Post Office

As a live music venue with alleyway access and suitable seating capacity, the compact kitchen had to make most of every square inch of space in order to keep up. Hiller implemented a centralised kitchen design opening towards the main bar. The island keg-room services both main bar and separate beer garden bar, with backbar insert from the cold room for the beer garden bar.

The Nines

A new tenancy construction by center management was a plan to inject a bustling food and coffee setting within easy reach of the shopping complex. Taking the square shaped tenancy, space was at a significant premium in order to retain indoor seating, yet still allow the galley kitchen and coffee counter to keep up. Striking the perfect balance – up to 10 staff work this space all holding their own, serving up loaded food meals and over-the-top drinks without sacrificing quality.

Tin Can Bay Country Club

Lacking in usable back bar space, the bar the new bar design accented the location of the separate gaming/TAB area with aesthetic screening and provided a workable backbar fridge workspace and overhead lit bottle shelving. Significant site implications had to be considered as part of this rework such as under slab beer python routing, and back of house glass washing & cold room access.

Two Point Oh

A simple bar structure and galley kitchen give the owners of Two Point Oh, Gauri & Kunal, a bright setting to present their food and selection of craft beverages.  VJ Coffered ceilings and bulkheads meeting patterned white tiles and warm timber fixtures contribute to the light and open atmosphere. Minute and tricky detailing of tiles recessed in concrete and render, blended to marble counters & offset by tall windows overlooking a green boundary, make all the infrastructure, construction and project difficulties a triumph – giving the tenancy a fresh atmosphere and flowy service.

Sumi Open Kitchen

Sumi Open Kitchen was born out of a vision from Giles ( Head Chef ) and Tomoko Hohnen. In order for Giles to bring his own style of fine Japanese food culture to the Sunshine Coast in a very cozy 30m2 tenancy, utilising space in the most effective way possible was at the forefront of every decision. Every space, every corner, every piece of equipment and furnishing all contributed to the diners experience and workflow of the kitchen staff. In order to maintain the aesthetic without hindering workability in the compressed form factor and open nature of the kitchen, a lot of customised specification and meticulous attention to details during planning and construction.

Kinnho Teppanyaki

As an existing restaurant keen to refit and get up and running again, Hiller was engaged to design and fitout in a tight timeframe and budget. The transformation from Sushi to a Teppanyaki restaurant with four stations required significant infrastructure, such as a major power upgrade and custom exhaust and air balancing systems which were constructed to allow exterior cladding for a more polished look than typically exposed hoods. All materials, including benchtops, flooring, and cladding were selected to make a strong visual impact whilst being practical and affordable. Producing this outcome within the given budget and timeframe is a testament to the collaborative and creative abilities of the design and fitout team at Hiller.

Dag Pub

With only one weekend closed, the team at Hiller Fitout made some major cosmetic and functional upgrades to the much loved local pub of over 100 years. The redesigned bar was covered with beautiful Australian Hardwood benchtops with natural edges complementing the VJ panel fascia. The old cold room with direct pull was removed from the center of the bar and was replaced with a new coldroom with a full glycol system feeding 14 taps at two harbour style fonts at the main bar – dramatically increasing the speed of service on busy nights. With the old cold room gone, space at the bar was increased and stainless steel benchwork was fitted around the whole bar.

Ninth Street

Dessert bar on the outside, burger and hotdog bar on the inside, Ninth Street have kept the design light, open and understated, and have let the food to the talking. Ninth Street proves that it doesn’t need to be expensive to look good – the plywood tables and tiled bar look great and match the theme while keeping costs down. As with all fitouts we do – every space has been utilised to serve a function and look good at the same time. The Dessert bar has outdoor and indoor serveries while the hot food is served from the opposite side.

Season Restaurant

After 20 years being a favourite for beachside dining in Noosa, Season Restaurant was due for a major overhaul. The new layout includes a fully functional bar area and custom wine cellar in a timeless style which transitions seamlessly through morning, midday and night time service. Situated on the beach – materials were selected that could withstand the often harsh environment and sun-kissed sandy patrons while complementing the soft lines of the building, and matching the unique style of the Noosa area.

One Third French

A teenie-tiny tenancy overlooking the bustle of the main fig-tree round-a-bout in Caloundra was an idyllic backdrop for a for a boutique french coffee shop for the morning bustle. A refined wine list paired with beautiful international cheeses and charcuterie, tops off a sunny afternoon in Parisienne style. Custom fit food & beverage service design to achieve the given output from such a space was a terrific challenge.
With draft-beer from a keg room below, Turbofan oven for your morning fresh baguettes, by a wall-hung prep fridge to make up your lunchtime takeaway favourite sandwich, a Eurocave wine cellar cabinet for year round safekeeping of delicate reds, and all the fittings to tick the food-service requirements list in offering light meals and refreshments.

Interior: OGE Architects / Build: HM Developments

Parkridge Noosa

As a smaller sized kitchen for the number of seats, Hiller put forward an open style kitchen with island Waldorf cookline with dual Halton Hoods over. Due to the narrow kitchen envelope and floor to ceiling tiling, absolute precision was required and space needed to be saved where possible, inspiring a bridge-design spine wall with voids underneath to enable flush-fit service connections.

Complementing the professional food-service fitout efficiencies, additional items such as under-counter blast chilling for food preparation, reverse-osmosis glasswashing for polish-free wares, eWater system for chemical-free cleaning and sanitising, and a dedicated wood-fired pizza kitchen for outdoor entertainment have been carried through from the design stage to careful implementation.

Infusion Cafe & Thai

Infusion has been designed to be a destination for patrons to escape the hustle and bustle and feel like they are a world away from the busy part of town. The generous ceilings in the tenancy were filled with curated greenery to create a fresh vibe during the day, paired with clusters of giant rattan lanterns that creates an amazing atmosphere and shadows throughout the night. Over the Café zone the underside of the mezzanine ceiling has been finished in a warm parquetry timber which gives the expansive ceiling a level of difference and definition to the café area.

Sushi Dragon

Naturally lit, open and light by day, Sushi Dragon transforms into a space embued with neon-light and the glow of paper lanterns by night. Materials included timber screens, parquetry, and browns and greys – taking inspiration from the design vernacular of both Chinese and Japanese cultures to fit with the menu on offer. Brining the brand strategy within scope collaboratively with Timothy Birch Studio offered a offered a holisitc approach to the venue design and identity.

After a year of successful trade and rave-reviews by customers, and given the tumultuos periods introduced by social distancing regulations, Hiller were engaged for a second renovation. Stage 2 was to repurpose the after-hours pizza outlet sub-tenancy in favour of an increased seating area, incorporating lightweight comfortable booths, while adding further lighting effects, and wall linings and furnishings with acoustic properties.

Photography by @adamdoylephoto and @timothybirchstudio

Honeysuckle Restaurant

We were delighted to collaborate with such a passionate client with a clear vision on what we regard as one of our most satisfying projects to date. Our extensive creative process laid the foundation for the strong trust and clarity that is needed for a successful project – and we are thrilled with the results.

Acknowledge Education

Hiller was involved in the project from the very start – inspecting and reporting on the suitability of five possible tenancies, ultimately identifying the St Pauls Terrace location as a great candidate. An extensive exhaust system was integrated into the high open ceilings utilising Brittania hoods to accommodate the 16 cooking stations. Hiller designed the kitchen and supplied all the equipment including the custom benchwork – and with the help of fastidious planning managed to complete the total install in only 2 days.

Boiling Pot Brewing Co

Designed by Sparks Architects, Hiller stepped in to bring the culinary heart of the venue to life serving woodfired pizzas, European inspired seafood dishes and charcuterie – all foods which find their perfect pairing on the custom hanging black beer font.

The dual-fuel woodfired pizza oven is the hero of the kitchen alongside a generous cookline, all supplied by Hiller. Moving into the taproom, all refrigeration was integrated below bar height and with clean lines to respect the architectural design and not compete for focus with the taps and adjacent brewhouse.

Moonstruck

A challenging space given it’s size, and with a lack of required food-service infrastructure, a full bare-shell design and shop fitting rework was undertaken.

A delicate and functional space, offering multiple-service types, careful and practical food-service design crammed a busy cafe & bar into the tiny 50m2 shop. Working in unison with the shape of the tenancy, our Design and Fitout teams practiced extensive customisation to minimise construction cost, yet still seat enough patrons with enough food & beverage equipment to produce, within such a narrow footprint.

Drawing from the natural earthy personality with European influence of the business identity brief from client, the interior touches flow throughout the experience – otsumigaki rendered arches recessed into walls and encase timber retail joinery and refrigeration. A unique eucalypt composite concrete-coated fascia clads a fabricated counter structure, housing coffee and bar equipment and extensive internal pipework, while still offering comfortable legroom for seated patrons. Custom overhead copper pipe with integrated lighting doubles as cocktail barware utensil hanging rail, and flows as working water-station plumbing. Hand-cut marble mosaic tile floors, and home made hand-formed terracotta wall sconce covers finish the venue with painstaking passion.