
The Meat & Wine Co. | Circular Quay
The Urban Safari: Reimagining the African Boma in Sydney’s CBD.

The Challenge
"I want to take people on an African Safari in the middle of Sydney's CBD."
The brief was as simple as it was ambitious. The challenge lay in translating the raw, expansive energy of the African savannah into the sophisticated, high-density fabric of Circular Quay.
We needed to move beyond mere "theming" to create a deeply immersive environment that balanced traditional Zulu architectural principles with the refined expectations of modern Australian hospitality.
Every element had to serve a dual purpose: sensory storytelling and operational excellence.
Our Approach
Form Follows Feeling: An Afro-Centric Sensory Journey.
Guided by our Design for Behaviour™ philosophy, we developed a space that engages the subconscious through the "Savannah Hypothesis"—the innate human preference for open landscapes punctuated by points of refuge and community.
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The Reimagined Boma: Drawing from Zulu circular kraals, we created "Boma" pods. Traditionally community enclosures for safety and decision-making, these units feature heated booth seating facing a central fireplace and acacia trees. This layout fosters an immediate sense of belonging and "community" within an intimate dining bubble.
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Sacred Fire & Storytelling: In African culture, the hearth is the emotional anchor of the home. We integrated a central fireplace as a social pivot point, encouraging meaningful conversation and providing a literal and metaphorical warmth that grounds the entire restaurant.
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The Acacia Canopy: We installed five custom-built acacia trees, complete with integrated lighting and speakers. These trees do more than provide shade; they play curated African safari sounds and represent the traditional African "place of knowledge," bridging nature with cultural heritage.
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Tactile Innovation: We reinterpreted decorated clay walls as soft, upholstered surfaces, providing a tactile surprise for guests. To complete the immersion, the air is infused with the scent of petrichor (the smell of rain on dry earth), and the soundscapes feature subtle African poetry.
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Ergonomic Craft: Functionality was "hacked" into the furniture; custom table cut-outs allow staff to greet and serve guests individually from the centre of the Boma, enhancing the personal connection between server and diner.
"It takes a village to raise a child, and it took a village of craftsmen and innovators to raise this Safari. We didn't just build a restaurant; we built a journey where tradition meets modernity through the philosophy that form must always follow feeling."


"Art often asks a question, and design is the answer to the question."
Envirohacking Title
[Filler Text: Callie to provide specific Envirohacking narrative here. This section will detail how the design ‘hacks’ the environment using sensory triggers like petrichor scents, directional audio, and thermal comfort to transport guests psychologically to the African continent.]


Envirohacking
[Filler Text: Callie to provide technical specifics here. This will include data-driven choices regarding the heated seating elements, the acoustic engineering of the "safari" soundscapes, and the use of fit-for-purpose sustainable fabrics.]
Project Details
Client: Seagrass Boutique Hospitality Group
Location: 1 InterContinental, 117 Macquarie St, Sydney NSW 2000 (Circular Quay)
COOOP.CO Team: Callie van der Merwe, Roberto Zambri, Calvin Janse van Vuuren
Main Contractor: GAXA Projects
Photography: Kera Wong Photography
In The Media
Hospitality Snapshots: The Meat & Wine Co. Safari, Circular Quay
FoodInSpace: The Meat & Wine Co Safari, Circular Quay, Sydney - Australia
Behance: The Meat and Wine Co., Circular Quay. Restaurant Design
Awards & Accolades
Materialised: Fit-for-Purpose Fabrics For The Meat & Wine Co. Circular Quay
GAXA Projects: Meat & Wine Co – Bligh Street Project Feature
Recognition: Shortlisted for multiple hospitality and interior design excellence awards.
























