Sullivan's Freo Larder venture
From perfecting the art of pickling to tinkering with methods of preserving and fermenting, *Eamon Sullivan *'s latest food venture is a "little playground" for him and head chef *Scott Bridger *.
The masterminds behind *Leighton Beach *hotspot Bib & Tucker will open the doors to May Street Larder in *East Fremantle *this weekend - a cutting-edge cafe that changes its menu in line with what's in season and aims to make as many things from scratch as possible.
Sullivan told _Access All Areas _the idea was born when he and Bridger decided they needed a second kitchen to branch out and try new culinary techniques.
"We ran out of space at Bib & Tucker to start curing our own meats and fermenting our own stuff," the former Olympic swimmer explained.
"This will be our test kitchen, to experiment with new things we want to put on the menu. It's like a little playground for Scott."
Along with an in-house larder-style deli that stocks homemade jams, pickles and meats, the cafe also has a strong focus on raw, vegan and paleo dishes that will be sent out quickly from the kitchen, fast- food style.
It will be the first place in *WA * to dish up CocoWhip, a 100 per cent vegan soft serve, while Kombucha, a fermented tea, and house-made sodas will be on tap.
"We want to break the mould in terms of what everyone else is doing with healthy foods," Bridger said.
"We want to use them in more of a cheffy way that is outside the box from what most people would think of. We are all about the old-school methods of cookery - preserving, pickling and fermenting - but doing them in a modern way."
But it's not about following along with the latest food trends - the owners are more interested in doing things their way and offering a little bit of everything on their ever-changing menu.
"We are going to have something for everyone - as well as CocoWhip we are going to have pork belly and a very naughty dessert," Sullivan said.
While May Street Larder will focus on daytime trade for the time being, dinner is on the cards once the liquor licence comes through and Sullivan and Bridger are brimming with even more ideas for their new project.
"We have given ourselves a few options to evolve as a restaurant," Sullivan said with a grin.
JESSIE PAPAIN
'We ran out
of space at Bib & Tucker to start curing our own meats and fermenting our own stuff.'
