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Paul Kelly Design is a specialist hospitality design company, which has an in-depth understanding
Introduction
of the local and international F&B landscape. With 20 years of experience, Paul Kelly Design has successfully completed over 500 venues throughout Australia and Asia. The wide variety of these offers and the fact that they are positioned across the full market spectrum, highlights the fact that Paul Kelly Design is a strategic partner. Paul Kelly Design delivers the unique requirements of the client and each project, providing much more than an isolated aesthetic interior design response. Paul Kelly Design provides a differentiated service for its clients, by offering a strategic and comprehensive business solution. Paul Kelly Design has the capability and expertise across these key areas; 1) Marketing, 2) Operations and 3) Building and construction. In today’s competitive market, Paul Kelly Design can maximize the opportunity of each venue. When ‘space’ and ‘interior design’ aesthetics are not the only important components, Paul Kelly Design uses multiple tools to successfully tailor every unique offer to its specific target audience.
“Paul Kelly Design is a premium interior design and architecture brand, compared to our competition. We offer strategic value to each client and our contributions in marketing, operations and building and construction are critical factors to ensure your projects success.”
Paul Kelly
District Brasserie
Located within the prestigious Chifley plaza in Sydney’s CBD, District Dining Brassiere is a total sensory experience; Charcoal cooked meats, fully open kitchen with some of Sydney’s finest on display and a patisserie that would make most bakers blush. The space has a casual elegance with a tension between the distressed gritty treatment of the walls, and the aged brass highlights. The Bar is the hero of the room. It features green marble cladding and a soft steel bar-top, traced by a light decorative brass display housing upwards of 1000 bottles of wine. The room is surrounded by post war inspired Stucco and NYS style banquettes.
Category
Restaurant
Budget
$2.3m
Year
2017
Size
780m2
3
Nu Bambu
A new blend of Asian cuisine with a contemporary casino inspired interior, Nu Bambu is the late night Asian food offer for the CHPRSL. This restaurant has a theatrical entrance, full of texture with a timber and steel portal frame that extends up and over the customer, welcoming them into the space. One of the features to this dynamic space is a 10 meter long had dyed silk organically sculptured, suspended above 2 giant timber slab tables heralding a nod to the silk road or the sunset over Saigon. The open kitchen is reminisce to the hustle and bustle of a busy street kitchen, whilst still maintaining that high quality edge that the overall development holds.
Category
Restaurant
Budget
$2.6m
Year
2018
Size
475 m2
5
Canterbury
Canterbury Hurlstone Park RSL is designed
Hurlstone Park RSL
expectation of quality at the core of the
to attract a premium clientele with an visit. The renovation encompasses bold floor and ceiling concepts to the gaming entrance to entice patrons into the elaborate gaming experience. The all-day dining offer is situated in a vast yet delicate classic space with an ambiance that speaks elegance and quality. The Overall space is highlighted by a mix of plush lounge seating and opaque pendants to filter the skylight above.
Category
Club
Budget
$3.8m
Year
2018
Size
700m2
7
St Johns Kenny Rens 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
9
Salaryman
Salaryman is a ramen dedicated Japanese restaurant set in a raw and distressed interior. The space is inspired by the collection of small bars and restaurants hidden in the backstreets of Tokyo’s Omoide Yokocho (Memory Lane). The open dining space is intimate and rough-hewn, featuring a giant mural of a Japanese woman with thick resin paint drips, symbolising the blend of Japanese and inner city ‘cool’ dining. 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
11
Marble and Grain
This European steak house offers a unique environment to enjoy an extended dining experience through a variety of seasons. The combination of classic euro styling and a post-industrial concrete shell brings this project together harmoniously, creating a visually dynamic food and beverage experience. Featuring an expansive open kitchen and a dining room for 150, this classic room surrounds a central zinc table which is the heart of the space, seating up to 20 guests in a period ‘feast’ experience. The bar area, situated opposite the restaurant allows its customers a casual food and beverage affair in a world away styled interior.
Category
Restaurant
Budget
$3.8m Fit-out
Year
2014
Size
730m2
13
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. Paul Kelly Design has created what can only be described as a masterpiece in this restaurant’s design, with its use of rich yet approachable materials, stone, timbers, leathers and dramatic lighting — making this one of the country’s most popular steak restaurants.
Category
Restaurant
Budget
$4.5m Fit-out
$2.0m Base (PKD)
Year
2011
Size
745m2
15
St Johns Park
The general seating and gathering point for
Bowling Club
is the heart of the venue. Situated on the
the St Johns Park Bowling Club, this area major axis of the venue with customers having the ability to utilise the number of food and beverage facilities, this all day space accommodates all customers. The space combines striking design with comfort and functionality. The space has pulled together the other stages of the development, creating a complete club picture.
Category
Club
Budget
$11.5m Build/Fit-out
Year
2016
Size
2200m2
17
The Oaks Hotel
The Oaks Hotel is one of the most iconic and recognised hotels in Australia. Paul Kelly Design has created a unique identity with a strong link to the hotel’s history by developing a classic food and beverage concept that’s built for a wide, yet 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
19
Sokyo
Sydney’s The Star Casino has let Paul Kelly Design loose with Chef Chase Kojima to create a 200 person space through a design junction of Tokyo and Sydney, known as Sokyo. This contemporary Japanese restaurant, located on the ground floor of The Darling Hotel, has a refined contemporary aesthetic, assisting in its success as one of the most popular Japanese restaurants in Australia. Researching the culture behind the Tokyo based Kaiseki style, Paul Kelly Design has created a series of unique spaces to like the cuisine on offer continually amaze, and transport the customer to the dizzying heights of Chase’s cuisine.
Category
Restaurant
Budget
$4.2m Fit-out
Year
2011
Size
985m2
21
The Bourbon
The iconic Bourbon & Beefsteak has been reinvented by Paul Kelly Design, taking this space to an international level influenced by a mixture of Chicago and New York, with the music edge of New Orleans. The Bourbon feels like it has always been there, just as you would image the classic Bourbon to be, its materials are real, the textures are refined and the interior is one of the most beautiful experiences to be a part of. 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
23
25
Gregory Hills
This award-winning gaming room has
Hotel
Australia. The combination of lush tropical
definitely set the bar for gaming rooms in settings, intricate sandstone wall cladding with brass accents and that spectacular lighting feature creates a glamorous escape. The immense success of this gaming room is a testament to Paul Kelly Designs’ expertise in both gaming psychology and interior design.
Category
Gaming
Budget
$1.3m fitout
Year
2016
Size
260m2
27
The Ivanhoe
The Ivanhoe Hotel, located in Sydney’s
of Manly
floors, capturing several distinct markets
beachside Manly, is a venue spanning four based on the various food and beverage offers positioned within the venue. The venue’s design aesthetic is coastal with a Hamptons influence, bringing through a palette of white with subtle highlights of soft blues, jade greens and weathered driftwood greys. The design direction has links to a classic coastal interior and is intended to exceed the expectation of the customer by creating an atmosphere of quality and subtle design. All of the exterior spaces of this venue are operable allowing year round use, with customers enjoying dynamic landscape architecture and vibrant use of materials.
Category
Hotels & Pubs
Budget
$6.0m Fit-out
$2.0m Base (PKD)
Year
2012
Size
1,800m2
29
The Garden
The Garden Pavilion is the latest offering to
Pavilion
utilised as a function venue for up to 100
the Oaks Hotel in Neutral Bay. This space is 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 1800’s. The intimacy of this space created by hanging plant-covered mesh screens and the crisp ceiling dynamics produce the perfect synergy with classic colour tones and old-world ‘Oaks Hotel’ charm that customer expect. This is a beautiful sundrenched space, perfectly executed and balanced in design and functionality.
Category
Bars
Budget
$1.2m Fit-out
Year
2013
Size
135m2
31
The Italian
The Italian Kitchen is a classic approach
Kitchen
outdoor dining area, indoor private dining
to casual Italian cuisine, with a covered spaces and an intimate bar area. Working with Dedes Group, this venue is located within the Westfield Miranda and is a new approach to mall style dining. The colour palette and materials are soft and light, reminiscent of coastal southern Italy, with a relaxed and approachable menu that was created by celebrity chef Danny Russo. The complete development is a success in its ability to take guests on a journey through classic design and simple Italian food, allowing the business to appeal to a wide variety of customers.
Category
F&B Retail
Budget
$1.2m Fit-out
Year
2014
Size
400m2
33
Private Member’s
Located in the heart of the city, this
Club, Sydney
predominately to a senior clientele the
club is exclusive and private. Catering club was strategically focused on repositioning their Buttery to attract a younger member base. The project is a casual all day dining restaurant with views over Sydney’s iconic skyline. We looked to elevated the dining experience and by including a small bar we created a mood that encouraged 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
35
Betty’s Burgers
Betty’s Burgers and Concrete Co. is located
& Concrete Co.
was developed by the powerhouse duo
on Hasting Street Noosa, QLD. The concept of Paul Kelly Design & CONCRETESEED. The food is nostalgically positioned as a ‘classic 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 1950’s fun and the rustic appeal of a weatherbeaten beach shack, it’s relaxed in its simplicity with a few quirky twists. Betty’s Burgers and Concrete Co. is now on the precipice of national expansion.
Category
F&B Retail
Budget
$1.2m Fit-out
$500k Base (PKD)
Year
2014
Size
140m2
37
Paul Kelly Design Pty Ltd 503/ 50 Holt Street Surry Hills NSW 2010 Australia +612 9660 8299 paulkellydesign.com.au