Atlas Dining - the restaurant that changes cuisines every month by GelliKovic Architects

Comments GelliKovic Architects 25-10-2016

Owner and chef Charlie Carrington – who is only 22-years-old – is exploring different cuisines of the world based on his travel experiences. Carrington is currently serving a Vietnamese-inspired menu using wood-fire cooking techniques learnt under the guidance of Lennox Hastie at Firedoor in Sydney. 

Credit Smudge Eats

The venue was designed by architects Belinda Pajkovic and Tamara Frangelli of GelliKovic. The Sydney-based architects have over 10 years’ experience in award winning hospitality, commercial and residential projects and have worked in iconic Australian practices such as Tonkin Zulaikha Greer and Lindsay Clare at Architects. Atlas Dining is GelliKovic's first project. 

Credit Smudge Eats

The restaurant’s design takes subtle references to the cities that have inspired Atlas Dining, with a series of abstract longitude and latitude lines and their global coordinates defining the space and alluding to future destinations. The dining room is layered with natural materials, including salvaged timber planks, leather clad banquettes and plywood joinery with linear brass detailing. A brass compass is suspended overhead, providing soft up lighting and pointing towards true north. The intimate dining space features an open kitchen pass providing a view through to the wood fire oven, hearth and kitchen. The restaurant also features a courtyard with banquette seating around a custom designed fire pit for casual dining and drinks.

Credit Smudge Eats


View project here

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Georgia Ramage 2016-11-01

What a beautiful interior and inspiring idea for a restaurant!

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steve krsticvic 2017-04-09

it's a complex task creating that simplistic look ... I like it ... I think it allows the diners to bring their personality to the table and not be dictated by an overpowering colour scheme or furnishings. Congrats to the architects and the chef / owner for having the vision to pursue this. Best regards, Steve.

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