The distinctive industrial design of Void Acoustics’ premium products are obvious to all, but Void Acoustics credibility among club owners, DJs, performers and audiences is as much for its high-performance sound.
The highly anticipated 2014 opening of London club Mode, erupted with sets from Rudimental and Bakermat. Formally the Supper Club, Mode has been totally redesigned in a lavish flavour by Robin Collings of Glastonbury Festival’s Shangri-La installation fame.
The club’s avant-garde styling was crying out for a sound system that would complement the space, and it became apparent from an early stage of the design that a Void system would best achieve this. A cluster of six Stasys Xair does the heavy lifting, filling the room with breathtaking low frequencies, while two Nexus 6 immerse the club’s enthusiastic participants with smooth and precise mid-top.
The installation didn’t end there: a pair of Tri Motions with Trinity Xi subs are used in the DJ booth, while the rest of the club is graced with Venu 10 and Indigo 6 for fills. The system is winning rave reviews from the press, with DJ magazine institution Mixmag stating that Mode has “one of the most accomplished sound systems in the world”.
Closer to home, Melbourne’s Munich Brauhaus (arguably the world’s best looking beer barn) has recognised the unique combination of aesthetics and performance only Void Acoustics can offer. Meanwhile, the hipster chic of Forester’s Hall matches the craft beer with a soulful roster of live music throughout the week, all via a gloss-black Void Acoustics Air Motion front of house system.
Representing Void Acoustics in Australia is Audio Logistics, a boutique full-service AV supplier that understands the distinct demands of hospitality operators as much as the practical needs of an AV installer. In other words here is a supplier who talks your language, has the time and energy to work with you on the right PA spec, and the brands and expertise to follow through, ensuring your installation completely meets your requirements.
Audio Logistics understands that, yes, it’s got to sound great, but it’s also got to look great.
Jupiters Hotel and Casino
Broadbeach, QLD 4218
(07) 5592 8100 or jupitersgoldcoast.com.au
Jupiters Hotel & Casino has commissioned Luchetti Krelle to create two new dining venues as part of its $345 million redevelopment. Kiyomi, a Japanese restaurant and bar is open today and Italian restaurant Cucina Vivo will open later this summer.
Jupiters Hotel & Casino Managing Director Geoff Hogg says both venues will attract new guests to the property with innovative design features as well as world-class cuisine.
“These new restaurants will play a big part in transforming Jupiters Hotel & Casino into a world-class integrated resort,” he says. “We believe these new dining experiences will set new standards for the Gold Coast food and bar scene.”
237 Edward St, Brisbane 4000
(07) 3144 3000 or jamieoliver.com/italian/australia/brisbane
Jamie’s Italian Brisbane opened its doors in November. peckvonhartel (in association with the UK’s Martin Brudnizki Design Studio) was once again selected by PRG (Pacific Restaurant Group) to design the interiors, located within the heritage-listed Rowes Arcade building in the Brisbane CBD. Split across 2 levels, it is the largest Jamie’s Italian in Australia, accommodating up to 240 guests.
Key design elements include a lively bar area located at the restaurant entry to activate the space and capture the interest of passers-by. The island antipasti bar adorned with cured meats is flanked by an open dining area furnished with brightly-coloured industrial stools and booths. A chandelier of oversized silver-tipped lamps extends from the entry deep into the restaurant.
Exposed sandstone walls and timber floorboards reveal the character of the original building while an eclectic mix of furniture, booths, lighting, colours and materials have been introduced to create a fun yet relaxed dining
atmosphere for guests.
The Brisbane restaurant is the fifth Jamie’s Italian to be opened in Australia following the success of the Sydney, Perth, Canberra and Adelaide restaurants. peckvonhartel has provided interior design services for all five venues, giving each venue its own distinct identity through a thoughtful response to its location and context.
A beachside gem with a community outlook and an all-day appeal.
(02) 9981 7333 or collaroyhotel.com.au
Story: Christopher Holder
The Collaroy is shipwreck. Well, at least originally it was. A steamer called the Collaroy went down off the coast in 1881, which accounts for the suburb’s name. The Collaroy Hotel is now a fresh new venue that’s going full steam ahead, serving the Northern Beaches community from dawn to dusk and beyond.
Sassy, sophisticated… pink. Arguably the best nightclub space in Melbourne has a new name.
425 Collins St, Melbourne VIC
The best nightclubs are a journey rather than a destination, and Ms Collins is no different. The journey began for Roar Projects (the team behind Melbourne nightclub institution Alumbra) when they met the eponymous Ms Collins — a Parisian socialite and one-time can-can dancer of the ’60s. Vivacious and outrageous in equal measure, Ms Collins became a touchstone.
The resulting venue with its Black Milk interior design is a playful, opulent, versatile and rewards repeat visits: you could enjoy a week of long Ms Collins nights without repeating your experience — there’s plenty to keep the boredom police at bay.
The Charming Squire:
3/133 Grey Street, South Brisbane QLD
(07) 3077 7254 or thecharmingsquire.com.au
Story: Guy Harrison
When a veteran husband and wife-owned hospitality group like Mantle Group with nine previous pubs under their management team up with Australia’s largest Boutique Brewer James Squire your tastebuds can’t help but be tantalised.
Introducing The Charming Squire, located in Brisbane’s hospitality hotspot of Southbank. Nestled between the train station and exhibition centre, there’s plenty of passing foot traffic, and The Charming Squire design makes the most of the position. Mixing bar and function space, micro brewery, restaurant and not forgetting the café with on-street dining. It certainly makes its presence felt on ground level. This is further enhanced by the open plan glassed-fronted kitchen where the signature slow-roasted rare breed pork can be seen rotating away on the coal-fired spit — carnivore’s catnip!
Mordeo Bistro & Bar
126 Phillip St, Sydney NSW
(02) 9232 4789
Story: James Dampney
A big space requires a big flourish.
Growing up in a Greek household surrounded by family members who all had a passion for food, Nick Aspros was always likely to move into the hospitality game. The love of food preparation goes all the way back to his grandparents on both sides, with one grandfather plying his trade as a wholesale fishmonger and the other running his own deli. It was then passed down to Aspros’ parents, who ran cafés and delis throughout their working lives and helped foster and develop Aspros’ own interest in food. “We’ve always been involved in food and hospitality,” he explains. “From a young age, there was always lots of cooking at home.”
The Carlisle Bar
2 Kellett St, Kings Cross
Story: Lucie Robson
Sydneysiders who can’t make it to New York should head to The Carlisle Bar, a new split-level bar and nightclub sprawling between two streets in the heart of the Cross.
The old premises of The Sapphire Lounge can now accommodate after-work drinkers and late-night revellers over three bars and a roped-off VIP area, all with a Manhattan sheen.
184 High St, Prahran VIC
Story: Christopher Holder
Photography: James Brereton
It’s been a colossal year for Charlie Dumpling. Back in February, Executive Chef Dylan Roberts’ (formerly Claremont Tonic, Ezard, Cutler & Co) new venture opened its doors on High St Prahran (near Chapel Street), in Melbourne’s fashionable and leafy east.
“Everyone loves dumplings,” says Roberts, without fear of contradiction. “Charlie Dumpling offers guests favourites such as Steamed Pork Dumplings and Prawn Har Gow but we’ve added a twist with edgy dumplings such as snapper, chilli, lime and blackbean and, my personal favourite, Peking Duck with spiced plum sauce”. Yes, I know, mouthwatering stuff.