CLIENT: CLUB CATALINA GOLF CLUB SCOPE: Built environment and precinct strategy and design to expand and refurbish the existing golf club’s hospitality experience with new alfresco dining terraces, furnishings and landscaping design.
Club Catalina Alfresco Areas Co-Design Read More »
CLIENT: GARRY LOMAS SIZE: 175sqm SCOPE: Adaptive re-use built environment strategy and design as a restored timber mill is sustainably converted into a restaurant, retail, co-working and performance space with a relaxed and inviting atmosphere. A project that embodies best practice circular economy and sustainability focus applied to fitout for retail and hospitality.
The Mill Cafe Heritage & Adaptive Re-Use Design Read More »
CLIENT: PARKROYAL HOTEL DARLING HARBOUR, PAN PACIFIC HOTEL GROUP SIZE: 420sqm SCOPE: Full design thinking process for the creation of a new brand and sustainable and enduring locally sourced/procured fitout design. Process included extensive market research, SWOT analysis, strategy and ideation. Client staff were engaged in the layout designs of the bars and commercial kitchen
ABODE BISTRO & BAR BRAND & FITOUT STRATEGY & SUSTAINABLE LOCAL DESIGN Read More »
