posted in: Local, Restaurant on December 15, 2014

JIT Brisb_022

JIT Brisb_038

Jamie’s Italian

237 Edward St, Brisbane 4000
(07) 3144 3000 or jamieoliver.com/italian/australia/brisbane

Jamie’s Italian Brisbane opened its doors in November. peckvonhartel (in association with the UK’s Martin Brudnizki Design Studio) was once again selected by PRG (Pacific Restaurant Group) to design the interiors, located within the heritage-listed Rowes Arcade building in the Brisbane CBD. Split across 2 levels, it is the largest Jamie’s Italian in Australia, accommodating up to 240 guests.

Key design elements include a lively bar area located at the restaurant entry to activate the space and capture the interest of passers-by. The island antipasti bar adorned with cured meats is flanked by an open dining area furnished with brightly-coloured industrial stools and booths. A chandelier of oversized silver-tipped lamps extends from the entry deep into the restaurant.

Exposed sandstone walls and timber floorboards reveal the character of the original building while an eclectic mix of furniture, booths, lighting, colours and materials have been introduced to create a fun yet relaxed dining
atmosphere for guests.

The Brisbane restaurant is the fifth Jamie’s Italian to be opened in Australia following the success of the Sydney, Perth, Canberra and Adelaide restaurants. peckvonhartel has provided interior design services for all five venues, giving each venue its own distinct identity through a thoughtful response to its location and context.


posted in: Club & RSL on December 15, 2014


A beachside gem with a community outlook and an all-day appeal.

The Collaroy:

(02) 9981 7333 or collaroyhotel.com.au

Story: Christopher Holder

The Collaroy is shipwreck. Well, at least originally it was. A steamer called the Collaroy went down off the coast in 1881, which accounts for the suburb’s name. The Collaroy Hotel is now a fresh new venue that’s going full steam ahead, serving the Northern Beaches community from dawn to dusk and beyond.


posted in: Nightclub on December 15, 2014


Sassy, sophisticated… pink. Arguably the best nightclub space in Melbourne has a new name.

Ms Collins:

425 Collins St, Melbourne VIC

The best nightclubs are a journey rather than a destination, and Ms Collins is no different. The journey began for Roar Projects (the team behind Melbourne nightclub institution Alumbra) when they met the eponymous Ms Collins — a Parisian socialite and one-time can-can dancer of the ’60s. Vivacious and outrageous in equal measure, Ms Collins became a touchstone.

The resulting venue with its Black Milk interior design is a playful, opulent, versatile and rewards repeat visits: you could enjoy a week of long Ms Collins nights without repeating your experience — there’s plenty to keep the boredom police at bay.


posted in: Pub on December 15, 2014


The Charming Squire:

3/133 Grey Street, South Brisbane QLD
(07) 3077 7254 or thecharmingsquire.com.au

Story: Guy Harrison

When a veteran husband and wife-owned hospitality group like Mantle Group with nine previous pubs under their management team up with Australia’s largest Boutique Brewer James Squire your tastebuds can’t help but be tantalised.

Introducing The Charming Squire, located in Brisbane’s hospitality hotspot of Southbank. Nestled between the train station and exhibition centre, there’s plenty of passing foot traffic, and The Charming Squire design makes the most of the position. Mixing bar and function space, micro brewery, restaurant and not forgetting the café with on-street dining. It certainly makes its presence felt on ground level. This is further enhanced by the open plan glassed-fronted kitchen where the signature slow-roasted rare breed pork can be seen rotating away on the coal-fired spit — carnivore’s catnip!


posted in: Bar on December 15, 2014


Mordeo Bistro & Bar

126 Phillip St, Sydney NSW
(02) 9232 4789

Story: James Dampney

A big space requires a big flourish.

Growing up in a Greek household surrounded by family members who all had a passion for food, Nick Aspros was always likely to move into the hospitality game. The love of food preparation goes all the way back to his grandparents on both sides, with one grandfather plying his trade as a wholesale fishmonger and the other running his own deli. It was then passed down to Aspros’ parents, who ran cafés and delis throughout their working lives and helped foster and develop Aspros’ own interest in food. “We’ve always been involved in food and hospitality,” he explains. “From a young age, there was always lots of cooking at home.”


posted in: Bar on December 15, 2014


The Carlisle Bar

2 Kellett St, Kings Cross

Story: Lucie Robson

Sydneysiders who can’t make it to New York should head to The Carlisle Bar, a new split-level bar and nightclub sprawling between two streets in the heart of the Cross.

The old premises of The Sapphire Lounge can now accommodate after-work drinkers and late-night revellers over three bars and a roped-off VIP area, all with a Manhattan sheen.


posted in: Restaurant on December 15, 2014


Charlie Dumpling:

184 High St, Prahran VIC

Story: Christopher Holder

Photography: James Brereton

It’s been a colossal year for Charlie Dumpling. Back in February, Executive Chef Dylan Roberts’ (formerly Claremont Tonic, Ezard, Cutler & Co) new venture opened its doors on High St Prahran (near Chapel Street), in Melbourne’s fashionable and leafy east.

“Everyone loves dumplings,” says Roberts, without fear of contradiction. “Charlie Dumpling offers guests favourites such as Steamed Pork Dumplings and Prawn Har Gow but we’ve added a twist with edgy dumplings such as snapper, chilli, lime and blackbean and, my personal favourite, Peking Duck with spiced plum sauce”. Yes, I know, mouthwatering stuff.


posted in: Local, Pub, Uncategorized on December 11, 2014



The Railway Hotel

29 Chapel St, Windsor 3181
(03) 9510 4050 or therailway.com.au

With the appointment of 2014 Young Chef of The Year finalist Simon Tarlington (from Quay) to Head Chef, Anna Musker and her team at The Railway Hotel agreed it was time to refresh both the interior and exterior of their popular Windsor pub. Given their previous working history, the clients approached the team at MR MITCHELL.

The brief was to create maximum impact while keeping the costs to a minimum. The environmental impact of the design was an important consideration for the clients and designers alike. Key areas for attention included acoustic insulation to reduce noise during busy periods, creation of more intimate dining spaces lending a high-quality hotel restaurant ambience and finally the addition of flexible dining and drinking spaces in the outdoor terrace/beer garden on the first floor.


posted in: Retail on December 10, 2014



314 Little Collins St, Melbourne VIC

Story: Paddy Macrae

If sitting on a dirty wooden crate and sipping a long neck in a heavily graffitied laneway is at one end of the Melbourne glamour scale, then surely the newly opened Marais store at 73 Bourke Street is at the other.

Its products (female fashions) are trés haute (with apologies to the French language). And the bricks, mortar and specially mined crystals around them are no less bespoke.

The man at the centre of that design process is Frank Marioli from F2 Architects. For him, the brief for such a complex vision was relatively simple.


posted in: Retail on December 10, 2014



Claremont St, South Yarra VIC 3141
1800 858 611 or adrianozumbo.com

Getting the ‘work experience kids’ to do the job is normally about the biggest insult you could give a client. So who would willingly surrender their project to the intern? Well, apparently Adriano Zumbo has a high risk/high return ethos that has paid off in spades. The Masterchef luminary’s first Melbourne patisserie was taken on as Elenberg Fraser’s second annual ‘Graduate School’ program, where a team of junior architects and designers were given free rein on the front of house fitout. The brief was simple – stay true to the Zumbo brand and use a bit of pink – and from there, the youthful design team took matters into their own hands. They expanded the response to include the graphic design for signage and lighting as well as custom-designed furniture, creating a delectable fantasy world with a slightly kinky twist.