The Grand: Contemporary Cellar Restaurant

The client for the hotel wanted to explore the inclusion of a 200-seat cellar restaurant which could be used flexibly for breakfast, conference and other hosted functions. Rationalising the space utilisation within the basement of the hotel, we presented several feasibility layouts which looked at repurposing and replanning surplus space that is currently underutilised.

The proposed restaurant layout creates a space which acts not only as guest dining but as a destination restaurant. Utilising the features of the distinctive types of spaces within the basement; the large high ceiling areas with existing pillars and exposed bricks provide an open and social feel. This arrangement is combined with the smaller individual rooms, with vaulted ceilings designated for a more intimate and private dining experience.