Completed in 2019, Butcher and the farmer is a 291-seater restaurant located along Medowbank's River in NSW Australia.
The restaurant has a large front alfresco area which opens to a small field. Deeper into the restaurant a low soffit holds the restaurant making it cosy whilst keeping the open display kitchen and bar as the feature within the interior. The restaurant’s interior design by Design Partnership Australia draws inspiration from the farm to table fresh ethos whilst being at the local market place.
In essence, the design of the restaurant was aimed at delivering an interior space that kept the design tacit, as if the designer was never involved and as if the chefs and merchants had a particularly good eye for materials, texture, proportion and the found object.
The design of the restaurant is aimed at delivering an interior environment that kept the design tacit, as if the designer was never involved and as if the chefs and merchants had a particularly good eye for materials, texture, proportion and the found objects. With careful consideration they were able to create their own version of a marketplace suited to their offering.
The tangible objects such as crockery, furniture and lights were handmade with dedication and love by a number of great artists and artisans. This is true to any marketplace which one could come across.
Against a layered palette of mixed marble, racked plaster walls, the iconic green painted raw timber and raw steel touches. There are quirky hand painted sayings highlighted with neon in places to give the space a sense of intrigue and the allure of a bygone era when reading and traveling was romantic and time for eating, and enjoyment was the essence of life and not a mere action for survival. It’s the kind of romance we wanted to highlight and celebrate in different areas throughout the market.
In essence, we wanted the feeling of the marketplace to come alive with its own persona as more people interact within it.
Perhaps a bit contradictory, the design of the restaurant was aimed at delivering an interior space that kept the design tacit, as if the designer was never involved and as if the chefs and merchants had a particularly good eye for materials, texture, proportion and the found object.
This partially breaks away from interior design trends where the space has been curated with a range or artisan and eclectic found “market” elements which have their own story to share, like the milk churn cans being sourced from a local farmer in the Australia or the large watering troughs from a local farm store used as anchor planters within the environment.
In essence, the design of the restaurant was aimed at delivering an interior space that kept the design tacit, as if the designer was never involved and as if the chefs and merchants had a particularly good eye for materials, texture, proportion and the found object.
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