"Our design approach is very much driven by the emotional sensibility and function of spaces - these are the qualities which stay with you, make the place work and keep customers returning." Mark Simpson and Damien Mulvihill of DesignOffice discuss their work on Higher Ground, the new CBD café from the team behind Kettle Black and Top Paddock.
Creating a new restaurant presents challenges for both client and designer. MEZZANINE explores the process with designer Matt Woods and Beccafico restaurant owner Les Huynh.
Julius Pizzeria is a rare example of pared-back design, shifting the experience of diners to the sensory.