Paul Izzard Design
The Greek-influenced foods serve as a contrast to the brass fittings, grey leather booth seating and teal velvet furnishings – more Prohibition Era cocktail bar than Greek Island. Extra space is provided with a mezzanine area and deck with retractable awnings.
Pennant and Triumph
Stark, textured concrete walls are offset by plush royal blue and chartreuse upholstery. The grand arch was formerly an outline of the Taj Mahal – the space was previously a Tandoori restaurant – and now frames the modern interior.
The industrial loft aesthetic is in keeping with the feel of Orakei Bay Village. Exposed plywood and high, exposed ceilings are counterbalanced by pastel pinks and blues. An abundance of greenery fills the space, and a vast deck overlooks Hobson Bay.
HOT SAUCE, WELLINGTON
The space pays homage to the various Asian cultures that have inspired the menu, while bringing a sense of intrigue, intimacy and vibrancy. The contrasting textures, polished concrete, intricate fabrication and timber create a bold, dynamic space.
The minimalistic space is fitted out with recycled timbers, plants and local art, in keeping with the sustainable philosophy of the restaurant. The furniture is handmade by carpenter Tim McGurk, and all plates and crockery come from artisans throughout New Zealand.