DESIGN & BUILD: THE DOONAN

A Sunshine Coast Dream

The Doonan has been 17 years in the making for the Comiskey Group, and the results show it was well worth the wait.

-By Caoimhe Hanrahan-Lawrance.

THE TWO-HECTARE site is situated in the Sunshine Coast, only a short drive from the stunning beaches of Noosa. The pub celebrates the beautiful coastal weather, providing an inviting venue for locals and tourists alike.

“We really designed it for everyone from the locals, which have been unbelievably supportive of this all the way through, to your international visitor,” said Rob Comiskey, Comiskey Group director.

More than 400 potted plants have been placed throughout the venue

Comiskey Group purchased the site of the Doonan in 2006, prior to which it was a German restaurant. The initial plan for a hotel was denied planning permission, but the construction of a pub was eventually approved. However, the main building was too small to accommodate the number of guests the Comiskey Group was hoping for. Without permissions to expand the existing structure, the Doonan was devised as a series of interconnected outdoor spaces.

“[In] the Sunshine Coast, we thought we had a lack of venues that were more family friendly and outdoor orientated, even though it’s a beautiful area that should,” said Comiskey.

Alongside Comiskey Group, the Doonan is co-owned by two Noosa locals and longtime friends of the family, Josh Jones and Neville ‘Nifty’ Allen.

Refreshing the old

Though the building that housed the original restaurant has not been expanded, it has been refurbished. Originally, the first level housed the restaurant, the second level had private dining rooms, and the uppermost level was storage. Now, the restaurant is still on the ground floor, but the seating has expanded into the almost 1500 square metre outdoor area. The second level has been converted into function rooms, which are currently in high demand. The third level has become offices.

The greenhouse

Originally a block rendered structure, the addition of reclaimed brick has heightened the building’s visual interest. It had a steep pitch roof in the German style, which was particularly striking for the design team. This high-sloped roof has been mirrored by other structures in the venue.

The other enclosed spaces give staff a pathway to bring food and drinks to the guests, in the case of rain. It is possible to walk all the way from the main building to the outside bar under cover. However, some of the outdoor spaces will be closed in the event of rain.

“That’s the sacrifice you make for creating spaces that are outdoor based, being prepared to lose some spaces,” said Kon Panagopoulos of KP Architects, the firm that worked on The Doonan. Luckily, the Sunshine Coast is aptly named.

“When you’re looking at talking about Sunshine Coast and Noosa, it’s such a beautiful area, and has such amazing weather,” Comiskey commented.

A notable addition to the Doonan is a pizza oven and pizzeria. This provides high quality, handmade pizzas to the clientele, complementing the ample outdoor space.

Creating a history

As there was already a building on the site, the designers of the Doonan didn’t want the new structures to feel “too new” in comparison. The aim was for the buildings to feel like they had always been there and were now taking on a new life as the structures of the venue. There is a distinct appeal to old buildings, an almost subconscious awareness of the memories and stories that other people have formed in or about that space. Conversely, a new building, though purpose-built, can risk feeling sterile and emotionless. The Doonan splits the difference, with significant effort put into pre-weathering the new structures.

An original building housing a German restaurant has been integrated as part of The Doonan

The new structures, referred to as the abandoned nursery and the greenhouse, developed an implicit storyline, but Comiskey didn’t want this storyline to overpower the energy of the Doonan. Instead, guests can make their own memories in the new spaces.

“We looked at it and went ‘Well, this could be a hotel, it could be a restaurant, it could be a nursery.’ We just kept it nondescript, in that way that was more about the atmosphere than it was about what it actually is,” he said.

The weathered effect has been achieved with the use of reclaimed timber and bricks, lending the buildings the patina of age. Cobblestones and unique paving design also give the space an old-world feel. The genuine reused materials and greenery are key in preventing the space from looking like a stage set. The vital, growing plants add a sense of authenticity, as they cannot be completely shaped by human intervention.

Celebrating the outdoors

The outdoors focus of the Doonan is not restricted to alfresco dining. There is also a large sporting field, perfect for family recreation. There are soccer balls and footballs for energetic games, alongside bocce sets for those seeking more relaxed recreation. There is also a large playground currently under construction. These offerings enhance the guests’ engagement with the outdoors, as well as bridging the time between different stages of a visit.

“It’s a really good, fun afternoon. Very relaxing,” Comiskey described. “The kind of place you’ll go, you’d love to dine, stay and have some cocktails afterwards.”

Greenery abounds in the different spaces of the Doonan. The pot plants are housed in a series of 40 handmade pots that have been imported from Vietnam. These pots have a rustic feel and can accommodate plants of significant size. There are a range of plant species, but olive trees are a recurring feature, which will thrive in the Queensland climate.

The landscaping plays an important role in directing guests through the Doonan’s various locations. With such a large area and so many choices for seating, guests need room to decide where they want to go. The brickwork, plants, and landscaping work together in such as way that the clientele have a suggested path, without feeling like they’re in a sheep run.

Growing the venue

The design of the Doonan has had to adapt over the three-year building period, but the focus on outdoor space remained central to the project.

“We always go to what our vision was, and does it still fit,” Comiskey explained. “Does it fit the overall vision for everything, from the way staff are dressed, to the menu design, in the way the venue feels, as well as the music we play?”

Work on the Doonan is still continuing.

The scale of the plant life requires two full-time landscapers to ensure the upkeep. Over time, the trees and overhanging plants will make their distinct mark on the Doonan, changing the way guests interact with the spaces. The growing trees will provide shade and focal points, as well as privacy and sound dampening from the world. Regular guests will have the privilege of watching their favourite spots grown and change over the years.

Decorative elements are also continuing to be added. A local artist has been employed to paint over the brickwork, adding to the lived-in feel of the buildings.

“Even though we’re opening, we’re continuing to do that layering, that last five per cent that really delivers so much of the project,” Comiskey explained.

Lines out the door

The opening of The Doonan has been a resounding success. On Thursday 2 March, the day of its opening, the Doonan received 4,500 individual bookings. These bookings likely represent upwards of 10,000 prospective guests. There have also been numerous requests for function bookings.

As it is still early days, the Doonan is not yet operating at full capacity. This means that it will be able to accommodate a greater number of guests in the future.

“For us, we’re holding it back, just trying to keep our food offering right, obviously train our staff,” Comiskey said, “There’s no point opening up and doing it poorly. We’re holding it back at this stage.”

The Doonan is currently booked out for a month in advance, though guests are able to visit for a drink, and there is a possibility of opening up the pizzeria to walk-in guests.