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Greenhouse Sydney: é possível ser “verde” numa grande cidade

quinta-feira, 10 de março de 2011 - 16:03
postado por Younger Intercâmbio

Opening Times

Mon-Sat 7am-12 midnight; Sun 10am-10pm

At

Campbells Cove

Address

The Rocks

Sydney, 2000

“Some people in the building industry regard it as possibly the greenest building on Earth,” says architect Joost Bakker. “Because it’s been considered on so many levels, it probably is.”

Bakker is the Dutch-born, Victoria-based designer of Greenhouse Sydney, the pop-up bar and restaurant that is about to open on the harbour, opposite the Opera House and in front of Quay restaurant, for eight weeks. The project is designed to demonstrate a range of sustainable urban practises in as visible a location as possible.

The venue is constructed from 100 per cent recycled or sustainable materials. A rooftop garden grows vegetables and herbs that are served in the restaurant downstairs. Only local or sustainable produce go into the food and drinks menus and the venue is rubbish-bin free – only waste that can be composted is allowed onto the site.

“The walls are made from locally sourced plywood,” explains Joost (pronounced Yoast). “The skeleton is recyclable 1.2mm steel and there are straw bales in the walls, ceiling and floor. I’ve made the furniture out of aluminium irrigation pipes, the tables are old billboards from the Rocks, and there’s lots and lots of details, like old Little Creatures beer bottles that we’ve used to make beer glasses.”

Following on from Greenhouse venues in Melbourne and Perth, the project is the brainchild of Joost and Melbourne restaurateur Jason Chan. The restaurant will seat 90 people while the rooftop bar can accommodate a further 100 patrons; Chan anticipates serving around 1,000 meals a day. Menu staples including breads, pastries, pizza, yoghurt, butter and tonic water will all be made on site.

Chan, who is taking Greenhouse to Milan, Berlin, Budapest and London, says that he has local restaurateur Neil Perry to thank for the project’s Sydney stint. “Neil was quoted saying it was such a shame Sydney was not getting [Greenhouse] before it went away overseas. Sydney Harbour Foreshore Authority heard about our plight and really came to the party.” The NSW government have ponied up $300,000 to make the project possible. “When the Foreshore Authority offered us the site I was speechless – it has one of the most famous views in the world,” says Joost.

In keeping with the theme of ‘locally made’ the venue will showcase Australian spirits including the Tradewinds Gin from WA, 666 Vodka from Tasmania, Bakery Hill Whiskey from Victoria, and Holey Dollar Rum from Queensland. Beers are Stone and Wood (NSW) and Little Creatures (WA) while wines are by Foster e Rocco (Vic) and the Natural Selection Theory (NSW).

Fonte: TimeOut

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