Ethos Deli + Dining Room in East Fremantle, Western Australia | Restaurant

Ethos Deli + Dining Room

Locality: East Fremantle, Western Australia

Phone: +61 8 9319 2297

Address: 88 George Street 6158 East Fremantle, WA, Australia

Website: https://www.ethosdeli.com.au

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25.01.2022 All our cocktail recipes encompass some sort of no waste element, such as this take on a dirty martini. Instead of olive brine, Dean uses a fermented mushroom water made out of dehydrated mushroom stalks from Chef Meliss' kitchen #ethos #thefutureoffood

25.01.2022 Brunch Langos with creme fraiche & smoked caviar. Wash it down with our brunch Pet Nat, 'Electric Dreams'. Our first brunch service ever was today. Thanks to everyone who joined us! #ethos #thefutureoffood

25.01.2022 Smoked rainbow trout, brown bread, confit egg yolk on our dinner menu #ethos #thefutureoffood

25.01.2022 Saturday nights are for cocktails made from mead, distilled ginger, apple scraps and hops #ethos #thefutureoffood

24.01.2022 Want something special for your Christmas table this year? #ethos #thefutureoffood

24.01.2022 Did you catch this piece by Max Veenhuyzen in today's Broadsheet? #ethos #thefutureoffood

24.01.2022 Open for dinner Thursday Friday & Saturday’s from 5.30 till late. After dinner why not pull up and have a cocktail with Dean in deli bar #ethos #thefutureoffood

23.01.2022 Something about the ultimate continental roll with house made deli meats such as mortadella, salami, coppa & smoked leg ham. Add some melenzane & semi dried tomatoes made with Gascoyne produce, local olives and Appenzelle cheese from Dellendale Creamery in our Great Southern #ethos #thefutureoffood

23.01.2022 Baby cabbage, roast carrot, ajva, salted cheese curds. Last chance to experience our current dinner menu before we switch it up for summer. Tables available tonight, service starts at 5.30pm till late. Jump onto our website and book your table #ethos #thefutureoffood

23.01.2022 Dean has been busy creating new spring vibe cocktails. Righteous Ficus ; white fortified wine/kumquat vinegar / fig / parsley distillate / orange leaf soda. On the menu now #ethos #thefutureoffood

22.01.2022 Pre order your Valentine's Day picnic charcuterie box for Sunday #ethos #thefutureoffood

22.01.2022 The day Meliss & Susan went to Coney Island there was nothing there except the best hot dog frank they had eaten. Behold the Coney Island frank dog. Every single component made in house. Sauerkraut, mustard, milk bun, Coney Island frank, russet potato chips on the side #ethos #thefutureoffood

22.01.2022 New York deli classic: Potato latkes and apple sauce. The perfect side for your brunch today #ethos #thefutureoffood

21.01.2022 Pre or post dinner plans - anytime! - we are shaking in the deli. Join us for charcuterie and cocktails from 5pm Thursday, Friday & Saturday. Dining room opens from 5.30pm. Stay, settle in, let us look after you #ethos #thefutureoffood

21.01.2022 Oma's apple tort after your conti roll #ethos #thefutureoffood

21.01.2022 Join us for brunch to enjoy this super cool drop, a collaboration between LS Merchants X Old Bridge Cellars. Every wine is handpicked by Susan, all must follow a similar ethos to our food philosophy around sustainability and zero waste. This wine is super super limited and only available for brunch. It has notes of orange peel, guava, white stone fruit, mandarin peel with a super juicy and textural mouth feel. Brunch served from 9.30am til 4pm weekends #ethos #thefutureoffood

21.01.2022 Did you catch Chef Meliss and Susan in the Fremantle Gazette today? #ethos #thefutureoffood

21.01.2022 Dinner plans? We're Open Thursday - Friday - Saturday 5.30pm - 10.30pm Settle into our beautiful dining space with local vino, beers & bespoke cocktails Choose from:... Chef's Table - A La Carte - Prix Fixe walk-ins welcomed but bookings recommended for groups #eatfamous #datenight #eastfreo #dineout See more

20.01.2022 Goulash pie made from a 100% grass fed beef from our south west to a traditional Palinkas family recipe. Dine in or to go #ethos #thefutureoffood

19.01.2022 Chef's version of her Oma's krumpli eggs. Traditionally a fry up of potato, smoked sausage and boiled eggs, this is Chef Meliss' refined version with the addition of torched raclette cheese. On our all day brunch menu every Saturday and Sunday #ethos #thefutureoffood

19.01.2022 All day brunch with us each Saturday & Sunday. Do it NY style with our bottomless mimosa & Bloody Mary deal for 90 mins. Think smoked sausage, Leeuwin Coast Akoya oyster omelette, mushroom strudel, deli meat plates and our classic sando selection #ethos #thefutureoffood

18.01.2022 Its almost time! #ethos #thefutureoffood

18.01.2022 Were almost there! We open our doors for the first time on Friday the 21st of August. Stay tuned as we roll out all the details! #ethosdeli #thefutureoffood

18.01.2022 Smoked bacon from Gertrude, the Berkshire pig Chef Meliss purchased from Allington Family Farm. She had had an amazing life on the farm and was getting too old. We have used every part of her to give her life again. This is the belly bacon we cured and smoked. It’s melt in the mouth and great to fry up for breakfast as well as cut up and used in a pasta or to add flavour to a cassoulet #ethos #thefutureoffood

18.01.2022 Wow! Thanks for the amazingly generous words Max Brearley delicious. Australia! #ethos #thefutureoffood

16.01.2022 Dawg gone goodness ... Coney Island frank #ethos #thefutureoffood

16.01.2022 We are open from 9am Tuesday to Sunday for all your deli and dining needs. Lunch is served from 11:30 til 4 Tues to Fri, dinner service starts this Thurs from 5:30 til 10 with limited space. Get in quick - seats are booking fast! Brunch Sat and Sun 9:30 til 4. We look forward to welcoming you! #ethos #thefutureoffood

16.01.2022 Oma's apple cake #ethos #thefutureoffood

16.01.2022 Morning East Freo, we and firing on all cylinders, come join us for our all day brunch plus booze #ethos #ethosdeli #brunch #brunchtime #morningvibes #eatlocal #eatingout #eastfremantle #looklocal #freolife #freolove #freofood #deli #charcuterie #pastramionrye #nyc #style #wagoodfoodguide #delicious #delicousfood #bonapetite #eatfamous

15.01.2022 Dinner Thursday Friday & Saturday’s from 5.30pm. Limited seats, bookings recommended #ethos #thefutureoffood

15.01.2022 Babka ... aka the Ethos version of a cinnamon bun. On the counter daily and served warm with apricot brandy butter #ethos #thefutureoffood

15.01.2022 Wattleseed Cold Mac = boozy coffee to go with your brunch. Dean is in the bar today and we know he would love to make you one #ethos #thefutureoffood

15.01.2022 A bespoke deli & dining space in the heart of George St East Fremantle, opening Friday the 21st from 8am till 6pm. Lunch with us in the dining room from from 11.30am weekdays. Brunch on weekends from 9:30am #ethos #thefutureoffood

14.01.2022 Thank you UrbanList Perth! #ethos #thefutureoffood

14.01.2022 Krumpli eggs with a twist only on our brunch menu. House smoked sausage, soft boiled eggs, potato, raclette #ethos #thefutureoffood

13.01.2022 Our hot corned brisket pastrami is served on Bavarian rye bread with mustard and courgette pickles. Available for lunch in the dining room or to go #ethos #thefutureoffood

13.01.2022 Today’s brunch recommendation. The Coney Island frank dog #ethos #thefutureoffood

13.01.2022 Malted stout bread & pork butter. Inspired by an amazing bread made with Guinness at Clontarf Market in Dublin. This bread is delicious, super soft, hearty and has a moist texture. Available in the deli as well as on our lunch and brunch menus #ethos #thefutureoffood

13.01.2022 Sliced to order and available to take away. Our 12 month wagyu bresola #ethos #thefutureoffood

13.01.2022 Rabbit fricassee & semmelknoedel, traditional German dumplings made from left over bread, onions & speck. On our dinner menu Thursday, Friday and Saturdays #ethos #thefutureoffood

12.01.2022 Hungarian salami curing in our deli. This salami is almost ready and has been hanging for 2 months. Hungarian salami is beautiful and tangy with notes of paprika and garlic. Available in another month. Pre order with us #ethos #thefutureoffood

12.01.2022 Our wattleseed cold MAC is now pouring for brunch. Made with a distilled coffee liqueur from spent bean husks and native wattle seed to give you that rich choc mocha kick ... delicious #ethos #thefutureoffood

11.01.2022 Open for dinner Thursday Friday & Saturdays from 5.30 till late. After dinner why not pull up and have a cocktail with Dean in deli bar #ethos #thefutureoffood

11.01.2022 Chef Melissa Palinkas sharing what Support Local means to her #supportlocal #thefutureoffood

11.01.2022 Coney Island frank dog #ethos #ethosdeli #coneyisland #smokedfrank #delicious #hotdog #deli #eatlocal #delimeats #eastfremantle #lunch #longlunch #supportlocal #nyc #nycstyle #sandwich ##looklocal #wagoodfoodguide #deliciousfood #eatfamous

09.01.2022 Margaret River 12mnth wagyu bresola. A perfect part to a perfect brunch or late Sunday arvo snack with a glass of red outside on George Street #ethos #thefutureoffood

09.01.2022 Zalzetti Malti; Maltese sausage, air dried made with pork /garlic/black pepper & coriander #ethos #thefutureoffood

07.01.2022 King Fish lox not lox everything bagel, tomato, cucumber, red onion, capers, horseradish quark #ethos #thefutureoffood

07.01.2022 Now taking orders for our Ethos Christmas hams. Cured in our own ham brine for 3 weeks & smoked with applewood for 8hrs. Picnic shoulder hams or semi boneless whole leg ham available. Get in touch and place your order now [email protected] #ethos #thefutureoffood

06.01.2022 Jambon persille aka ham hock terrine set with parsley jelly. In the deli for you to take home #ethos #thefutureoffood

06.01.2022 House made Latvian cheese / pickled paprika peppers / olive oil / seed crackers. New snack on the evening menu. Book now #ethos #thefutureoffood

06.01.2022 Made from Allington Family Farm Berkshire Pork, our pate en croute is a cross section of marinated shoulder & belly with fillet running through. A perfect picnic terrine best served with our house fermented mustard #ethos #thefutureoffood

05.01.2022 The operations of both Young George and now Ethos. Susan is the co owner of both venues with Meliss. They say ying and yang and that is exactly what it is. Susan does all the hard work behind the scenes no one sees, she also runs front of house and curates our wine lists. She is a pillar of strength and attributes to half the successes. This lady needs a round of applause #ethos #thefutureoffood

05.01.2022 Its a Matzo ball chicken soup kind of day we reckon #ethos #thefutureoffood

05.01.2022 Deli eggs + toast, sides & granola is now a thing from 8am daily Tue-Sun #ethos #thefutureoffood #summerhours

05.01.2022 Open from 8am, lunch in the dining room from 11.30am #ethos #thefutureoffood #summerhours

04.01.2022 Susan has put together an incredible wine list including this beautiful Muscat dAlexamdrie by cutting edge winemaker Remi Guise at Tripe Iscariot. All our wines are hand picked by Susan for a reason - they follow our ethos #ethos #thefutureoffood

04.01.2022 Did you catch Rob Broadfield's review on the weekend? #ethos #thefutureoffood

04.01.2022 We are open for dinner Thursday/Friday/Saturday. Bookings limited. Our chefs table is pretty cool, seated in the deli, our chef will be putting together a special menu for groups of up to 8 and a minimum of 4. Dinner starts tonight and we cant wait to welcome our diners in for our night time offering #ethos #thefutureoffood

03.01.2022 Heads up, new summer menu next week and an addition to our epic sandwich list is our new overstuffed red tail prawn roll. Open tomorrow from 8am for deli eggs on toast and lunch from 11.30am in the dining room #ethos #thefutureoffood

03.01.2022 Baked ash blonde, rumpetto, mustard fruit, bagel crisps. New to our lunch menu #ethos #thefutureoffood

02.01.2022 Cross section of our Ultimate Conti Roll. Layers of our house made charcuterie and antipasti mix of pickled eggplant, semi dried tomatoes, olives and Dellendale appenzelle cheese on a very crusty sour dough roll. Dine in or to go Tues to Sun #ethos #thefutureoffood

02.01.2022 Meliss & Susan cant wait to open the doors to everyone Friday the 21st. Counter open from 8am and lunch in the mezzanine dining room from 11.30am. Bookings via our website #ethos #thefutureoffood

02.01.2022 Coming March 2020 #ethos

01.01.2022 Conti available all day - 200gms of meat, mortadella, salami, ham, coppa ... all house made of course. We make an antipasti mix from local olives, semi dried tomatoes & eggplant melanzane we make from Gascoyne produce from the Yelash family #ethos #thefutureoffood

01.01.2022 Our head chef Matt Novak is no stranger to our Ethos. Matt was our senior sous chef at Young George for 3 years before he went to work for Russell Blaikie at Must, his old stomping ground, where he was a part of Russell's starting team. Matt is now back to head up the kitchen at Ethos Deli & Dining room. He is Meliss right hand man and an all round legend. We are so glad to have him back! #ethos #thefutureoffood