OKO Dessert Kitchen

OKO Dessert Kitchen

Food + Drink
Bars, Nightclubs, Restaurants division

Designer:Studio Gascoigne Limited

Shopfitter:Sage Manufacturing

Retailer:OKO Dessert Kitchen

Design
Description

Oko Dessert Kitchen is a 125m2 restaurant offering speciality desserts, patisserie items, Mövenpick ice creams, coffee, tea and a full bar service. The site, facing Auckland’s Aotea Square, also offers coffee, lunch, take-out ice-cream and late night suppers. A full commercial kitchen, including walk-in cool-rooms, was required.

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The clean, functional aesthetic is up-market enough to reflect the premium-priced dessert offer without discouraging casual coffee and ice cream customers. The clean, geometric forms reflect the modern nature of the desserts created. Spaces transition from outdoor (common area) areas to a shop-front show kitchen to bar and servery areas and finally to the semi-enclosed dining area facing an atrium. The resulting progression goes from open space to more intimate dining. The design also to accommodates a large structural brace determining main circulation paths.

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The large commercial kitchen housed cool-rooms and required major mechanical services which determined much of the space’s planning. Detailing was kept clean and minimal while the white Carrara marble also hints at more traditional French patisserie or an Italian gelato shops. Gold-painted accents, tile and timber are also contribute to the traditional materials palette. Flooring is a stone-like ceramic for durability.

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The large commercial kitchen housed cool-rooms and required major mechanical services which determined much of the space’s planning. Detailing was kept clean and minimal while the white Carrara marble also hints at more traditional French patisserie or an Italian gelato shops. Gold-painted accents, tile and timber are also contribute to the traditional materials palette. Flooring is a stone-like ceramic for durability.

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Overall the interior is designed to hint at both traditional and modern food spaces without being able to be pigeonholed as a cafe, patisserie or typical full-service restaurant. Angled forms and mirrors are used to break-up and visually widen the narrow, sub-divided space. Almost half of the tenancy is devoted to the commercial kitchen and storage. The seismic brace dominates the space yet, we believe that the interior “works” as a series of unique open or more intimate spaces. The final result reflects the unique nature and personality of our client’s product offer while accommodating a full production kitchen servicing other sites.

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