The architectural idea is singular: a circular plan creates a building ‘in the round,’ wrapped on all sides by tiered balconies and charred timber dowels. The facade is formed from steam-bent timber, treated using shou sugi ban, referencing both culinary practice and material longevity. Deep planters surround each floorplate, blurring the sense of an edge. The circularity prioritises movement and waterfront views with the balcony offering continuous circulation and the ground floor opening several connections to the promenade. Interior planning maximises daylight and visual transparency; the curved form encourages approach from all directions, making the venue a point of reference within the precinct. 

The building’s technical development was rigorous with complex cantilevered slabs designed around an existing core and bespoke façade systems providing spatial clarity. Sustainability targets were met through detailed analysis of materiality, construction sequence, and operational efficiency.

The building opened in 2017 and has received multiple awards, including the AIA NSW Commercial Architecture Award and a National Commendation for Commercial Architecture. The project exemplifies Collins and Turner’s capacity to deliver high-complexity, contextually responsive architecture that combines sculptural presence, functional sophistication, and enduring urban impact.