Gage Roads brewery launched in 2004, named after the ocean channel that separates Fremantle and Rottnest Island.

Eighteen years later, the brand has opened its first brewpub in its “spiritual home” at Fremantle’s historic Victoria Quay. The sprawling 1926-built, 1500-person venue encompasses a brewery, restaurant and bar, as well as children’s play areas. So now you can watch the ships come in with a pint of Single Fin in your hand.

“We wanted the space to feel like a quintessential Western Australian beach shack – and one that connects the port to Freo once again,” Gage Roads chief strategy officer Aaron Heary tells Broadsheet.

“Fremantle is a place that Gage Roads Brew Co has always been closely connected to ... It’s a special place to all of us, where we’ve spent countless good times.”

Everywhere you look, there’s strong WA DNA: from the the art on the walls (by locals Chris Nixon, Vee Casey and Freo paint specialists Painted Earth) to the materials used (Donnybrook sandstone, reclaimed Fremantle jarrah, and rammed earth from Margaret River). Art on the giant outdoor silo is by illustrator and long-time collaborator Andy Murphy, who's behind the labels plastered on Gage Roads' stubbies and tins.

“We’re all about supporting the independents,” Heary continues. “It’s a fun, unpretentious space for everyone, and we’re so pumped to open the roller doors to A Shed once again”.

A 25 hectolitre, 16-tank brew kit connects directly to beer taps pouring the core Gage Roads range, including Single Fin Summer Ale, Pipe Dreams Coastal Lager and Side Track All Day XPA, as well as brewery exclusives – the Hazy As tropical pale ale and the Party Wave Stone Fruit Sour – by head brewer Simone Clements. Rotating guest taps feature beers from independent breweries around the state. Beyond the beers, you can expect an all-WA line-up of spirits, wines and classic cocktails.

As for the food, executive chef Danny Sanchez (ex-Attica in Melbourne, Hadiqa) has crafted a menu of beer-friendly dishes inspired by the coast and WA produce. “I really wanted to embrace our suppliers and create a menu that championed the sea and brought together the best of the state,” says Sanchez. “The octopus is from Abrolhos, the cheese from Osborne Park, the beef from Harvey, even the salt is from Doodlakine.”

It’s a tough call choosing between the gluten-free Fremantle lobster roll with mustard, lettuce and potato chips; Rottnest swordfish schnitzel with caviar béarnaise; or a pork-and-beer sausage woodfired pizza. But Sanchez says his favourite dish is the grilled-kingfish taco with pineapple salsa and chipotle cream.

Outside is a shaded kids area with a discovery trail that leads through a hollowed out 1960’s Land Cruiser perched on the sand beside a retired cray boat.

Gage Roads Freo
A Shed, Walyalup Waterfront (Fremantle Port)

Mon to Sun 10.30am–late