#HTE

How much do you love eating great food in an uncomplicated, understated space? In the world full of overdesigned interiors, opening a killer restaurant that’s deliberately relaxed and a bit ‘undone’ feels like a pretty brave move these days. And here’s the thing – many restaurant operators never get to see the payback on their exorbitant fitout investment, closing down before their money is ever recouped, let alone a profit made. This is crazy talk, no?

As those of us in the industry would know, a massive chunk of any fitout budget is often spent on things patrons will never get to see – from building upgrades and wrestling with heritage issues, commercial kitchen equipment, exceptionally boring but extremely important building regulations, fire reports and all that sexy stuff. You get my drift. Opening and running a thriving restaurant in a cosmopolitan city full of fierce competition is a tough and expensive game, and costs can escalate quickly. Throw in a, oh I don’t know, like – a three-month shut down due to the global pandemic – and it’s quite clear the need to be smart with how money is spent and invested in design has never been more relevant than it is right now.

To me, it feels really timely to share with you the latest project from The Stella Collective, who have recently completed the interior for one of Melbourne’s hottest new restaurants, Hazel. Stella’s work is well documented on our pages, and this project marks Hana Hakim’s third (and also fourth – but more about that later) collaboration with The Mulberry Group’s hospitality entrepreneur Nathan Toleman (of Higher Ground fame, amongst many other much loved Melbourne venues).

Nathan’s brief to Hana was for a restaurant that was accessible, minimalist and smart, that would stand the test of time and not be all about ‘the design’. An interior that considered its context while avoiding trend-driven choices – a confident space that was bold in its liberation from the exhaustingness of the overdesigned culture. The Stella Collective’s balanced approach gave rise to an interior that can be described as elegantly minimalist, while strategically playing the maximalist card. Just enough to keep things interesting and spicy. Never dull and predictable.

In Hana’s words, Hazel is a celebration of “the glory days of 70’s glamour… a generational reboot that celebrates culture, cuisine, thinking and design.” Nestled in one of the oldest and most coveted heritage buildings on Melbourne CBD’s Flinders Lane, “Hazel dreams of awe, excitement and love at first sight.”

Sounds pretty cool, huh? I bet you can’t wait to hear more about this project now, and I thought it would be best if you heard it straight from the horse’s mouth. In this case, the horse is Hana (hahaha, sorry mate), and I am but a medium who facilitated the conversation. Having had the pleasure of meeting both Hana and Nathan a few years ago over a delicious lunch, I have no doubt Hazel is the real deal and a very special place to experience in person, not just in the photos.

+ Tell us about your main inspiration for Hazel?

The inspiration was cultivated from a feeling – we wanted to create a world where people would feel powerful, sexy and at ease. We did NOT want it to feel expensive. To be honest, restaurants should always be about the food and not an expensive interior designed to mask the restaurant experience.

The inspiration is really based around a great soundtrack and a 70’s goddess Muse (see image below). We killed our darlings, so to speak, and focused our design intent on showcasing the food and hospitality as the central experience of Hazel.

+ What is your favourite thing about this project?

The open kitchen, located upstairs. The first building site visit was abuzz with “what should we do?!”
Our minds met with the decision to create an open kitchen the length of the building and right in the first-floor window line overlooking Flinders Lane. Most operators would reserve this for patrons, but this is what makes the venue unmistakably The Mulberry Group. Yep, it was harder, caused more headaches in how deliveries would be received, etc. But the truth is when you climb the stairs and see this heavenly kitchen sitting front and centre, proudly showcasing beautiful cuisine, open fire pits, produce, and the heart of hospitality, it truly congers awe, excitement and love at first sight.

+ Were there any key finishes, furniture and or lighting pieces, that played an important part in this project?

In a scene of ‘over-designed restaurants’, it was imperative for us to create an interior that was accessible, minimalist and smart. Considering proportion, material and context, with no ‘on-trend’ finishes and furniture. An interior that is bold in its liberation.

We also had a very, very, very limited budget – which, to be honest, I’m really proud of as we should be designing to make a profit, not for our clients to be massively overspent on shit they don’t need.

There was a fine balance of being an elegant minimalist and playing the maximalist card every now again. We were rigours and so was our client, we were in it together.

Some of the key pieces include the painting in staircase – Broken Silence by Joseph Wallace King; Mother Mary Sculpture and French Antiques Mirrors, all sourced by Stella and Client; A custom chandeliers by Mark Douglass; Mobel’s Font Light Barstools by David Thulstrup, and Cole & Sons’ Royal Fernery wallpaper.

+ What was the most challenging aspect of bringing Hazel to life? Can you tell us about any obstacles you encountered?

At some point in the last 30 years, the venue has been converted into offices – to change the space over into a top-class, functioning, bustling restaurant was an enormous task. The entire venue sprawls over 3 floors, with Hazel taking up the ground and first floor, and Dessous bar in the basement.

A new staircase and service lift had to penetrate the tenancies to ensure a carefully designed and planned restaurant operation. In addition, there was a list as long as my arm about the change of use, fire regulations, 100-year-old columns that needed fire treating, dual cooking canopy extractions – there were so many twists and turns that you begin to question whether the outcome will even be close to the vision. But the day it opened all those sleepless nights and concerns melted away. I remember Nathan and I just laughing one morning when it all came together.

+ What aspect of Hazel are you most proud of?

The long business relationship and personal friendship with The Mulberry Group. I really am inspired and believe in what they do – to build an iconic restaurant for Melbourne and make it thrive.

+ Would you have done anything differently?

Stressed less. Because everything always works out in the end.

The post Hazel Restaurant in Melbourne by The Stella Collective. appeared first on Yellowtrace.