In the midst of the suddenly trendy Braddon precinct, nestled amongst vintage clothing and recycled goods, is the Capitals newest eatery, Eightysix; a confident venue where raw meets refined. Inspired by contemporary Australian residential architecture the restaurant brings its own unique style to Canberra’s hospitality industry.

Owners, Armstrong & Royal, are adept at whipping up a wild house party ambiance, complete with old school beats and unconventional wait staff, whilst simultaneously serving up unpretentious seasonal produce.

The interior of Eightysix is in direct contrast to the frenzied theatrical atmosphere whipped up by the staff & owners. A modest palette combined with the use of humble materials sets the stage for the
dining experience rather than competing with it.

The best seat in the house is indisputably at the counter overlooking the open kitchen & bar. Here, beneath the fluted louver bulkhead, diners can behold the full spectacle of a serious working kitchen. Only the wash-up & dry-store are concealed from the customers behind a tiled wall where the weekly shopping list is nonchalantly scrawled. To cater for those customers after a more subdued affair, traditional table & banquette seating span the length of the dining space beneath the only menu in the restaurant.

A moody ambiance is expertly crafted through the use of indirect lighting and contrasting textural materials. The refined polished face blockwork & tallowwood bar, complete with finger joint detailing, is offset by raw cobblestone walls and burnished concrete floors.

Heralding the precincts industrial history raw steel work and exposed services are clearly evident throughout. Most notably a giant neon pays homage to the many caryards and factories which once lined the street.

At Eightysix special consideration was given to creating a fitout which is sustainably responsible and responsive to the local demographic. During the design and construction processes all of the locally
sourced, low VOC, materials where utilised in a way that maximised product efficiency and minimalised on-site wastage. Materials were also selected based on durability ensuring a hard wearing, long lasting restaurant.

Like any fitout the devil is in the details; in this instance all of the custom elements, from door handles to soap dispensers were created for aesthetical but also functional purposes. The timber ladder extending the height of the floor to ceiling wine rack is also utilised back of house to access the mezzanine floor integrated above the bathrooms, designed to maximise the available floor space for seating.

All of the interior décor, from furniture to crockery, was procured locally in an endeavour to support neighbouring businesses, minimalise transport and reduce embodied energy.

Collaboration with local artists is also manifestly entwined into many elements of Eightysix. Capezio Copeland worked in conjunction with local industrial designers and artists to create unique branding and customised furniture manifesting the embodiment of what was to be Eigthysix.