Smell the fresh sea air and take in the spectacular views over a pre-dinner drink as you anticipate the enjoyment of one of this historic port city’s finest seafood restaurants. We interviewed Kylie Dobson from Fremantle Mussel Bar

1.When did you open Fremantle Mussel Bar?
February 2001

2.Have you had much experience in the industry previously?
No, this is the first joint venture into a business of this kind by our owners but they individually have experience in similar industries.

3.Tell us a little about your chef. How did you convince them to come to you restaurant?
Our current head chef (Ricky Lim) has been with us for a few years as our sous chef and in June this year was promoted to our head chef position which we are very excited about – his new menu will be starting in a couple of weeks

4.What is your restaurant’s signature dish?
Our salt and pepper squid, the fish of the day and our mussel dishes.

5.How do you cater for the health-conscious and those with dietary needs?
We use only the freshest of produce and are happy to cater to any dietary requirements that our guests may have.

6.What do you think makes your restaurant unique?
Our amazing view of the Fishing Boat Harbour, our creative and innovative food and friendly professional service.

7.What insider tips can you give Menulog readers on choosing a good restaurant? Are there things people aren’t usually looking out for but should be?
The food is of the freshest quality and staff are friendly and happy.

8.What are the most important things you do to keep customers coming back?
Consistent level of good food and professional service so customers know what to expect each time they come down to dine with us.