Sydney’s Charles Grand Brasserie & Bar, COX Architecture and H&E Architect’s most recent collaboration, is a tribute to splendour and future nostalgia.
66 King Street is where two forces in the architecture and design industry – COX Architecture and H&E Architect – met and joined forces to create a head-turning new hospitality venue, the Charles Grand Brasserie & Bar.
The bistrot celebrates city elegance and art deco splendor with the interiors toasting to a life lived well. Downstairs is Tiva, a basement lounge that looks to bring back the glory days of sophisticated debauchery.
Entering via King Street, patrons are greeted with layers of velvet curtains with a dimly lit concierge – curating the arrival experience, whether being guided to the grand brasserie or the bar a vin.
The grand double-height volume of the brasserie is tied together by a sculpted joinery stair heroing local craftsmanship.
The bold central banquette in Tibero stone occupies the ground floor and gazes toward the open kitchen to take in the theatrics of the dining experience.
“Informed by the conceptual narrative of ‘Future Nostalgia,’ our design takes cues from the building’s rich heritage, reimagined through a contemporary lens,” explains COX director Brooke Lloyd.
“All three venues, while unique in offering, create an evocative sensorial experience.”
We have all experienced this bittersweet emotion that is nostalgia, a longing for what has passed and is generally gone with the wind – however, the brasserie is a promise to quench this thirst of the past.
The space has achieved a design that pays homage to older times, while celebrating the future of Sydney’s world-class hospitality scene. Interior design services were completed by COX, with H&E providing interior architecture and construction services.
Stripped back to its shell, keeping only the heritage features intact, the existing 1930’s ACA building has undergone a generous transformation.
Working with the highly skilled team at Etymon Projects, the three unique spaces exude excellence in detail. European in provenance, they capture layers of food and beverages, served 21 hours out of the day.
“Integrating four new commercial kitchens and bars into a highly regarded heritage building was not without its challenges,” says H&E Architect director Chris Grinham.
“Early planning focused on staff and patron workflow and balancing the integration of the new and existing services required to host the offer.“
Adjacent to the brasserie sits the wine bar, an intimate space with wine bottles lining the windows, drawing in intrigued walkers by.
The wine bar complements the brasserie, curating The Charles experience where patrons can start with a wine at the bar, moving to a long lunch in the brasserie, and down to the club to end the night.
The basement lounge, Tiva, is accessed through a separate entrance to juxtapose the classic authenticity of The Charles.
As one descends into the basement, the space balances the exposed layers of raw concrete with slick crafted elements.
This exclusive lounge welcomes the voyeur where voluptuous banquettes frame the central lounge.