In the 1990s, Sydney’s hospitality industry was under the craze of a spartan and noisy minimalism. Luigi Rosselli Architects emerged with a series of restaurants, cafes, bistros and bars that provided a total sensorial pleasure: visual, aural and tactile. The public response was enthusiastic; reviews and awards named Cicada and Belmondo as the best restaurant designs. The more recent pizzerias and osterias have maintained these sensorial qualities of the fit-out; colours, textures and artwork all contribute to the pleasure of the senses.
The food experience requires attention to all details, from the custom designed lighting to the bespoke furniture, Luigi Rosselli Architects is involved in all aspects, including graphics and uniforms.
Pompei’s trattoria, pizzeria and gelateria sees the Venetian backdrop of George Pompei’s childhood transplanted into the eclectic surrounds of Bondi. Inspired by John Ruskin’s exploratory text The Stones of Venice, the design channels the Byzantine use…read more..
Osteria BALLA Manfredi
Osteria BALLA Manfredi is the result of the close collaboration between Architect Luigi Rosselli, Chef Stefano Manfredi and Restauranteur Julie Manfredi-Hughes. Luigi and Stefano have in common a Milanese origin. The Milano of Stefano and…read more..
ART Gallery of NSW Restaurant
Part of the recent additions of the AGNSW was the new restaurant and function space and the refurbishment and extension of the café. While an art gallery needs mostly wall space, this restaurant has no…read more..
The Rocks Adaptive Reuse
The George Street North Branch of the English Scottish and Australian Chartered Bank was designed in Venetian Gothic style by William Wardell and completed in 1885. It is considered to be a ‘gem’ of non-ecclesiastical Gothic…read more..
Located in a former woolstore in The Rocks where the lanolin oil is still impregnating the old timber floor and hardwood posts, this restaurant is a building within a building. The cavernous shell of the…read more..