Chicken & Beer Richmond by Co-lab Architecture

Chicken & Beer

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Working with the simple idea to serve beer can chicken, we were briefed to create a social, comfortable and interactive dining space for this new Richmond restaurant. Co-lab worked closely with a graphic designer, sourced from our talented network, to develop the brand identity and spacial brand story. Imagery, illustrations and fonts are used throughout the restaurant with the specially created graphics incorporated into custom made leadlights over doorways. The concrete flooring was exposed and polished, while the walls were stripped back revealing brickwork and texturally chipped rendering. This informed the rest of the architectural design, following a relaxed theme relying heavily on timber and brand-specific details. The narrow space required careful interior design consisting of a galley style servery and point of sale, a big communal table and smaller tables for groups of 2 or 3. Synthetic grass was employed outside to create a textural point of interest.

Working with the simple idea to serve beer can chicken, we were briefed to create a social, comfortable and interactive dining space for this new Richmond restaurant. Read more

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restaurant cafe hospitality interior fitout commercial architecture

Project team

Co-lab Architecture

Working with the simple idea to serve beer can chicken, we were briefed to create a social, comfortable and interactive dining space for this new Richmond restaurant.

Co-lab worked closely with a graphic designer, sourced from our talented network, to develop the brand identity and spacial brand story. Imagery, illustrations and fonts are used throughout the restaurant with the specially created graphics incorporated into custom made leadlights over doorways.

The concrete flooring was exposed and polished, while the walls were stripped back revealing brickwork and texturally chipped rendering. This informed the rest of the architectural design, following a relaxed theme relying heavily on timber and brand-specific details.

The narrow space required careful interior design consisting of a galley style servery and point of sale, a big communal table and smaller tables for groups of 2 or 3. Synthetic grass was employed outside to create a textural point of interest.

0h 7m