Gazette

Plains of marble. Dark timber. A clubby aesthetic that’s equal parts Tom Ford and Martin Scorsese. Gazette is a space perpetually set for that big night – or day – out.

For those that remember this corner of Print Hall as the complex’s award-winning dining room, Gazette is a surprising change in tack, but you’ll be having too much fun to really notice. Head chef and Cantina 663 alum Giles Bailey matches the space’s casual bent with equally accessible Italian-inspired cooking: think elegant bar snacks a la bottarga and toast, house-made pasta, and Margaret River beef cooked in a Josper charcoal oven.

The pizza, slow-fermented for 72 hours to produce a toothsome crust that’s crisp and puffy in all the right places, is no mere afterthought. It’s available all-day alongside a clipped bar snack menu.

As is standard operating procedure throughout the complex, the drinks list is licensed to thrill. The cocktails are Italian in spirit, both figuratively and literally (read: plenty of Campari and amari, Italy’s famous bitter herb-infused spirits) while the wines have been cherry-picked from around the Mediterranean.