Image Credit : Robert Walsh Photography
Instagram @robertwphoto
Project Overview
Complete with a sumptuous fine dining venue, a casual eatery and a high-concept bar, Sydney Tower’s three new hospitality venues provide an array of unique experiences in one world-class destination, where Australian design and craftsmanship comes to the fore. The result is Bar 83, SkyFeast and Infinity Fine Dining Restaurant.
Project Commissioner
Project Creator
Team
Rod Faucheux Director
Jarek Knoppek Associate
Project Brief
The brief for Sydney Tower called for each of its three circular levels to be taken up by a new hospitality venue. These needed to provide aesthetically distinct, immersive experiences to encourage return visits and attract a diverse demographic of local and international visitors.
Level one houses Infinity, an opulent fine dining restaurant. Split across two internal levels and complete with a semi-private dining space, every detail - from royal purple carpeting, gold metal accents, marble table tops and buttery leather banquettes - combines to create a richly layered atmosphere of indulgence.
SkyFeast on the second floor provides an elevated buffet-style dining experience, in an earthy and tactile environment. Here, generous use of natural timber, and feature walls covered in pebblecrete and custom terracotta breezeblocks evoke the familiar textures of Australian suburbia.
Connected to Infinity and SkyFeast through an inviting spiral staircase, bold Bar 83 sits at the top of Sydney Tower. Saturated in bold cherry red and adorned with curvilinear motifs echoed by bespoke circular Didier sofas, this retrofuturist cocktail lounge evokes the glamour of worldly airport bars in the city’s golden era of travel.
Project Innovation/Need
This was a project where all aspects of the project were designed around modularity and materials handling. The project is 83 floors above the ground and delivery is through a triangular internal lift of 1.5x1m dimensions. The challenge for us was to create spaces that did not look modular at their completion but were modular in their construction with the ability to assembled and re-assembled in situ. This was for all aspects of the project including ceiling systems, custom designed banquettes, circular wall portals. New outcomes to market include circular lounges Puffalo by Ross Didier which have been custom designed from his range specifically for this space. Other new outcomes to market include the 200 x 200 terracotta custom made breeze blocks from Three x Three on the SkyFeast Level.
Design Challenge
Logistics, Access, movements and materials handling were our main challenge for this site.
This was a project where all aspects of the project were designed around modularity and materials handling. The project is 83 floors above the ground and delivery is through a triangular internal lift of 1.5x1m dimensions. ls.
Sustainability
Our key factor and challenge within these spaces was to ensure that as many products as possible could be sourced within Australia. We worked with local suppliers and manufacturers of the terracotta breeze block on SkyFeast level along with working with Didier Furniture from Melbourne to produce the majority of the furniture locally.
Interior Design - Hospitality - Eat & Drink
This award celebrates innovative and creative building interiors where people eat and drink - this includes bars, restaurants, cafes and clubs. Judging consideration is given to space creation and planning, furnishings, finishes, aesthetic presentation and functionality. Consideration also given to space allocation, traffic flow, building services, lighting, fixtures, flooring, colours, furnishings and surface finishes.
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