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The Meat & Wine Co., Melbourne. Restaurant Design - Australia.
The Meat & Wine Co., Melbourne. Restaurant Design - Australia.
3, Queens Bridge Street, Southbank, Australia
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Other Projects by COOOP.
The Meat & Wine Co., Melbourne. Restaurant Design - Australia.
3, Queens Bridge Street, Southbank, Australia
All Meat & Wine stores draw inspiration from Africa while still incorporating their unique Australian surroundings. The design concept takes cues from various cultures, traditional architecture, pattern making, romance, and nostalgia. The spirit of Ubuntu, which emphasizes giving and sharing, is something that Meat & Wine stores strive to capture. The menu and food offering reflect this idea of sharing, and the store's layout includes many areas suitable for intimate dining experiences as well as larger groups. Additionally, each Meat & Wine store has its interpretation of a "Boma," which refers to private or semi-private dining rooms or areas where larger groups can gather.
At Meat & Wine Southbank, the team has curated a range of spaces across three levels that cater to different experiences throughout the day. As the store has a limited ground floor shopfront relative to its size, the designers opted to create spaces that offer surprise and delight, immersing patrons in a rich tapestry of African-inspired interior architecture.
The Southbank location is particularly significant, occupying 866 square meters over three levels. The second and third levels are approximately three times the size of the ground level, and the kitchen is situated on the ground floor. This setup presented a challenge for service, with products having to be transported up two levels. To address this, the original staircase was doubled in width to allow both patrons and waitstaff to use it efficiently. The grand and inviting staircase now draws people to the top floor, successfully connecting patrons to all levels of the store.
In South Africa there is a word, Ubuntu. a word that Mandela loved and that captured his greatest gift, his recognition that we are all bound together in ways that are invisible to the eye, a oneness that we achieve ourselves by sharing with others and caring for those around us.
This giving and sharing is something that we try very hard to capture in each store. The menu and food offering talks to this idea of sharing by the way the menu is designed and the spaces within the restaurant echoes this in the careful layouts of various intimate, private, and more public spaces. To this end, each store has their own interpretation of a “BOMA”. In this case the entire restaurant’s ground floor and basement is expressed as two separate ‘BOMAS’ with a beautiful bespoke knotted and hand-woven rope tapestries designed by Roberto Zambri.
At Meat & Wine Southbank, the team has curated a range of spaces across three levels that cater to different experiences throughout the day. As the store has a limited ground floor shopfront relative to its size, the designers opted to create spaces that offer surprise and delight, immersing patrons in a rich tapestry of African-inspired interior architecture.
The Southbank location is particularly significant, occupying 866 square meters over three levels. The second and third levels are approximately three times the size of the ground level, and the kitchen is situated on the ground floor. This setup presented a challenge for service, with products having to be transported up two levels. To address this, the original staircase was doubled in width to allow both patrons and waitstaff to use it efficiently. The grand and inviting staircase now draws people to the top floor, successfully connecting patrons to all levels of the store.
In South Africa there is a word, Ubuntu. a word that Mandela loved and that captured his greatest gift, his recognition that we are all bound together in ways that are invisible to the eye, a oneness that we achieve ourselves by sharing with others and caring for those around us.
This giving and sharing is something that we try very hard to capture in each store. The menu and food offering talks to this idea of sharing by the way the menu is designed and the spaces within the restaurant echoes this in the careful layouts of various intimate, private, and more public spaces. To this end, each store has their own interpretation of a “BOMA”. In this case the entire restaurant’s ground floor and basement is expressed as two separate ‘BOMAS’ with a beautiful bespoke knotted and hand-woven rope tapestries designed by Roberto Zambri.
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