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Introduction
There’s something magical about creating hospitality experiences that succeed beyond expectations. Of course, the secrets to this kind of success depend on a lot more than magic. PKD has been in the business of hospitality development for more than two decades. It’s this depth of experience that means PKD knows the restaurant, bar and club industry like no other. They know launching a successful hospitality business depends on the right combination of business acumen, market intelligence, uncompromising design quality, and retail expertise — and maybe just a little bit of magic thrown in. Having delivered more than 500 open venues, PKD now works across the full spectrum of business design and development. That makes PKD a unique strategic partner, and the secret behind so many successful hospitality and entertainment experiences being launched across Australia.
“We push the boundaries every time, and every time we do, the market says: Yes, we need this!”
“Everyone says we’re the best in the business. That’s because we’re the only ones that get business and design.”
Paul Kelly 3
District Brasserie
Nestled within the lobby of the prestigious Chifley Plaza in Sydney’s CBD, District Brassiere launched in 2017 offering casual dining elegance for the well-heeled corporate crowd. The centrepiece of this establishment is an imposing, central island bar of green marble and brass, featuring a multitude of fine wines on display. A fully open kitchen is equipped with a Spanish Josper charcoal oven, and an all-day patisserie works overtime to tempt patrons with its tartines, croissants and Single Origin coffees. The casual elegance of the space is tempered by the distressed gritty treatment of the walls, with aged brass highlights contrasted with post-war inspired Stucco, mid-century leather furniture and New York style banquettes.
Category Restaurant Budget
$2.3m
Year
2017
Size
780m2
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Flying Fish
Flying Fish has a new home. After 14 successful years on Jones Bay Wharf, owner Con Dedes and chef Peter Robertson have joined forces with PKD to launch a new restaurant concept at the Star Casino. The creative vision takes its inspiration from coastal New South Wales, expressed through unique light sculptures, lush colours and meticulously knotted column tapestries by local artists. Quality craftsmanship is on display with custom wine display cabinets, intricate joinery and unique, customdesigned carpets. With an inviting bar to greet patrons, a private dining room for 40 guests, chefs table for 16 and smaller semi private dining rooms, this new home for Flying Fish sees the iconic Sydney establishment step up in style.
Category Restaurant Budget $3.2m Year
2018
Size
595 m2
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The Evening Star
The Evening Star in Surry Hills is back. PKD has transformed a tired venue into two distinctive operations, pairing a busy gaming experience with a bustling, late night, inner city hotel. The design direction references Blade Runner and sci-fi films, with the interplay between the Asian-focused menu and custom artworks creating a hyper-real vision of the future. Situated on a busy corner, the venue offers a perfect space for customers to escape the maddening crowds.
Category Hotel Budget
$1.5m
Year
2018
Size
360 m2
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Marble and Grain
This Canberra-based European steak house offers the ultimate environment in which to luxuriate in a unique dining experience all year round. Classic European styling and a post-industrial concrete shell combine together to create a warm, inviting space that feels both intimate and timeless. Featuring an expansive open kitchen and a dining room for 150, the heart of this space features a central zinc table, seating up to 20 guests in a period ‘feast’ experience. A separate bar area situated opposite the restaurant offers customers a more casual food and beverage option inside this classic interior.
Category Restaurant Budget
$3.8m Fit-out
Year
2014
Size
730m2
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Black by Ezard
Black by Ezard is a truly unique international steak house and contemporary dining experience. Located within the Star Casino in Sydney and partnered with Melbourne based celebrity chef Teage Ezard, Black by Ezard is a sophisticated, refined, tailor-made restaurant concept that seats 150 guests. PKD has created what can only be described as a masterpiece in restaurant design. A palette of rich yet approachable materials, combining stone, timbers, leathers and dramatic lighting, have ensured Black by Ezard remains one of the country’s most popular steak restaurants.
Category Restaurant Budget
$4.5m Fit-out
$2.0m Base (PKD)
Year
2011
Size
745 m2
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Nu Bambu
Nu Bambu launched in 2018 as the late night food offering by Canterbury Hurlstone Park RSL, embracing a new blend of Asian cuisine and a new direction in style for the much loved RSL. Patrons are welcomed into the space by a signature sculptural piece made of hand-dyed silks hanging resplendent above a communal dining table. Natural textures and finishes are lit up with pop-art references, and the venue’s open kitchen pays homage to the busy street kitchens of Saigon. Inviting and contemporary, the venue has diversified the membership base for CHPRSL and created a new destination for Sydney’s discerning food lovers.
Category Restaurant Budget $2.6m Year
2018
Size
475 m2
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Canterbury
Canterbury-Hurlstone Park RSL Club is now
Hurlstone Park RSL
West, a place known for its variety of dining
a destination of choice in Sydney’s Inner and entertainment experiences. PKD has worked with the venue owners to continually diversify and extend its offerings, attracting a new class of patronage, while maintaining a quality offering for its loyal community. PKD’s ambitious redesign relaunched the venue as a landmark destination, positioned to attract the premium, discerning patron. Bold floor and ceiling concepts entice patrons into an elaborate gaming experience. An all day dining offer is featured within a vast yet classic space, awash with natural light and ambient elegance.
Category Club Budget $3.8m Year
2018
Size
700m2
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St Johns Park
PKD worked with the owners of St Johns
Bowling Club
diversify this Western Sydney entertainment
Park Bowling Club to invigorate and destination. A general seating area provides a gathering point at the heart of the venue, with a diverse mix of food and beverage facilities for customers to choose from. A retro-inspired design offers both comfort and functionality, integrating a number of development initiatives to create a complete club picture for Western Sydney customers.
Category Club Budget
$11.5m Build/Fit-out
Year
2016
Size
2200m2
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Kenny Rens St Johns Park
Opened in April 2017, Kenny Rens is a
Bowling Club
and whisky bar. Kenny Rens is famous for
dramatic yet intimate Japanese Restaurant robata, a centuries old style of slow grilled meats over hot coals. The striking façade is classic yet contemporary while the interior space is traditional yet sophisticated; beautifully detailed and elegantly restrained. Textural charred and warm timbers contrast against monochromatic cool greys of concrete and stone. A bold art work by local artist Amy Finlayson sets off the interior, with beautiful organic indigo brush strokes meandering through the space.
Category Restaurant Budget
$450,000
Year
2017
Size
140m2
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Sokyo
‘Sokyo’ expresses a unique design fusion of Sydney and Tokyo, the result of a wildly successful collaboration between PKD and Chef Chase Kojima, supported by Sydney’s Star Casino. This contemporary Japanese restaurant, located on the ground floor of The Darling Hotel, quickly cemented its reputation as one of Australia’s most popular Japanese-inspired dining experiences. Immersing themselves in the culture behind Tokyo-based Kaiseki style allowed PKD to create a series of unique spaces which, like the cuisine on offer, engages all the senses and perfectly matches the delights of Chase’s cuisine.
Category Restaurant Budget
$4.2m Fit-out
Year
2011
Size
985m2
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Salaryman
Inspired by the collection of small bars and restaurants hidden in the backstreets of Tokyo’s Omoide Yokocho (Memory Lane), Salaryman launched in 2015 as a ramendedicated Japanese restaurant set in a raw and distressed interior. PKD worked with the restaurant owners to create an open dining space both intimate and rough-hewn. A giant, sultry mural of a Japanese woman symbolises the blend of Japanese and inner city cool dining this venue has on offer. Worn and aged blockwork and brick walls surround the space, alongside the dining area with its open action-filled kitchen. The kitchen bar counter is created using concrete sheets with origami / Tokyo post war inspired shapes.
Category Restaurant Budget
Sub $1.0M
Year
2015
Size
230m2
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The Bourbon
PKD has sucessfully reinvented the iconic Bourbon & Beefsteak, creating a contemporary yet timeless feel. The new space cultivates a mixture of Chicago and New York inspired references, with the music edge of New Orleans. Use of classic influences means the Bourbon feels like it has always been there, a centrepiece of the historic Kings Cross scene. Refined textures mix with lush furnishings to create a sumptuous and enlivening experience. This new design incorporates a breathtaking, state of the art, fully outdoor 30-machine gaming room.
Category
Hotels & Pubs / Gaming
Budget
$4.5m Fit-out
$5.0m Base (PKD)
Year
2013
Size
GD 1,300m2 Total 5,200m2
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The Ivanhoe
Located in Sydney’s beachside Manly,
of Manly
spanning four floors. The venue caters
the Ivanhoe Hotel is an expansive venue to several distinct customer markets, reflecting a diverse set of food and beverage offerings available across the venue. A coastal design aesthetic reflects the spirit of Manly, tinged with a Hamptons influence, with a palette of white, soft blues, and jade greens complemented by weathered driftwood greys. The design direction has links to a classic coastal interior while creating an atmosphere of quality and subtle design. All of the exterior spaces of this venue are operable, allowing customers to experience the dynamic landscape architecture and vibrant use of materials all year round.
Category
Hotels & Pubs
Budget
$6.0m Fit-out
$2.0m Base (PKD)
Year
2012
Size
1,800m2
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The Oaks Hotel
The Oaks Hotel remains one of Australia’s most iconic and well-recognised hotels. PKD has worked with the Hotel owners to ensure its history and reputation continue to evolve and be embraced by new generations of patrons. A classic food and beverage concept links to the Hotel’s history, with appeal to a discerning clientele. The Bar & Grill steak house concept services customers through an old butcher shop, placing them in front of the action of the kitchen and surrounding them in fine wine and Art Deco styling.
Category
Hotels & Pubs
Budget
$5.5m Fit-out
$1.0m Base (PKD)
Year
2013
Size
665m2
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The Garden
The Garden Pavilion is the latest offering by
Pavilion
is utilised as a function venue for up to 100
the Oaks Hotel in Neutral Bay. This space seated guests, utilising a private bar and kitchen facilities, all located within a space that is heavily influenced by the zinc clad, English orchid conservatories of the 1800s. The intimacy of this space is created by hanging plant-covered mesh screens. The crisp ceiling dynamics establish the perfect synergy with classic colour tones and old-world ‘Oaks Hotel’ charm that customers have come to expect. This is a beautiful sun-drenched space, perfectly executed and balanced in both design and functionality.
Category Bars Budget
$1.2m Fit-out
Year
2013
Size
135m2
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Private Member’s
Located in the heart of Sydney’s CBD,
Club, Sydney
known to attract a predominately senior
this is an exclusive and private club once clientele. PKD has worked with the club owners to strategically reposition the former Buttery to attract a younger member base. The project established a casual, all-day dining experience, capitalising on views over Sydney’s iconic skyline. PKD looked to elevate the dining experience overall, with the inclusion of a small bar designed to encourage younger patrons to stay and enjoy themselves later into the evening. The design is classic and sophisticated with contemporary art deco details.
Category Restaurant Budget
$1.5m
Year
2015
Size
200m2
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Ambarvale Hotel
Described as ‘the pub to end all pubs’ by Hotelier Magazine, the Ambarvale launched in 2019 with a chic, inner city pub experience for its Western Sydney clientele, offering a little bit of something for everyone. From an indoor fernery and sunroom, to an expansive Playhouse kids play area, an in-house brewery and a gaming experience like no other, the Ambarvale has set a new benchmark for hotel design, offering a complete entertainment destination to last the test of time.
Category Hotel Budget $9.8m Year
2019
Size
2100 m2
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Ambarvale Hotel
The gaming experience at the Ambarvale
Gaming
gaming room offers state of the art
is in a class of its own. The highly detailed play, while the adjoining sports betting theatrette and the large indoor outdoor public bar balcony offers a range of choice to a discerning clientele.
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The Italian
The Italian Kitchen is a classic approach to
Kitchen
outdoor dining area, indoor private dining
casual Italian cuisine, featuring a covered spaces and an intimate bar area. Located within the Westfield Miranda, PKD worked with owners Dedes Group to establish a new approach to mall-style dining. The colour palette and materials are soft, organic and light, reminiscent of coastal southern Italy, with a relaxed and approachable menu created by celebrity chef Danny Russo. The complete development takes its customers on a journey through classic design and simple Italian food, fostering a sense of comfort and care within the bustling context of Westfield Miranda.
Category
F&B Retail
Budget
$1.2m Fit-out
Year
2014
Size
400m2
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Betty’s Burgers
Betty’s Burgers & Concrete Co is the new
& Concrete Co.
in Noosa, QLD in 2014, and now operating
creation of PKD, launching its first venue in 20 locations nationally. The concept is a contemporary take on the nostalgic ‘burger joint’ offering, serving the juiciest and most mouth-watering burgers around. The frozen custard and signature ‘Concretes’ set this throw-back apart from the rest. The interiors concept is a fusion of 1950s optimism with the rustic appeal of a weather-beaten beach shack, relaxed in its simplicity with plenty of quirky twists. This successful, casual dining formula has seen Betty’s Burgers and Concrete Co. hit the streets right across the country.
Category
F&B Retail
Budget
$1.2m Fit-out
$500k Base (PKD)
Year
2014
Size
140m2
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Paul Kelly Design 503/ 50 Holt Street Surry Hills NSW 2010 Australia +612 9660 8299 paulkellydesign.com.au