Image Credit : Photography by Michael Wee
Project Overview
ACME makes the most of the building’s existing features and heritage. The brief, a refined yet casual space where the food is the hero.
Project Commissioner
Project Creator
Team
Rachel Luchetti
Stuart Krelle
Taryn Cornell
Patrick Lawrence
Project Brief
A pared back and considered design, the restaurant is split into 3 distinct spaces over 2 levels. The front bar is a casual dining experience, high top tables and window seating open to the streetscape and passers-by. The surrounding walls have been left untreated, showing glimpses of exposed plaster and stripped paint. Within the formal dining space, dark timber banquette seating sits amongst fresh painted walls complimenting the rough plaster of the front bar and an open kitchen maintains the casual attitude of the restaurant. Downstairs the private dining room is a raw and intimate retreat. A private cellar that offers diners an exclusive space with existing walls exposed and the sandstone fireplace left intact. An island bench offers an informal meeting space for private diners to gather before their meal, guests are then ushered towards the custom-made extendable table, striking in its design, the table offers collapsible ends that raise and lower dependent upon group size.
Project Innovation/Need
The area is renowned as one of Australia’s top dining districts. This in itself is a challenge. To stand out from the crowd the space had to be classic in its approach but also innovative, an expectation that diners of the area demand.
The restaurant name ACME provided an opportunity. Above the front bar tables hang custom ‘dynamite’ light pendants, the placement of mirrors throughout reference the ACME character Wile E Coyote’s tunnel perspectives. The use of mirror also works the illusion of space, particularly in the private dining area; the entire room is made larger by the mirrored niche at the end of the table.
Design Challenge
The space presented various issues; budget was compensated by pairing back wall finishes and utilising the raw condition of the interior. The other consideration was storage. With limited room, floor space devoted to storage meant a reduction in dining space. The basement was turned into a private dining area and the storage component revealed allowing diners to interact within the ‘pantry.’ This new multi function area with island bench allowed a use within a head height area of 2100mm.
Sustainability
The space makes the most of its existing features. Sustainable timbers along with low impact materials ensure an environment with a minimal carbon footprint.
Interior Design - Hospitality
This award celebrates innovative and creative building interiors, with consideration given to space creation and planning, furnishings, finishes, aesthetic presentation and functionality. Consideration also given to space allocation, traffic flow, building services, lighting, fixtures, flooring, colours, furnishings and surface finishes.
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