Devoted to flavour above all else, the incredible regional diversity and adaptability of southern Asian cuisine has been the biggest inspiration to the team behind Lions and Tigers.
Housed in a two story Federation warehouse constructed in 1893 the building is heritage listed and was originally designed for the preparation, storage and handling of goods including wine and spirits at the beginning of the gold boom period. It's one of a collection of extra special venues in the West End neighbourhood that is contributing to Fremantle's hospitality renaissance.
Owners Sean, Charlie and Woody are passionate about the power of a good meal spent with good people and giddy at the privilege of sharing that passion with others.
With nothing but a love of curry and margaritas to occupy their spare time, these three cooked and drank and laughed their way towards potential gout and a restaurant to call their own.
From their cafe Duck Duck Bruce to their restaurant Lions and Tigers, vibrant and adventurous customers have plenty of choices in Fremantle.
What people are saying:
"Wagyu skewers take liberties with tradition and influence, a trio of sauces – fermented chilli, “chana” hummus and mint chutney – riding shotgun." (Top 100 restaurants (2024), The West Australian Good Food Guide)
