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: STEVE CARROLL SIZE: 90sqm SCOPE: Brand and built environment strategy and design for a new cafe concept: a laid back and unpretentious operation furnished with the work of local artists and manufacturers, found objects, sustainable materials and adaptive re-use of the existing cafe infrastructure. MORE INFO: Room Two Ten; the fresh face in freshwater
Two Ten Cafe Brand & Fitout Strategy & Circular Economy Informed Design Read More »
CLIENT: RAJI KHANAL SIZE: 296sqm FITOUT BUDGET: <$500,000 SCOPE: Adaptive re-use of the structure of an existing fitout to inform a new design strategy for a Japanese restaurant & sushi bar in Double Bay. Inspired by iconic Japanese design elements of geometric lines, long sweeping curves and natural finishes to create a warm, moody atmosphere
Niji Restaurant Brand & Adaptive Re-Use Fitout Design Read More »
