Western Suburbs Weekly - - Weekly Life - Belinda Cipri­ano

MOD­ERN yet warm and friendly is the best way to de­scribe Strange Com­pany, the latest small bar to hit the Fre­man­tle port.

The brain­child of lo­cal Greg Leaver and busi­ness part­ners Matt Giudice, Jason Townes, and Clancy and Darcy Travers, the bar-cum-res­tau­rant ticks all the boxes for the friends who came to­gether to cre­ate some­thing out­side the box.

Leaver, also the owner of Fre­man­tle in­sti­tu­tion X-Wray, said the new bar was slick and cool but com­fort­able enough to feel like your lounge room.

“It’s a com­bi­na­tion of ideas from five dif­fer­ent peo­ple about what they wanted to see in a bar,” he said.

“There was a range of dif­fer­ent peo­ple in­volved – some younger peo­ple and some older peo­ple – so we had to try make some­thing that we all felt com­fort­able with.

“That’s what Fre­man­tle is all about and that’s where the name ‘Strange Com­pany’ came from.

“There’s a whole se­lec­tion of dif­fer­ent peo­ple in Freo and we wanted to ap­peal to as broad a range as we could and still make it com­fort­able for ev­ery­one.”

En­list­ing the ex­per­tise of Movida-trained chef Ricky Man­dozzi, the menu has a mediter­ranean flavour, with in­gre­di­ents sourced lo­cally where pos­si­ble.

“He’s very in­flu­enced by that Span­ish rus­tic style of food,” Leaver said.

“He loves lo­cal seafood, he’s re­ally care­ful about what sup­pli­ers he uses and where he finds his pro­duce.

“He likes to find eth­i­cal and lo­cal pro­duce if he can. If he can’t find it here he’ll find it from any­where in the world that he’s happy with.”

As for the favourites, Leaver said cus­tomers could not go past the char­grilled Fre­man­tle sar­dines washed down with a New York Sour.

“Ev­ery­one’s rav­ing about the sar­dines; they’re caught by Jim Man­do­lio, who’s a Fre­man­tle leg­end,” he said.­mu­ni­ d442447 Pic­ture: Matt Jelonek

Clancy Travers, Darcy Travers and Greg Leaver of Strange Com­pany

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