An Urban Focal Point– Barangaroo House by Collins and Turner
The prominent and unusual form of Barangaroo House by Collins and Turner has a strong visual presence that welcomes visitors approaching from all directions.
Located on the southwest extent of the Barangaroo South precinct, Barangaroo House by Collins and Turner is the result of a competition organised by Lendlease and the Barangaroo Delivery Authority. The design strategy follows a response to the site and the brief, which included the holistic integration of both edible and ornamental plants. The free-standing three-storey building has street frontages and suits the needs of a major restaurant by Matt and bar venue, fitting suitably in with the context. From the beginning, the design team at Collins and Turner sought to propose a design with a strong visual identity, responding to the needs of the brief as well as the uniqueness of the site. Co-founder of Collins and Turner Huw Turner explains that the “project is a rare thing – a freestanding, three-storey building in the middle of the city.”
Externally, the building is easily identified by its sculptural and three-dimensional curving timber façade. It has become a much-loved part of the city, using concentric timber dowels that have been individually steam bent into shape and charred using the Japanese technique of shou sugi ban. Treating timber this way not only minimises maintenance but is also nostalgic of the primeval act of burning wood, which is an essential part of historic cooking processes. The processes of steaming and charring timber were “a unique synergy between form and food making that intrigued [Collins and Turner],” Huw remarks.
The curved plan affords a free-flowing space around the building, activating engagement from the waterfront promenade and adjacent streets. “The open layered forms of the building draws in the light in unique and unusual ways, reducing hard-edged shadows,” Huw says. The frameless glazing on the ground level creates a seamless connection between the interior and exterior, achieving multiple welcoming entry points and boasting the panoramic views of the harbour.
Curved forms on the upper levels are adorned with waterside balconies on both the northern and southern orientation of the building. Raised planter boxes are integrated into the circumference of the building, establishing a continuous growing area that the restaurant utilises. To date, the building is subdivided into three distinct venues that are interlinked by an internal sculptural staircase. HouseBar, a classic waterside pub, the fine dining Bea Restaurant and Smoke Bar, a chic cocktail bar, which is owned by leading Australian hospitality group Solotel. The menus for each venue have been carefully crafted with a focus on innovative cooking and incorporation of Australia’s native produce by one of Australia’s most celebrated chefs, Matt Moran and Cory Campbell.
“The soft forms of the building serve as an organic counterpoint to the steel and glass expression of its commercial neighbours and looks to a future where traditional boundaries between nature, architecture, urbanism and social interaction have evolved into a new kind of experience,” Huw concludes.
