Gage Roads brewery launched in 2004, named after the ocean channel that separates Fremantle and Rottnest Island. Eighteen years later, the brand’s first brewpub arrived 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.

Everywhere you look, there’s strong west coast DNA: from the the art on the walls (by locals Chris Nixon, Zee Casey and Freo paint specialists Painted Earth) to the materials used (Donnybrook sandstone, reclaimed Fremantle jarrah, and rammed earth from Margaret River).

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.

Executive chef Danny Sanchez (ex- Attica in Melbourne, Hadiqa) has crafted a menu of beer-friendly dishes inspired by the coast and WA produce. 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.