Design

Design has always been an amateur interest of mine. When I was in university I took a class in Hotel and Restaurant Design and had a chance to really explore the nitty gritty and sometimes tedious work that goes into designing a space. That experience has helped a lot in conceptualizing the design of Spruce. Danny and I wanted something casual, sophisticated but at the same time a sense that the restaurant wasn't cookie cutter or designed like a shoe-box by which I mean, conventional. This has lead us to sourcing vintage lighting fixtures, one of kind hand made furniture and a really great collaboration with local artists to display their work. All of this was so the restaurant would have a soul with a real story to tell and also because we are concerned with every detail, making sure that every part of the restaurant has the feeling of comfort. 

Some of the items we chose are really special like the 3.9 meter one piece acacia wood table that will grace our private dining room and become the centerpiece of our wine dinner series that will unveil in the middle of the year. 

Our interior design references mid-century modern masters, such as Charles and Ray Eames who are quite possibly the most famous chair designers in history as well renowned lighting designers Achille and Pier Castiglioni. These are just two of our inspirations, but expect a clean, minimalistic space with well thought out features and use of as many natural products and textures as possible. 

                     

Another great feature of the space is the climate controlled Cheese and Wine Cave that we had built from the existing structure. It features exposed brick walls, wide timber flooring and a great space for storing and ageing our selection of wines and cheeses. You will definitely see me in here a lot preparing your cheese plates and assisting in selecting great bottles to make your experience with us truly memorable. Till next time. Cheers and good eating!!