Renowned for their venues Cosy Del’s, Laika, and The Little Bay, The TICAA Group, is unveiling their latest venture in the heart of Fremantle. Cassia elevates and celebrates Australian barbecue, championing local produce and craftsmanship in every dish and drink.
Set to welcome guests for dinner from Wednesday through Saturday and lunch all weekend, mark your calendars because doors officially open to the public on Thursday, July 25th.
Award-winning head chef at the helm
The kitchen will be led by award-winning Head Chef Emily Jones, whose culinary journey includes esteemed venues like Wildflower, Si Paradiso, Republic of Fremantle, and Michelin-starred restaurants in Norway.
The venue is hung on its open kitchen, where a custom-made 1.2-metre wide wood-fired grill takes centre stage. So naturally, Cassia’s menu revolves around live-fire cooking techniques. Think an array of smoked meats, fresh seafood, and a variety of seasonal vegetables designed to be shared.
Every seat in the restaurant offers a view of the chefs at work, infusing ingredients with smokey depth and flavour, and honouring the vibrant tastes of Western Australia. Some of the highlights include charcoal-infused beef tartare with shallots, capers and chilli, and O’Connor beef rib cooked over wood fire.
Menu champions West Australian producers
The drinks list and food menu will showcase purely West Australian producers. Thoughtfully selected local wines will highlight the region’s rich diversity and skilled craftsmanship. Not to mention the line-up of locally brewed craft beers and meticulously crafted botanical cocktails which enhance the bold flavours of wood-fired dishes.
In terms of where to sit, there’s an open-roof alfresco area, private dining space, and bench seating for an up-close experience.
If you’re keen to explore Cassia for yourself, reservations can be made from Friday, July 19th.
