The project reimagines the pavilion as an open-plan dining room and state-of-the-art kitchen, surrounded by the natural landscape. Constructed almost entirely from Victorian materials, the restaurant features a sculptural entry made from handmade, hand-pressed and hand-sanded vertical bricks inspired by elm bark. Inside, Australian craftsmanship is expressed through curved brickwork with seeping mortar, hand-made clay tiles, seamless decorative screed and Dekton-clad kitchen equipment.

The façade was upgraded with brick, concrete, steel-framed glazing and compressed cement sheeting, supported by significant structural works including new footings, headers and an extension to the existing building. The result is a warm, grounded dining environment that harmonises with the Gardens and elevates Hugh Allen’s culinary vision.