If sustainability is a regularly over-used restaurant industry claim, a more serious approach to the practice is emerging. The latest push in sustainability isn’t about using recyclable takeaway containers and eco-friendly cleaning products; it’s the whole restaurant.
Restaurateurs inheriting existing restaurant spaces have often felt the need to wipe away all traces of the former occupant. But with one eye on the current economic climate and another on sustainability, more are cleverly retaining those interiors, like a celebrity wearing an outfit to two events.
The same is true at Bottega Coco, which opened last week in the former home of Bel & Brio at Barangaroo. Restaurateur Garry Simonian was able to save almost 80 per cent of the luxe fitout, which cost millions when it opened in 2016 and drew comparisons with a Venetian villa.
The Age Article – Bottega Coco opens at Barangaroo