Concept + Features

This project focused on research and developing a bar concept which addresses issues such as health, interactivity, sustainability, and culture, effectively aiming for an inclusive design. 

​

Breezeblocks were incorporated into the design to allow fresh air to circulate, resulting in better air quality throughout the venue. Low or no volatile organic compound materials were used.

​

The venue includes an area for cocktail making classes with a large bar and a bar table parallel to it. This area is concealed from the booth seating and is in the back of the venue allowing for classes to run whilst serving other patrons.

​

Sustainable and locally sourced materials were used throughout the design and the breezeblocks allow for natural air ventilation, reducing the venue's carbon footprint.

​

The layout is open and visible allowing for security to easily scan the space without obstacles concealing any areas.  This allows patrons to feel safe. The house-made, locally sourced food and beverages are intended to adopt a “quality not quantity” mentality and reduce binge drinking.

​