The brief was to design a zero-waste restaurant and bar in Marrickville, Sydney, Australia, utilising composting, recycling and a plant-based menu using food grown on-site. A floral workshop was added as an additional business use, highlighting the client's florist background.
The conceptual client, Joost Bakker, loves to grind his own wheat for his restaurants. The striking wheat structure at the entrance and the natural, earthy colour palette with angles throughout the design reflect walking through a wheat field. Velden means "field" in Dutch - a nod to our client's Dutch heritage.
Drawing inspiration from wheat, some of the materials for the exterior and downstairs dining are aged brass metal, herringbone terracotta pavers, terrazzo flooring and wood panelling. Upstairs, in the bar and lounge, there is a clear view of the wheat structure.
To complement this space, materials such as Palladiana terrazzo flooring, a flexible and natural stone sheet applied on a substrate for the curved booths, and yellow acrylic tables set the mood. A marble bar area with a striking overhead glass display creates the right ambience for such a chic bar.
Bio I have always had a passion for colour, art and design. My design style focuses on problem-solving to create thoughtful, beautiful spaces. I love environments that show individuality, uniqueness and personality.
