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.
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.
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.
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 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.
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.
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.
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.
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.
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
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 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.
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
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.
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.
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.
A dual-tenancy restaurant made vacant during the peak of 2020 Covid closures, resulted in the owner reaching out to redesign, fitout, and re-tenant the space. Re-dividing the two tenancies to create flexibility for leasing, meant reduction in available square meters and an inherently difficult shape to work with. Turning the existing bathroom facility and passageway into a feature journey, and working bar into the kitchen pass, the tenancy was given a significant kitchen and bar infrastructure to successfully service an external covered beachside alfresco space for 90 diners.
Parkridge Development with the Central facility at Alba Close, Noosa, has undergone a re-invigoration in preparation for Peter Kuruvita’s newewst venuture. A viability study to the re-work for the space, followed by preliminary documentation to test fit a new layout for the food & beverage operation within the space also paved way to introduce a cooking school and studio kitchen to the space, repurposing the old outdoor pizza area as a providore outlet, and introducing a cafe, pizza and reception counter integrated within the restaurant.
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.
Fresh to the industry with the recent purchase of a boutique grocer in Noosaville, Organika underwent a revitalisation to update and invigorate the existing business.
With the first stage being the retail counter & cafe, it’s primary requirements were practical in nature – achieve a proper retail experience that flows correctly, and staff efficiency within a new centralised cafe-area, while simultaneously being brought up to date with health regulations.
A combination of Terracotta tones using seamless one-piece custom hand-formed and polished concrete tops, clay breeze-blocks and ceramic-glazed tile fascia’s and splashbacks wrap custom stained plywood joinery counters. One-off custom patron furniture was custom fabricated & powder coated to accompany.
Extensive planning and clever design and material selection facilitated the project to come in on budget, as well as a compressed 14-working day construction period, without closing or affecting existing trade. All appliances, including the dual in-counter display cases were packaged within fitout for a seamless project delivery.
Hiller worked alongside Rayleigh Davis to identify a tenancy capable of showcasing the Banana Blossom brand, which is permeated by a commitment to fresh produce and healthy living. The Tenancy is located within the active hub of Alexandra Headland and as such, the business blends seamlessly into its surroundings.
Our design team were able to navigate challenges that arose from the compressed nature of the tenancy, in order to create a space which mirrored the personality of Banana Blossom’s brand. Banquette style seating, augmented by commercial upholstery that implies quality through a leather aesthetic, ensures functionality in a narrow space and promotes a natural flow between customer seating and the service area. Finishes of raw polished flooring, earthen render and stained Tasmanian oak form an amalgamation of tones that are offset perfectly by natural greens in tiling and upholstery.
Crucially, refrigeration specifications were tailored to the clients functional needs in regards to display, storage and operations. In order to work within budget constraints, both remote and self-contained refrigeration were employed, ergonomically reducing temperature and noise within the condensed space. Additionally, refrigeration choice enabled fresh produce to take centre stage within the tenancy, concurrently facilitating fast paced service with bench space available for food preparation.
A break in event last year very nearly brought the Spirit House to its knees. Its Kitchen was destroyed, and the sunshine coast was temporarily stripped of its small Thai oasis, along with its unique and visceral dining experience. The Spirit House team were able to find a silver lining amongst this nightmarish event however, and in partnership with Hiller, they turned it into the catalyst for much needed service fortification and kitchen redesign.
A significant challenge for the spirit house over the past two decades has been managing a growth disparity between the business and its engine room. Due to the popularity of the venue, opportunities to update kitchen equipment and design have been scarce, and the original kitchen has struggled through significant growth to capability demands. The event last year presented itself as an opportunity for reshaping and allowed Hiller to match service design to the unique requirements of the venue.
Equipment specifications and design intentions for this project were geared towards heat reduction in the bar and kitchen. Remote refrigeration was employed in order to minimise heat from compressors, and an exhaust hood was engineered that allowed for the installation of a fully ducted air conditioning system. These changes have reduced heat in the venue and significantly improved service experiences for staff. Hiller worked closely with the back of house team to ensure that the spirit house style of service was considered amongst all engineering and design work. Adjustments to the cooking line have been made to ensure that service flows naturally, and equipment specifications have been tailored to match an intricate and prep-intensive menu.
Kitchen design has laid a foundation for longevity which has been extended into the rest of the building and its new garden dining area. A strong and transparent relationship between Hiller and the Spirit House has been central to the success of this project, and it has set the business up to provide magical dining experiences for another 20 years.
Undertaking the venture within a dilapidated venue much in need of revitalisation, the client looked to bring an offer “something different” to the Buderim area, that harnessed the local demographic rather than alienate, and also shone as a standout, memorable and distinct experience to destination diners.
Working with the client’s clear vision and brief for Moody, Textural and Natural elements as par tof their brand experience, created immediate challenges turned opportunities within the space – making the most of the breezy and naturally lit balcony dining area, to halo the receding internal bar and lounge area, for the perfect subdued, moody and textural backdrop for pre and après drinks.
Punchy bathrooms toned with a nod to the tropical pan-Asian colour ways and vibrance embued in the food, drinks and produce were styled with division for his and hers, and tied by textural wallpaper lined corridors through the old Queenslander, complete with neon wayfinding touches. Localised brass table lighting, marble & walnut furniture choices, a heavy timber bar backdrop, gives a few sharp touches of opulence, softened by sheer curtains and floral installations.