Richmond’s heritage-listed Union House has undergone a major facelift, reopening its doors recently as Union Dining.
After working together years ago at Mecca Bah in Melbourne’s Docklands, manager Adam Cash and chef Nicky Riemer have now joined forces to produce a contemporary European dining experience in the city’s fringe.
And with Adam’s experience as the front man at Cutler & Co, Three, One, Two and Ezard and Nicky’s work at the Melbourne Wine Room, Richmond Hill Café and Larder, Hong Kong’s H-One and Trunk, the pair sought out interior design experts peckvonhartel to direct the creation of their dream restaurant.
Drawing on their extensive hospitality experience, peckvonhartel were guided to use the spirit of the site’s previous use as a Greek tavern to create a place where staff and patrons alike would gather for food and drink.
“Having a sense of comfort in the dining room is of upmost importance to us,” Adam says. “Both of us grew up eating out with our families and benefitting from those times spent together, and we want Union Dining to be somewhere people can be themselves.”
And it was the idea of a ‘union’ that provided the strongest influence in mixing old and new elements of the design, with some of the original finished and decorative details – like the marble floor, timber fireplace and feature archways – retained, but revitalized with modern twists – like the spotted timber gum benchwork and black zinc bar pendant.
And while the muted olive green colour scheme may give off a slightly moody atmosphere, the richness of other tan and bronze elements provide the perfect setting for Nicky’s robust, provincial menu.
270 Swan Street, Richmond VIC