Our approach to hospitality design is firmly built on the creation of unique and unforgettable dining experiences. As part of this, we encourage our staff to directly immerse themselves in the local scene, exploring new venues and designs firsthand. Such experiences generate invaluable insights and a chance to grow their own design work. H&E designers Nat, Megan, and Annalise, recently experienced Sydney’s buzzy CBD venue, Clam Bar (from the team behind Bistrot 916 and Pellegrino 2000).

DESIGN

Nat: The design has used the baseline of the existing space well, maintaining relevant features. The palette is rich in tone, the glossy veneer walls aptly reflect the feature lighting playing into the intended narrative.

Megan: The cumulative experience of the rich timber palette, warm tinted glass light features, thoughtfully placed vintage pop adverts, and an ornamental wall hung snapper paired with modern curvaceous art pieces created an atmosphere woven with its brand without appearing overtly themed.

Annalise: To add to the above, the space skilfully and subtly employs contrasting gestures, which intertwine to create a unique and warming space. Delicate and sophisticated table settings, warm timber tones and ornate lighting fixtures sit in contrast to vintage food posters and hand-scribbled chalk against bronzed mirrors.

FOOD

During our visit, we found that although the menu had limited options for some dietary requirements, the staff was exceptionally helpful in guiding me towards suitable choices. We indulged in the seafood offerings, opting for the Tuna Poke, a Snapper Ceviche, and the Calamari Special. The flavour combinations were delicate and varied.

Annalise: All chosen dishes showcased a multitude of culinary techniques and flavours, with a focus on highlighting the freshness and quality of the ingredients used. When paired together, each dish completed the other well, to form a well-rounded and lovely meal.

SERVICE

Nat: The staff were very knowledgeable on the specials and the general menu items. Although some clarification was required for our dietary requirements. The service was mostly prompt and consistent throughout the entire evening. When delivering mains, the service slowed and a few items were delayed, however understandable due to cooking and preparation times.

BRANDING

Megan: The branding evokes a mood that is consistent with the offer. Their typology and logo scale has elements of tradition and legacy, with a modern undertone. We found the space and identity to be unlike anything previously experienced in Sydney. The Americana nature of the ‘sitting room’ environment was well paired with the diversity of the menu items.

Annalise: The branding more generally, from a social media perspective, seems consistent with the owner’s hospitality strategy as a whole. Their other two restaurants, Pellegrino 2000 and Bistrot 916 utilise a similar marketing strategy and aesthetic. There is a focus on capturing food items and positioning them as ‘instagramable’, candid and relatable, which sits seamlessly with the social media trends of today.

VERDICT

An after-hours gentlemanly sitting room. The delicate nature of the food paired with small odes to mid-century America created a luxurious yet joyful experience.