambience 4
value for money 3
■ style – Mediterranean
■ wine –small wine list
■ Chef – Kurt Sampson
■ Owners – Hamish Fleming
and Siobhan Blumann
■ feel – Casual cool
■ wheelchair access – yes
■ cost
Entre – $9 -$23
Mains – $12 – $36
Dessert – $15
■ all in all – A cool, airy
venue with attentive service
and interesting, tasty food.