Article from ArchitectureAU:
Outwardly the
two buildings remain distinct, with the Market Street level offering the
public a taste of QT hospitality with restaurants, cafés and bars
leading into the hotel above Parlour Lane Roasters opens early as a coffee and breakfast spot,
later switching to aperitivo wine bar. Its heritage-tiled floors are
restored and original ornate shop display cabinets reinstated to house
artefacts from the site alongside covetable design objects. Upstairs is
the Gowings Bar & Grill where food director Robert Marchetti and QT
Sydney executive chef Paul Easson (ex Melbourne Rockpool) present a
European brasserie menu with a seafood accent for the Sydney palate.
Upstairs again is the Gilt Lounge for a quiet after-dinner drink or
cocktail till late.
Public areas and their styling are the work of architect Nic Graham’s
team, while the hotel’s 200 guest rooms were done by Shelley Indyk
(Indyk Architects). In deference to the vintage of these stunning
buildings, the two design teams have gone for old-world allure with an
eclectic edge, incorporating both conserved artefacts and newly
commissioned art. Curator of the public area artwork Amanda Love brings
together Adelaide artist and maker Richard Blackwell and Sydney sculptor
Morgan Shimeld, whose work will feature in the guest rooms.
A lot of restoration and interpretive design work has gone into
merging these two significant buildings. Heritage consultant Jonathan
Bryant from Graham Brooks and Associates worked closely with the project
architects Woodhead, and interiors consultants Indyk Architects and Nic Graham + Associates. Bryant describes the resulting pastiche as
“spectacular.” A lot will be written about this project in the coming
months, both from the perspective of interior design and
heritage restoration.
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