![]() ![]() ![]() “Some diners have been back three or four times since we opened, and that’s the kind of business we wanted. It’s an unfussy yet refined environment which, along with the tasty cuisine, is hitting the right notes with locals. To achieve this, Ewert Leaf emphasised the character of the building with exposed brick walls, textural timber surfaces and a range of ambient lighting solutions. Neptune’s ground level was conceived as a warm, inviting wine bar, evoking the rustic elegance small bar fit-outs often associate with vineyards in an urban context. “Those guys know how to run vibrant businesses, and because they had a clear vision, so they were great clients to have,” says Toby. The group had all done small bar fit-outs before, mainly on their own, but engaged Ewert Leaf for this new venture to navigate a tricky space with architectural expertise. With a seasoned group of young hospitality guns at the helm, including brothers Michael and David Parker (behind cool culinary hotspots Pastuso and San Telmo) as well as Nic Coulter and Simon Blacher (responsible for the hugely popular Saigon Sally, Tokyo Tina and Hanoi Hannah), the planning for Neptune took shape. “You couldn’t see a thing, it was pitch black! But we could all see the potential in it,” says Toby Ewert, Director of Ewert Leaf Architects. Having once housed a secret bar concealed behind the old takeaway frontage, there was a total lack of existing natural light. Located on a commercial strip in Windsor at the former Charlie Dumpling joint, the original site came with kitchen facilities but was constricted, long and dark. Though a visit to Neptune Food & Wine today would suggest otherwise, Ewert Leaf encountered something of an uphill battle in creating the venue’s effortlessly stylish ambience. ![]()
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