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Tracks Cafe

Hospitality-Fitout_Perth_Melbourne_156-Railway-Parade-West-Leederville_Tracks-Cafe

Hospitality-Fitout_Perth_Melbourne_156-Railway-Parade-West-Leederville_Tracks-Cafe

Hospitality-Fitout_Perth_Melbourne_156-Railway-Parade-West-Leederville_Tracks-Cafe

Hospitality-Fitout_Perth_Melbourne_156-Railway-Parade-West-Leederville_Tracks-Cafe

Hospitality-Fitout_Perth_Melbourne_156-Railway-Parade-West-Leederville_Tracks-Cafe

Hospitality-Fitout_Perth_Melbourne_156-Railway-Parade-West-Leederville_Tracks-Cafe




Hospitality Fitout Perth

It’s always the small pieces that make the big picture… Tracks Café is tiny but provides big ideas in a very small arena.
To provide a boutique café that was diverse yet refined, the client wanted a place that reflected their style and passion for culinary excellence.

Working with a great a bunch of clients that have an eye for detail, passion for food and a love for design, was always going to mix well. Tracks was a collaboration between Building Owners, Consulting Head Chef, Evolve Design Studio and Habitat 1 to come up with something unique and that worked extremely well in a very small space of 93SQM. The built environment was already an award winning building, so the new venue was going to have to keep up with the winning trend.

The brief was to maximise the small space by getting as many seated clientele but still provide space that was aesthetically pleasing to the eye and didn’t feel restricted. Clever use of the alfresco area covered in lush foliage allows an extension of small area to gain much needed space and act like an oasis within the busy urban jungle.

The selection of finishes had to work harmoniously alongside the already beautiful existing surfaces of natural elements, soft fabrics and bold colours.

Due to the small foot print and lack of walls the idea was to centralise a decorative piece and make it useable feature. The central booth seat was designed with the intent to meet multiple requirements; add visual interest, allow for storage and maximise client seating.

Close attention was paid to how the Kitchen and Counter areas were going to be handled by the staff. This was a major driving factor to how these two areas were to be set out. These tight spaces need to function at optimal capacity.

  • Branding
  • Cafe
  • Graphics
  • Interior Design
  • Maximise Space
  • On Budget
  • On Time
  • Restaurant
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