+ s h e l t e r
marina
short-term marina for visitors to the site
short-term marina for visitors to the site
Once beyond Westhaven Marina and Wynyard Quarter, Tamaki Makaurau’s sea side and boating culture is missing from the inner city. The water is a vital part of life in Auckland, and is a huge component of many cultures. Site access via the water needs to be revitalised to reconnect the public to that waters edge. Incorporating public access to the site via the water would be symbolising the historic trading and commerce from the site via water and opens the possibility of creating a new maratime meeting point for the users. The mooring bay would be situated between the Bledisloe and Jellicoe Wharves. ‘Tamaki herenga waka’, the resting place of many waka, grasps the spirit of the proposed short term marina.
short-term marina for visitors to the site
filtration / remediation oyster farm.
second tier filtration barrier for aquaculture area. 5 4 3
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With the aim to transform polluted waters and under-utilised docksides into urban fish farms, it will be possible to breed, harvest and serve the seafood on site in the seafood eatery. However, remediation of the polluted water and sediment would be crucial to the development of this plan, not only for the utilisation of the harbour as a food source, but also to encourage visitors to swim in the inner city beach. Creating a short term mooring area between the Bledisloe Wharf and the Jellicoe Wharf creates an instant connection between the land and the sea. Boat owners could moor for a couple of hours to access the new public forum
From ancient Maori times, Tamaki Makaurau was known for the fertile nature of the land and sea. Kumara from the land, and shark, Snapper, Mussels and other species from the sea. Even Kelp which was used to preserve the fresh fish and meat. There is increasing awareness and interest in quality, sustainability and local food. Our food should be organic and locally sourced too. The large bay between the old Freyberg wharf and Jellicoe wharf would be where majority of the aquaculture areas are located. Smaller pools would be excavated deeper on the site, with fresh salt water circulating through the onsite canals. The program would contain a conservation and research center, harvesting and storage buildings, drying towers for the kelp, and a restaurant.
surface buoy lift lines
sub-surface floats
long lines (400m)
s h o6 rm t - t e r m m a r i n a visitors to the site anchor line (150m)
culture ropes anchor
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With the aim to tran into urban fish farm the se However, remediati crucial to the develo the harbour as a fo
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Oyster Bay is a science, food and architecture collaboration which seeks to educate Auckland about the harbour, its history and its pollutants.
rier for aquaculture a.
A single oyster can filter around 5 litres of water per hour, m polluted waters and under-utilised docksides collecting heavy metals that are present in the harbor. will be possible to breed, harvest and The serveproposal contains four building structures; a science based d on site in the seafood eatery. building, which works to educate and aid the ongoing remediation of the polluted water and sediment would of thebe harbour health. The other three are related to the aquaculent of this plan, not only for the utilisationtureof of the site, harvesting buildings and a restaurant which source, but also to encourage visitors to swim serves the fresh seafood onsite. n the inner city beach. mooring area between the Bledisloe WharfTheandoyster pontoons are essentially a small oyster farm which s an instant connection between the land actsand to filter the water in Oyster Bay. Oyster Bay has multiple ould moor for a couple of hours to access tiers,the allowing the control of water quality and levels of filtration. new public forum
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filtration / remediation oyster farm.
second tier filtration barrier for aquaculture area.
There is no doubt that many Aucklanders love to be on the water, and that water is a key way to get around the harbour. There are many transient marinas around the world, which facilitate the short term nature of a daily guest. Musket cove, Fiji, is well known for its sheltered yacht club, marina berths, moorings and cruising grounds. It regularly attracts racing and cruising yachtsmen from all over the world. The notion of a short term marina would attract Aucklanders on Waiheke to head over for a visit to the city, and anyone sailing on the harbour to stop in for a bite to eat or to any of the attractions on site.
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Potential Building Program 1. 2. 3. 4. 5.
conservation/education centre harvest centre 1 + drying towers water storage / boat storage harvest centre 2 restaurant district
ial Building Program a. pools for single species aquaculture b. aquaculture bay, for a range of species
servation/education centre
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second tier filtration barrier for aquaculture area.
The building program for the aquaculture attraction would be based on ‘tasting the sea’. The food would be farmed in a number of pools, including a nursery for the spat, and a larger pool which would become a watery regional park that emerges in the harbour to prefigure the city’s return to the waterfront. The site would also contain a conservations and education centre, to educate the visitors about the history of the harbour, and its pollutants. Harvesting centres accompanied by offices for workers on the project, and storage of equipment and boats. And a restaurant district, which houses a range of restaurants to showcase New Zealand’s seafood. The restaurant district would group together oyster bars, fine dining, cafes and bars. Something to suit every diner or time of the day.
Potential Building Pr
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A matrix of pathways would transport the visitor through and over the water. The paths would allow visitors to walk over the aquaculture beds and nurseries, the experience being akin to a trip to the beach to explore the vibrant rock pools. There is potential to have a green park space to accompany the water and become part of the exploration experience. Canals would run through this space, meaning bridges would need to be sporadic through the site.
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The function of the smaller canals on the site would be to promote a steady flow of water to and from the aquaculture pools. The water would need to be circulated to maintain healthy. The canals would refresh the saltwater pools, and flush the older water back out to sea, although this water wouldn’t be polluted anymore. This whole cycle would slowly aid the harbours return to health.
WATER
OYSTER BAY
aquaculture farms
The joining of water and urban activities as the main function, bringing water into the city, and the city onto the water.
CITY
ntial Building Program
nservation/education centre rvest centre 1 + drying towers ter storage / boat storage rvest centre 2 staurant
ols for single species aquaculture uaculture bay, for a range of s
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a. po b. aq speci The farm-to-table movement is when a restaurant features organic ingredients grown or raised on nearby farms, and sometimes even includes a farm onsite. To grow vegetable and herbs on site, to accompany the seafood that is farmed on site would create a wholesome sustainable dining experience. However, this would just be one feature in the restaurants ethos, as there is no way a 1,000-square-foot rooftop farm could viably feed more than 200 people every night, but there is something special about receiving at least one item on your plate that has been grown and harvested within 50m of where you are dining.
The anatomy of a shellfish can be used as a design driver. Key imagery can be derived from the structure of a shellfish, or from the historical Maori traps and structures used for harvesting seafood. Layers of muscle, gills and organs, encased in a rigid protective shell. The interior lined with a lustrous finish. Similarities can be drawn between the structure of a shellfish and the structure of a building. Rigid exterior vs polished interior, cocooning the life inside.
The conventional restaurant model is dying. No longer is a single restauranteur or type of cuisine assigned to a single property, it’s all about sharing space. Ponsonby called for an industrial edgy vibe to create a complex that houses a produce market, eateries, function room and retail spaces. Ponsonby Central brings a fresh approach to the local food and retail scene. Morning, noon & night visitors can enjoy a coffee, cocktails or a bite to eat at one of the cafes, bars and restaurants. The Produce Market has the freshest organic fruit and vegetables, market fresh fish. To attract larger numbers to Oyster Bay, it could be beneficial to create a ‘food destination’, which focuses on the idea of a communal farming situation, perhaps on the rooftop, and the aquaculture farms nearby.
Oyster-tecture is a proposal to help remediate the health of the New York Harbour by nurturing an active oyster culture that engages with the issues of water quality and rising tides. A soft infrastructure made out of fuzzy rope allows the seeding of oysters at key points in the harbour. The fuzzy rope supports the oyster and mussel growth, and builds a rich three-dimensional landscape mosaic. A watery regional park emerges in the harbour to prefigure the city’s return to the waterfront.