The Meat & Wine Co. Safari, Circular Quay

The client’s brief was simple yet ambitious: “Take people on an African Safari in the middle of Sydney’s CBD.” Our response was an innovative reimagining of an African village set within the foothills of a contemporary glass tower. This architectural duality—a village within a metropolitan skyscraper—unites traditional African design with a sleek, modern aesthetic, transforming the restaurant into an immersive dining experience that transports guests from the heart of the city to the cultural depths of Africa.

One of the restaurant’s most distinctive features is its reimagined Boma concept. In African tradition, a Boma serves as a communal enclosure, often a place of safety and gathering for meaningful exchanges. Inspired by this, the restaurant’s Boma units, echoing the circular Zulu kraals, house heated booth seating arranged around a central fireplace surrounded by acacia trees. This arrangement encourages interaction, blending intimacy with a sense of community. The Boma concept, in merging African roots with modern Australian design, fosters an inviting environment that encourages connection among diners.

The fireplace itself is a deeply symbolic feature. Across many African cultures, the fireplace is a place of wisdom-sharing and storytelling; in Ashanti tradition, it holds a central role in family values. Here, the fireplace serves as the social heart of the space, drawing guests together in warmth and conversation. This Afro-centric focal point reinforces the restaurant’s identity, blending tradition with hospitality and anchoring the design with a culturally rich, sensory experience.

Natural materials and immersive elements play a significant role in capturing the essence of African craftsmanship. Straw and hay were chosen to ground the design with an earthy, sustainable aesthetic, while five custom-built acacia trees, integrated with lighting and subtle audio of African safari sounds, evoke strength and endurance. The acacia, often a symbol of wisdom and community in African culture, bridges nature with heritage. This detail not only amplifies the immersive quality of the space but also connects guests to African cultural roots on a subconscious level.

These trees carry additional meaning within the space, as they evoke the concept of gathering under a tree for community decisions and storytelling. Drawing on the “Savannah Hypothesis”—the notion that people are instinctively drawn to savannah landscapes—the acacia trees enhance the restaurant’s emotional and visual appeal, creating a welcoming environment rooted in the universal desire for connection with nature.

Overall, the design philosophy of “form follows feeling” ensures that the experience is not merely visual but resonates deeply with guests. Each design element is crafted to evoke emotions, making every visit to The Meat & Wine Co. Safari a journey through taste, culture, and design where tradition and modernity meet harmoniously.

The restaurant is framed within a striking 17-meter-high steel mesh curtain that subtly separates the “inside” from the “outside,” wrapping the space in an almost invisible shroud. Functionality is woven seamlessly into the design, with heated Boma seating and a unique recess at each table for more intimate guest-staff interactions. Clay walls, interpreted as soft, upholstered surfaces, add tactile interest, while the scent of petrichor and the sounds of African poetry at the entrance deliver a captivating multi-sensory welcome. This thoughtful design merges functional elements with sensory engagement, creating a dining environment that feels both innovative and deeply resonant.

Design: COOOP.
Design Team: Callie van der Merwe, Roberto Zambri, Calvin Janse van Vuuren
Photography: Kera Wong