hospitality

Free to Feed – a heart warming social enterprise

Free to Feed is a heart warming social enterprise creating empowering employment opportunities for people seeking asylum and refugees through the creation of shared food experiences. After operating out of their High St Northcote fit out which Circle Studio Architects completed 3 years ago, they were ready to grow up and move to a bigger space. The new site, the heritage lister Former...

Firebird – a sensorial journey

Designed as a sister restaurant to The Commune Group’s celebrated Hanoi Hannah restaurants, the brief for Firebird called for a bold yet approachable space with a hint of nostalgia, ultimately elevating Hanoi Hannah’s narrative to create a new identity. The restaurant was to be differentiated from its forerunners by celebrating the theatre of Vietnamese BBQ grilling, while adding some retro materiality and pop...

There cafe – Footscray

Conceived as a shared meeting place, There Cafe is an uplifting and authentic hospitality proposition harnessed by the strength of its architectural setting. Designed by studio Ewert Leaf, the project is housed in a 19th-century wool store, the pared-back interior celebrates the site’s industrial character while softly layering new interventions; an evolution of its historic identity.
The site’s...

Forty Licks – Sydney

Forty Licks is a subterranean Vietnamese restaurant in the heart of Sydney City with a unique design and application of materials. The design applies a prosthetic approach to historic buildings that enables radical transformation while preserving heritage fabric.
Imagined by GSBN Studio, the brief was to design a unique architectural fit-out that treated the...

Journey of refinement – Melbourne

400 Gradi is an Italian restaurant located in East Brunswick, Melbourne. It features an interior inspired by the rustic Italian heritage of the food and the venue, featuring terrazzo surfaces and concrete render textures. Dean Dyson Architects reimagined this existing industrial heritage interior into a modern version of refined rustic, creating and capturing the owner's passion for...

Created from coastal sand – Mexico

Located in front of the Pacific Coast and immersed in the landscape of La Barra de Colotepec, Mexico,in the state of Oaxaca and designed by the Mexican architect Alberto Kalach, Cassa Sforza hotel develops from the idea of being aware of the environment, the contemplation and respect for the environment where the delta of the Colotepec river...

Paying homage – New Zealand

Having acquired the Northern Steamship building in Auckland, New Zealand, the client came to CTRL Space with an opportunity to deliver a contemporary & casual Gastropub in downtown Britomart. With a portfolio of restaurants dotted throughout the area, the clients understood what was missing from the market. Drawing inspiration and reference from successful day-time pubs across Australia,...

The Shuck Shuck

The Shuck Shuck is an interior fit out for a new food concept in Vancouver’s Chinatown, on East Pender Street. The concept uses oysters as a vessel, combining them with novel, worldly ingredients, sustainable practices, and a highly social environment. Labelled as a non-traditional restaurant, the urban grazing stop strives to be the place to connect people and shellfish in transition times -...

Add a pinch of Cinnamon – Ireland

Ballsbridge is an affluent Dublin neighbourhood in Ireland filled with tree-lined avenues and beautiful Victorian red-brick estates, and Cinnamon Restaurant which is the city’s third venue of the eponymous brand. Local based interior design studio Kingston Lafferty Design have made the most of the property’s small footprint to create a multifunctional, engaging environment that is best described as playful and...