The Art of the Table. The Soul of Applecross.

There is a fresh energy radiating through our dining room on Ardross Street. Gucce Pizzeria e Cucina Italiana is proud to announce that we are now under passionate new ownership and management—dedicated to elevating every single aspect of your dining experience.
We have listened to our community, and our mission is simple: to make every guest feel genuinely welcomed, deeply valued, and impeccably cared for. From the moment you step through our doors, you will be greeted with authentic Italian warmth, attentive service, and an atmosphere designed for memorable gatherings.

Behind the pass, our kitchen is led by seasoned, highly experienced Italian chefs who bring decades of culinary discipline, precision, and heart to the table. While respecting the classic recipes you love, our culinary team has refined our preparations—sourcing even finer local and imported ingredients, perfecting our 48-hour dough fermentation, and ensuring every plate leaves the pass cooked to absolute perfection.
Whether you are returning to see what’s new or visiting us for the very first time, we invite you to take a seat at our table and experience the new Gucce standard.

The Afternoon Lunch: Gucce is the neighborhood canvas for long, effortless afternoons. Step inside for crisp Italian white wines, light antipasti platters, and hand-rolled pasta dishes bathed in gentle Italian flavors. It is a space designed for vibrant catch-ups, corporate lunches, and watching the world go by on Ardross Street.

The Evening Dining Room: As the daylight fades, Gucce transforms into an intimate, high-energy dining room. The woodfired ovens glow brighter, the wine pours heavier, and the air fills with the aroma of slow-simmered ragùs and charred crusts. It is an elevated dining experience built for romance, celebration, and deep connection.

Prosciutto e Rucola: Our iconic slow-fermented crust topped with rich tomato pomodoro, melting fior di latte, paper-thin Prosciutto ham, peppery wild rocket, and creamy, hand-torn stracciatella cheese.

Chilli Mussels: Fresh local mussels simmered fiercely with chilli, garlic, fresh basil, capers, and white wine in our signature slow-cooked Napolitana sauce, accompanied by thick slices of garlic bread.

Alla Saffroni: Plump, tender marinated chicken tenders sautéed with baby spinach, tossed in an indulgent, creamy saffron-infused rosé reduction.

Lamb Shank: Falling-off-the-bone tender lamb shanks braised for hours, resting on a pillow of rich garlic potato mash, paired with charred broccolini and a deep, glossy red wine jus reduction.

At Gucce, we believe that exceptional Italian food is a dialogue between patience and fire. We do not rush the process.

Our pride lies within our signature dough protocol. Using premium, unbleached flours and natural wild cultures, we subject our dough to a rigorous 48-hour cold-fermentation process. This deliberate timeline allows the natural starches to fully break down, resulting in a crust that expands beautifully under the intense heat of our stone oven—yielding a structure that is blistered, pillowy, intensely flavorful, and highly digestible. We balance this technical mastery with imported Italian classics and pristine Western Australian produce, ensuring every plate respects culinary tradition while pushing modern boundaries.