The creation of original and unique interior architecture within the confines of Sydney’s diverse and varied dining scene is no easy task. Matt Woods has risen to the challenge on his latest project, The Dessert Kitchen, transforming a small and neglected site on the fringes of Sydney’s Chinatown, into a fresh and calming oasis for lovers of sweets.

A well-established brand in China, The Dessert Kitchen’s first foray into Sydney called for a casual yet well-resolved and mature design response, reflective of the brands menu offerings. Off white bricks are used in both common bond and lattice, which are then sculpted, offset and curved to form the primary feature of the minimalist interior. A natural palette, with a focus on simple and warm timber tones, compliments this unfussy backdrop. Reclaimed Stringybark, a variety of Australian Eucalyptus, is combined with Tasmanian Oak, and is subtly detailed as bench seats, table tops, furniture and an overhead bar gantry. This monolithic form anchors and frames the service areas of the space.

With strictly budgeted outcomes, the master-planning objective was to take advantage of the existing architectural forms. Further to this and with sustainability at the heart of every design decision, great efforts have been made to ensure the environmental comfort of all patrons. The perforated gantry cladding serves as both a visual feature, a storage device, and conceals within its framing acoustic treatments.

De-materialisation is a further influencing factor, and restraint has been shown with the specification. All timbers are FSC certified or recycled; all paint finishes are VOC free; lighting is energy efficient or LED: and every material has been assessed for it’s embodied water and energy content.