PORTFOLIO

Acre Eatery

The brief was to create a food and beverage experience that transported patrons to a ‘farmer’s homestead’, reflecting the farm-to-fork menu concept.

Project type: Hospitality

Project Size: 400m2

Project Completion Date: June 2016

Client: Acre Eatery & Canterbury Hurlstone Park RSL

acre eatery

“The evolving nature of the venue and the constant growth of the organic elements ensure that patrons are drawn to the restaurant as an escape from the bustle of the city.”

Acre is an urban farmhouse nestled in the Camperdown Commons precinct. Surrounded by edible gardens, this produce is used to lovingly prepare the seasonal menu. The raw, honest yet intimate aesthetic embodies Acre’s concept: farm-to-fork food in a setting that transports guests from the city to the farm.

The location – in Sydney’s Inner West at the old Camperdown Bowling Club site – informed the design direction and aesthetic of an urban farmhouse. Retaining nostalgic elements of the original venue was also vital to this concept. Honest, raw materials were layered on to the existing structure. These components, easily acquired on an urban farm, also supported the modest budget of the project. Embellishments are minimal, honouring the concept of a humble farmer’s homestead. The layout maximises natural light flow and connects the restaurant with its surroundings. Retractable glass doors bisect the space, demarcating the formal dining pavilion from the internal bar, open kitchen and chef’s table, which doubles as communal dining, evoking the rustic charm of a farmer’s kitchen.

The evolving nature of the venue and the constant growth of the organic elements ensure that patrons are drawn to the restaurant as an escape from the bustle of the city.

Project Partners:

Construction Manager & Builder:
Boden Projects

Hospitality Consultants:
Tully Heard Consulting

Architect:
Altis Architects

Photographer:
Phu Tang