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BRIEF: To create an upmarket seafood restaurant focusing on fresh, sustainably sourced fish and seafood.

IDEA: Weathered copper shutters and hints of brass offset against textured wall finishes and French flourishes. 

OUTCOME: Inspired by Mediterranean seaside shacks with touches of luxury and attitude and a  basement area that offers a dining table to seat 20 people flanked by fish tanks containing live lobsters and shellfish.