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 different.
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 to make something 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 when possible.
�Ricky�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 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.
�We put them on the chargrill for only 30 seconds and they are served on locally baked sourdough with hazelnut romesco sauce, served with broad beans and fresh dill.�