The eternal search for Australia’s most innovative eateries often leads to Melbourne and Sydney.
But West Australian hospitality trailblazers Hamish Fleming and Siobhan Blumann put Fremantle on the foodie map when they opened Propeller in 2014.
Fashioned from a recycled shipping container and an old bus garage in the heart of working class North Fremantle, Propeller is the latest addition to the growing Fleming-Blumann Empire.
Located in the former courtyard of the adjoining old North Fremantle Town Hall, Propeller is an inviting, down-to-earth public space.
The ambiance at Propeller is evocative of an old town square, where all ages and creeds are made to feel at home as they enjoy a mix of Moorish, Levantine, Spanish and modern Australian cuisine by chef Kurt Sampson.
Designed by WA firm FINESPUN Architecture, Propeller was built at the site of an iconic but underused heritage-listed building.
The redevelopment sought to revitalise the North Fremantle village by bringing an otherwise abandoned garage workshop and unused grounds back to life.
Sunken terraces provide generous outdoor dining spaces at Propeller. The eatery comfortably seats 150.
The nearby Port of Fremantle is the State’s biggest general cargo port and Australia’s fourth largest container port.
In a tasteful nod to the harbour city’s history, a refurbished shipping container cafe separates the restaurant kitchen from the drinks service area at Propeller.
The container doubles as a coffee station by day and a bar by night.
The innovative design and excellent food at this laid-back foodie haven have proved popular with North Freo locals and visitors alike.
Propeller is noted as one of Perth’s Top 10 restaurants in Gourmet Traveller’s Guide to Australia’s Best Restaurants.