There’s nothing better than kicking into the weekend with a relaxed brekkie. Moore and Moore Café share a dish from their all day breakfast menu; avocado with broad bean and olive salsa, grilled haloumi, eggs and grain toast. Ingredients (serves 4)8 slices of Wild Bakery bread8 free range eggs8 slices of fresh haloumi2 avocado’s, halved and peeled Broad bean salsaSmall handful of fresh peasSmall and fresh broad beans, blanched and peeled1 red shallot, finely chopped2 handfuls pitted Kalamata olivesSprig each of fresh rosemary and thyme, de stemmed and choppedZest of 1 lemonExtra virgin olive oil (EVOO) and salt and pepper to taste Method1. Place all ingredients for the broad bean salsa in the food processor and pulse till chunky and awesome. Finish with EVOO and salt and pepper to taste.2. Place a deep pot of water on the stove on medium heat, bring the water to a summer. Create a swirl in the water and crack the eggs in to the water, one at a time. Cook 4 at a time, depending on pot size. Cook for 3 minutes and 30 seconds, remove with a slotted spoon and drain on paper towel.3. Meanwhile, toast the bread in the skillet on a medium heat with a little extra virgin olive oil. Remove and wipe crumbs from pan. Add some more EVOO to pan and brown both sides of the haloumi.4. Plate the toast first, followed by the haloumi, avocado and eggs. Generously top with broad bean salsa and Growing Change* greens.*Growing Change operates Fremantle Social Farm, on the eastern bowling green at North Fremantle Bowling Club, connecting Fremantle through growing, making and selling food. We’ve tagged some of the top breakfast spots in Freo below. What’s your favourite place? Let us know if you go for the big fry up, or do you go for that signature dish you’d never make at home?
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At Bib & Tucker our location speaks for itself, with breathtaking views overlooking the Indian Ocean and picture perfect sunsets. Our menu is the perfect complement to our idyllic ocean side venue. We pride ourselves on our inspiring menu designed by Head Chef Scott Bridger. Our food is sourced from some of the best local suppliers available and has a modern Australian theme with influences from around the world. Coffee all day, Breakfast 7am-11am, Lunch 12pm - 3pm, Dinner 5.30pm-11pm & drinks Pizza's and snacks are available outside of the main service hours.
At Kazoomies, we serve food inspired by North Africa, Spain, mothers, grandmothers, imagination and innovation. We enjoy what we do and love what we do. Amazing breakfast and tapas style lunch/dinner perfect for sharing.
Intolerance friendly food made with quality produce sourced locally and ethically where ever possible. Little foot prints, brighter future. Little Lefroy's is owned and operated by Cat and Dave Exham, who have eaten their way around the world. Little Lefroy's has been a labour of love. And a long time coming.
Port City Roasters is blending more than just coffee; it's bringing all kinds of goodness together. With a spacious wooden deck out the front bordered with potted red geraniums, the cafe has a funky Freo feel and a menu to match. Currently focused on all-day breakfast and lunch trade, the crew are thinking of extending to dinner at some point, but for now they're all about being a cool and comfortable escape from the sun.
Propeller is the new kid on the block in North Freo. Come for a coffee early morning, a pizza at lunch, a Levantine feast at dinner Open bright and early for coffee, jaffles and pastries, the Propeller container is the perfect place to kick start your day. Whether you want a quick takeaway, or to relax on one of the terraces with the newspaper, the container has you covered. Located within an old refurbished bus garage, the Propeller restaurant lead by head chef Kurt Sampson is inspired by the flavours of the Levant and mediterranean regions. Choose to sit inside, or on one of the terraces. Propeller is fully licensed with a selection of wines, craft beers and spirits.