When renowned chef David Moyle approached us to design his new restaurant, we knew his philosophy of food would complement our philosophy of design.
We sought opportunities to bring natural light and air into the restaurant space, including garden pockets and light wells throughout, and a full-width glass pivoting wall at the rear of the restaurant which opens up to an entertaining courtyard.
The restaurant, designed in close collaboration with head chef David Moyle, is arranged around a centralised kitchen and bar which is open to the dining area, offering an immersive experience to guests. The layout balances the fluidity and flexibility of the large space with a range of intimate dining spaces.
We collaborated with a local steelworker and furniture designer to create the joinery, furniture and lighting, resulting in a cohesive and enduring aesthetic.
We worked with Moyle to custom-design a unique Scotch Oven, inspired by the early Tasmanian bread ovens, fabricated locally with cast iron and masonry. We custom-designed small items for the finishing touches, including brass fittings in the restaurant bathrooms.
Location: Hobart, Tasmania, Australia
2015 Winner Tasmanian Architecture Awards - Commercial Award
2015 IDEA Awards - Shortlisted
Client: Franklin Restaurant
Our Team: Ryan Strating & Chris Clinton
Archaeology: Austral & Praxis Environment
Heritage: Core Collective Architects
Structural: Gandy & Roberts
Building Surveyor: Castellan
Mechanical: Ian Loney
Hydraulics: Gandy & Roberts
Lift: Access Solutions
Access: Michael Small
(inside) Interior Design Review, issue 87, July/August 2015
‘Life Spaces’ Live.Work.Connect from the IDEA Awards 2015