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Paul Kelly Design is a specialist hospitality design

company, which has an in-depth understanding

of the local and international F&B landscape.

With 20 years of experience, Paul Kelly Design

has successfully completed over 300 venues

throughout Australia and Asia. The wide variety

of these offers and the fact that they are

positioned across the full market spectrum,

highlights the fact that Paul Kelly Design is a

strategic partner. Paul Kelly Design delivers the

unique requirements of the client and each

project, providing much more than an isolated

aesthetic interior design response.

Paul Kelly Design provides a differentiated

service for its clients, by offering a strategic and

comprehensive business solution. Paul Kelly

Design has the capability and expertise across

these key areas 1) Marketing 2) Operations and

3) Building and construction. In today’s competitive

market, Paul Kelly Design can maximize the

opportunity of each venue. When ‘space’ and

‘interior design’ aesthetics are not the only

important components, Paul Kelly Design uses

multiple tools to successfully tailor every unique

offer to its specific target audience.

Introduction

“The Paul Kelly Design is a

premium interior design and

architecture brand, compared

to our competition. We offer

strategic value to each client and

our contributions in marketing,

operations and building and

construction are critical factors to

ensure your projects success.” Paul Kelly

Salaryman is a ramen dedicated Japanese

restaurant set in a raw and distressed

interior. The space is inspired by the

collection of small bars and restaurants

hidden in the backstreets of Tokyo’s

Omoide Yokocho (Memory Lane).

The open dining space is intimate and

rough-hewn, featuring a giant mural of a

Japanese woman with thick resin paint

drips, symbolising the blend of Japanese

and inner city ‘cool’ dining. Worn and aged

blockwork and brick walls surround the

space, alongside the dining area with its

open action filled kitchen. The kitchen bar

counter is created using concrete sheets

with origami / Tokyo post war inspired

shapes.

Category Restaurant

Budget Sub $1.0M

Year 2015

Size 230m2

Salaryman

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This European steak house offers a unique

environment to enjoy an extended dining

experience through a variety of seasons.

The combination of classic euro styling

and a post-industrial concrete shell

brings this project together harmoniously,

creating a visually dynamic food and

beverage experience.

Featuring an expansive open kitchen and

a dining room for 150, this classic room

surrounds a central zinc table which is the

heart of the space, seating up to 20 guests

in a period ‘feast’ experience. The bar area,

situated opposite the restaurant allows its

customers a casual food and beverage

affair in a world away styled interior.

Category Restaurant

Budget $3.8m Fit-out

Year 2014

Size 730m2

Marble and Grain

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Black by Ezard is a truly unique international

steak house and contemporary dining

experience. Located within the Star Casino

in Sydney and partnered with Melbourne

based celebrity chef Teage Ezard, Black by

Ezard is a sophisticated, refined, tailor-made

restaurant concept that seats 150 guests.

Paul Kelly Design has created what can

only be described as a masterpiece in

this restaurant’s design, with its use of

rich yet approachable materials, stone,

timbers, leathers and dramatic lighting

— making this one of the country’s most

popular steak restaurants.

Category Restaurant

Budget $4.5m Fit-out

$2.0m Base (PKD)

Year 2011

Size 745m2

Black by Ezard

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The Oaks Hotel is one of the most iconic

and recognised hotels in Australia. Paul

Kelly Design has created a unique identity

with a strong link to the hotel’s history by

developing a classic food and beverage

concept that’s built for a wide, yet

discerning clientele.

The Bar & Grill steak house concept

services customers through an old butcher

shop, placing them in front of the action of

the kitchen and surrounding them in fine

wine and Art Deco styling.

Category Hotels & Pubs

Budget $5.5m Fit-out

$1.0m Base (PKD)

Year 2013

Size 665m2

The Oaks Hotel

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Sydney’s The Star Casino has let Paul Kelly

Design loose with Chef Chase Kojima

to create a 200 person space through

a design junction of Tokyo and Sydney,

known as Sokyo. This contemporary

Japanese restaurant, located on the

ground floor of The Darling Hotel, has a

refined contemporary aesthetic, assisting

in its success as one of the most popular

Japanese restaurants in Australia.

Researching the culture behind the Tokyo

based Kaiseki style, Paul Kelly Design has

created a series of unique spaces to like

the cuisine on offer continually amaze, and

transport the customer to the dizzying

heights of Chase’s cuisine.

Category Restaurant

Budget $4.2m Fit-out

Year 2011

Size 985m2

Sokyo

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The iconic Bourbon & Beefsteak has been

reinvented by Paul Kelly Design, taking this

space to an international level influenced

by a mixture of Chicago and New York, with

the music edge of New Orleans.

The Bourbon feels like it has always been

there, just as you would image the classic

Bourbon to be, its materials are real, the

textures are refined and the interior is one

of the most beautiful experiences to be

a part of.

This new design incorporates a breath-

taking, state of the art, fully outdoor

30-machine gaming room.

Category Hotels & Pubs / Gaming

Budget $4.5m Fit-out

$5.0m Base (PKD)

Year 2013

Size GD 1,300m2

Total 5,200m2

The Bourbon

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The Macarthur Tavern, located in Greater

Western Sydney, has a new gaming

destination. The room provides a resort

expression of opulence and wealth while

incorporating an energetic environment to

provide the perfect suite for gaming. The

vibrant custom carpet is balanced by the

subtlety of natural timber panelled ceilings

and feature stone wall cladding.

The room allows for full smoking

throughout while offering a full service bar,

private facilities, gaming and TAB areas,

making The Macarthur Tavern a standout

for serious players.

Category Gaming

Budget $1.2 M fitout

Year 2015

Size 360m2

The Macarthur

Tavern

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Vic’s Meat Market is the brand behind Victor

Churchill’s and is all about the flavour and

taste of the world of the carnivore. This

venue is a dedication to the expansive

nature and detailed preparation of sourcing

the best product in the market.

This space is split into two sides, with the

world’s first open air butcher on one side

and a walk through Southern inspired

smoke house and Wagyu grill on the

other. The design aesthetic is based on

the perception of craftsmanship by using

recycled timber materials and a classic

industrial base. The result is a clever retail

space dedicated to the cause.

Category F&B Retail

Budget $1.8m Fit-out

Year 2014

Size 440m2

Vic’s Meat Market

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The Ivanhoe Hotel, located in Sydney’s

beachside Manly, is a venue spanning four

floors, capturing several distinct markets

based on the various food and beverage

offers positioned within the venue. The

venue’s design aesthetic is coastal with

a Hamptons influence, bringing through

a palette of white with subtle highlights

of soft blues, jade greens and weathered

driftwood greys.

The design direction has links to a classic

coastal interior and is intended to exceed

the expectation of the customer by creating

an atmosphere of quality and subtle design.

All of the exterior spaces of this venue are

operable allowing year round use, with

customers enjoying dynamic landscape

architecture and vibrant use of materials.

Category Hotels & Pubs

Budget $6.0m Fit-out

$2.0m Base (PKD)

Year 2012

Size 1,800m2

The Ivanhoe

of Manly

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The Garden Pavilion is the latest offering to

the Oaks Hotel in Neutral Bay. This space is

utilised as a function venue for up to 100

seated guests, utilising a private bar and

kitchen facilities all located within a space

that is heavily influenced by the zinc clad,

English orchid conservatories of the 1800’s.

The intimacy of this space created by

hanging plant-covered mesh screens and

the crisp ceiling dynamics produce the

perfect synergy with classic colour tones

and old-world ‘Oaks Hotel’ charm that

customer expect. This is a beautiful sun-

drenched space, perfectly executed and

balanced in design and functionality.

Category Bars

Budget $1.2m Fit-out

Year 2013

Size 135m2

The Garden

Pavilion

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The Italian Kitchen is a classic approach

to casual Italian cuisine, with a covered

outdoor dining area, indoor private dining

spaces and an intimate bar area. Working

with Dedes Group, this venue is located

within the Westfield Miranda and is a new

approach to mall style dining. The colour

palette and materials are soft and light,

reminiscent of coastal southern Italy, with

a relaxed and approachable menu that was

created by celebrity chef Danny Russo.

The complete development is a success

in its ability to take guests on a journey

through classic design and simple Italian

food, allowing the business to appeal to

a wide variety of customers.

Category F&B Retail

Budget $1.2m Fit-out

Year 2014

Size 400m2

The Italian

Kitchen

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Located in the heart of the city, this

club is exclusive and private. Catering

predominately to a senior clientele the

club was strategically focused on re-

positioning their Buttery to attract a

younger member base.

The project is a casual all day dining

restaurant with views over Sydney’s iconic

skyline. We looked to elevated the dining

experience and by including a small bar

we created a mood that encouraged

younger patrons to stay and enjoy

themselves later into the evening.

The design is classic and sophisticated

with contemporary art deco details.

Category Restaurant

Budget $1.5m

Year 2015

Size 200m2

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Private Member’s

Club, Sydney

Betty’s Burgers and Concrete Co. is located

on Hasting Street Noosa, QLD. The concept

was developed by the powerhouse duo

of Paul Kelly Design & CONCRETESEED.

The food is nostalgically positioned as a

‘classic burger joint’ offering, serving the

juiciest and most mouth-watering burgers

around. The frozen custard and signature

‘Concretes’ set this throw-back apart from

the rest.

The interiors concept is a fusion of 1950’s

fun and the rustic appeal of a weather-

beaten beach shack, it’s relaxed in its

simplicity with a few quirky twists. Betty’s

Burgers and Concrete Co. is now on the

precipice of national expansion.

Category F&B Retail

Budget $1.2m Fit-out

$500k Base (PKD)

Year 2014

Size 140m2

Betty’s Burgers

& Concrete Co.

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Paul Kelly Design Pty Ltd77 Bay StreetGlebe NSW 2037Australia+612 9660 8299paulkellydesign.com.au