Plush pile for plush Sydney restaurant

PROJECT:                     Becasse and Quarter Twenty One

DESIGNER:                    Mark McConnell, Mima Design

CARPET:                       Velluto Plush Pile

"Cavalier Bremworth broadloom carpets were used exclusively throughout this project, because they complemented the mood and ambience that was desired for the restaurant interiors, were durable, affordable, and readily available within the short project lead time."

  

Mark McConnell of Mima Design in Sydney has created an exciting new food emporium for culinary duo Justin and Georgia North in Westfield Sydney. The 600 sqm site includes a new location for award-winning restaurant Bécasse, and a new 70-seater restaurant named Quarter Twenty One, with an associated cooking school, and retail shop.

What inspired the entranceway to Becasse?

We wanted to provide a magical experience for clients entering and leaving the restaurant. An 'Alice in Wonderland' effect was created along the 23m corridor with the use of an arbor of foliage climbing along the walls and across the ceiling, gradually changing colours to echo the seasons from Spring to Winter. It sets the mood for the unique dining experience created by Bécasse.

 

What were the key materials used and why?

The heritage facade of Sandstone walls and arched windows were restored to their original beauty, creating a distinctive feature within the intimate Bécasse dining room. Oval dining tables covered in Ostrich leather are hugged by curved banquettes in plush velvet. A unique artwork by Studio Ham celebrating taste buds, with peep holes looking into the chef's table, adds whimsy and surprise. Chandeliers subtly illuminate the boudoir dining room.

The elegant private dining room is perfect for special events. A playful light installation by lighting designer Tim Barry frames the head of the large dining table. The heritage facade continues in the private dining room, with plush seating and luxurious carpeting.

The Quarter Twenty One restaurant has a dark ambience, with a rustic wine display and a pressed metal ceiling. Custom designed pendant lights are scattered across the ceiling, creating tonal shades of copper which add warmth and accentuate the bronze hand printed wallpaper and spotted gum timber walls.  The wool carpet melts beneath your feet, adding to the opulent feel of the restaurant.

Why did you opt for carpet instead of a hard floor for the restaurants?

Acoustics was our primary reason.  The shopping mall is very shiny with lots of hard surfaces, and you are bombarded with noise.  We needed to create an ambience that allowed the mall to drift away, taking the customers into another dimension, as far away from the typical Westfield buzz.  The second reason was touch and feel.  Transitioning from hard marble to soft carpet creates a sub-conscious reaction, your body recognising comfort and warmth, and that you have arrived somewhere special.  I also feel that you slow down a little more when you walk onto carpet, which is exactly what the dining experience needs to provide, allowing you to escape and relax from the daily grind.

Why the choice of a plush pile for Becasse, its private dining room and the entrance corridor?

  We just wanted a simple velvety look to the carpet.  Softness underfoot, and it had to look smart without being too residential.   The dark colours were chosen to add depth to the space and we didn't feel the need to draw too much attention to the floor as we had the arbor concept that people needed to be distracted by as they walk down the 23m corridor.  We loved the deep brown richness to the carpets - also a practical choice given the environment.

Why wool? 

Justin is a big promoter of using local produce and all natural ingredients, so a natural fibre was preferred.  Justin is from New Zealand, so it's a nice little connection.  

Photos by Anson Smart.