Concept design for a restaurant interior and landscape.

A converted warehouse on Cadogan Street, designed as the first Sydney restaurant for chef Nornie Bero's Mabu Mabu Group. Nornie is a Meriam woman from the Torres Strait who built her restaurants on a philosophy of "help yourself," and the space needed to carry that generosity into the built environment. The research began with Indigenous art and storytelling: earth, water, fire and air, and the communal act of cooking and eating together.

Those four elements became the framework for everything that followed: a firepit, an edible native garden visible throughout, gathering spaces and a sky lounge reached by a spiral stair. The warehouse fabric is kept and layered rather than stripped back.