If you’re a regular on the Melbourne foodie scene, chances are you’re familiar with the work of local practice, Figureground. Though not yet a household name, the small practice is rapidly garnering attention in design circles for its swag of notable and award-winning hospitality projects dotted across inner-city Melbourne.

Figureground’s principal architect and founder, Matt Rawlins, worked at O’Connor and Houle, Bent Architecture and Jackson Clements Burrows Architects, before setting up his own practice four years ago.

“Funnily enough I had a qualification in urban design, experience in residential design and then all of our first projects were hospitality,” Rawlins says. “It was a pretty steep learning curve, but I found myself fascinated by how people use social spaces and how our designs could affect social behaviour.”

One such project by Figureground that fosters a genuine sense of community is the bar at much-loved Brunswick East café and restaurant, Pope Joan. Designed for co-owners, Ben Foster and chef Matt Wilkinson, the bar occupies the original café’s neighbouring building, unifying the two across a central laneway. The understated yet robust interior draws on the site’s industrial urban setting, featuring exposed brick and concrete block alongside timber benchtops and seating. Unexpected moments within the spatial plan, including decking that transitions into bench seating, encourage a relaxed ambience. Figureground’s handiwork continues next door at Pope Joan’s boutique providore, Hams & Bacon. At only 30 square metres, the playful fitout packs a punch with a counter clad in exuberant yellow tiles, taking a cue from the store’s vintage-inspired branding.

Figureground’s range of hospitality work demonstrates the practice’s versatility in creating distinct and expressive built identities for each client. At Meatmother in Richmond, sombre hues and moody lighting teamed with heavy utilitarian surfaces make for an atmospheric dining experience. The space features artistically macabre prints by local artists, Urchin, which splice cuts of meat with anatomical diagrams – a fitting gesture in a carnivorous establishment dedicated to the art of butchery.