Design Field Notes

Design Field Notes

Design Field Notes


Interior spaces, Places & Faces, What's On

Luxe Design At Brunetti, Melbourne

Brunetti, one of Melbourne’s most iconic eateries, has unveiled its flagship Melbourne inner-city emporium – a commanding venue with multiple zones spanning almost 850 square metres. It was designed by Technē Architecture + Interior Design.

Technē Architecture + Interior Design is a practice that is well-versed in creating iconic hospitality destinations. Their high-profile and award-winning hospitality projects include the Garden State Hotel, Lee Ho Fook, Movida and Tonka.

The Design 

Nick Travers, director at Technē Architecture + Interior Design, says that modernist Italian design of the 1950s and 60s was the key inspiration for Brunetti.

“Brunetti is an iconic institution and is quintessentially Italian. Its new Flinders Lane space presented an exciting opportunity to pay homage to some of the great hallmarks of Italian design. There were three key designers that we drew inspiration from: Ettore Sottsass, Carlo Scarpa and Angelo Mangiarotti,” Travers says.

Solid volumetric forms and geometries feature throughout the Brunetti emporium, which contrast with lighter fine steelwork on facades and display cases.

Honouring the Italian tradition, there is a liberal use of terrazzo, marble and cut stone, with the design built up through blocks of contrasting materials.

“We sought to explore materials with textural contrast, juxtaposing refined and raw materials,” says Anja Grant, senior interior designer at Technē Architecture + Interior Design.

“The forms are articulated through contrasting materials–red figured marble against concrete, brass against timber, and so on. The predominant finish throughout the space is terrazzo, which is used on both floors and walls, tying the project to the material’s Italian roots.”

As the hero material, terrazzo runs up the walls to a datum line that provides a visual anchor.

The Food And Coffee 

“We offer more than just cakes and coffee, but rather a theatre and ambiance that makes people share an experience with us rather than just a transaction,” says Brunetti director, Yuri Angele.

And theatre they’ll continue to provide. The new design of Brunetti allows customers to marvel at the freshly prepared pizza, which is cooked in a giant wood-fired oven suspended from the ceiling.

As well as the impressive array of biscuits, cakes and freshly churned gelato that Brunetti is known for, the new emporium will feature coffee roasting on- site (with classes available for budding baristi), and a dedicated Campari bar offering antipasto, organic Italian wines and Aperol spritz.

The new space also features an all-weather alfresco coffee area and a horseshoe-shaped coffee bar serving espresso from two four-group La Marzocca machines, while a heritage bank vault in the basement has been converted into a private bar and dining area.

Images courtesy of Earl Carter.

Caitlan N

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