A Hereford Beefstouw, Melbourne (AUS)

Project:
500m2 restaurant

Client:
A Hereford Beefstouw

Place:
Melbourne, Australien

Year:
2015 - 2016

Stages:
Concept through to tender

Budget:
Undisclosed

Status:
Completed

Collaborators:
- Connect Plus
- Australian Cattle Co.
- MAdE Establishment
- Bent Brandt
- Bent Jensen Snedkeri
- Nils Damgaard

A Hereford Beefstouw, Melbourne (AUS)

Project:
500m2 restaurant

Client:
A Hereford Beefstouw

Place:
Melbourne, Australien

Year:
2015 – 2016

Stages:
Concept through to tender

Budget:
Undisclosed

Status:
Completed

Collaborators:
– Connect Plus
– Australian Cattle Co.
– MAdE Establishment
– Bent Brandt
– Bent Jensen Snedkeri
– Nils Damgaard

A duality is played out through the different faces of the place – A bar with a raw intimate, but inviting atmosphere facing the city’s back lanes – and a restaurant with a bright, in­viting a soft feel to it. They both open towards the place of arrival, staging the main event of the space.

You’re welcomed by the bar that in a gently curved gesture embraces you – In the restaurant you’re greeted by the open and centrally located kitchen and thus the preparation of your food. These moves gently create intimate poches or pockets for the different social parties.

To insure the highest quality and accommodate for site preperation time all elements of the project were custom manu­factured using CNC technology in Denmark and then shipped to Melbourne.

The design was conceived as a kit of parts able to flat pack. By utilizing old carpentry tecniques of nutching the pieces are able to assemble and disassemble without the use of neither screws or glue. This insured a relatively low cost and very quick assamblage time on site.