After years of restoration and planning, East Victoria Park welcomes a new hospitality destination, which officially opens on Monday, January 19th. Baillie Hill transforms the historic Elizabeth Baillie site into a modern, walkable village featuring multiple venues, green spaces, creative studios, and the restored Elizabeth Baillie House, once Western Australia’s first specialist maternity hospital.
The $25 million redevelopment brings together Beth’s Bakery, The Berwick Bar & Kitchen, Milly’s Acre, Parco Pizza, and Greensleeves Gelato, alongside family-friendly areas and market spaces designed to feel like a natural extension of the neighbourhood.
A place designed around daily life
General Manager Thomas Curtis and Food and Beverage Manager Patrick De Costa say Baillie Hill has been created with accessibility at its core.
“Every element at Baillie Hill has been designed to bring people together,” Curtis says. “Each venue has its own identity, atmosphere and point of view, but the experience across the site feels cohesive. Whether you’re here for breakfast, an afternoon with the kids, or drinks with friends, it all flows naturally.”
De Costa describes the approach as neighbourhood hospitality. “It’s about creating spaces that people feel comfortable dropping into at any time, places that fit into everyday routines rather than just special occasions. Quality doesn’t have to be formal or exclusive. We focus on doing simple things well and keeping the experience genuine.”
The site has been designed to work across the entire day, from morning coffee at Beth’s Bakery through to evening drinks and dining at The Berwick Bar & Kitchen, with school visits to Milly’s Barn, afternoon gatherings in Milly’s Acre, creative workshops, and takeaway from Greensleeves Gelato and Parco Pizza filling the hours in between.
Heritage and local produce
The restoration of Elizabeth Baillie House preserved the building’s original architectural features and incorporated reclaimed jarrah throughout the site, ensuring its century-long significance remains visible.
“We didn’t want to build over history. We wanted to carry it forward,” Curtis says. “This site has more than a century of significance. Being able to honour that legacy while creating something new for the next generation is incredibly meaningful.”
Executive Chef Ermias Alemayehu’s menus reflect a modern Australian approach grounded in local produce, seasonality, and low-waste practices. “Great food starts with great ingredients,” Alemayehu says. “Western Australia produces some of the best in the world, and we’re proud to champion local growers and producers. Our menus are designed to be honest, delicious and thoughtful, using whole ingredients, minimising waste and celebrating flavour.”
More than 100 jobs created
The opening creates more than 100 jobs across hospitality, horticulture, and operations roles. People and Culture Lead Ella Chambers-Hobbs says the focus from day one has been building a values-led workplace.
“Baillie Hill isn’t just a collection of venues. It’s a community,” Chambers-Hobbs says. “We’re creating a culture built on kindness, creativity, pride and genuine hospitality. Whether someone is working in the gardens, the bakery, behind the bar or with families in the playground, we want them to feel connected to the place and proud of the role they play.”
Baillie Hill officially opens on Monday, 19 January 2026.
