Kalgoorlie-born chef Emily Jones admits to being shy. She was shaken out of her comfort zone when she landed her first head chef gig at Republic of Fremantle. Now, Jones will be centre stage as chef de cuisine at Cassia, a 75-capacity restaurant and bar celebrating the “spirit of Australian barbecue” in the heart of Fremantle .

Part of the TICAA Group best known for Lathlain venues Laika Coffee and Cosy Del’s, Cassia’s modular dining room is built around the open kitchen, which will feature a custom-built 1.2m parrilla grill, meat slicer and, of course, Jones herself. “It’s going to be different,” the talented young chef said during a break training her team on their first day together at the Fremantle restaurant.

Named after the resilient plant, Cassia looks out towards the Fremantle Markets and Fremantle Community Bank Oval. Jones could probably spit an olive pip and hit Robin Hitchcock’s statue of John Gerovich taking a speccy on the shoulders of Ray French in the 1956 WAFL prelim that sits in the nearby roundabout. As for the menu, expect shared plates showcasing WA produce cooked over coals, cured and cold cuts, and house-made charcuterie.

Moments before this interview, Jones was walking her colleagues through a soon-to-be-signature dish — Shark Bay tiger prawns brushed with kimchi and black garlic grilled over Jarrah wood — as cheesy ABBA and Backstreet Boys hits blared. Terrines, parfaits and “a really cool Wagyu pastrami” will be made in-house..