The works included the installation of
complete new plumbing, raising the floor level, and installing new partitioning, elec- trical services including lighting and heat- ing, and a complete new catering kitchen including smokers and chargrills. “I didn’t want to go for a kitsch ‘Tiki’ type
“…a colour scheme
featuring lots of warm earth tones including dining booths shaped and coloured to represent volcanoes…”
Hawaiian style. We are located within a very artistic, fashionable and creative hub of London and I wanted the decor to reflect this as well as keeping true to the Victorian elements of
the building,
interpreting this in a bold and interesting design statement,” said Byron. “So my brief
to the interior designer
Alexander Mulligan was to base the de- sign on the theme of volcanoes which are so integral
to the Hawaiian landscape.
This has resulted in a colour scheme fea- turing lots of warm earth tones including dining booths shaped and coloured to represent volcanoes, and featuring red padded interiors. We actually burnt the tables and chairs so that
they were all NOVEMBER 2014
WWW.PREMIERCONSTRUCTIONNEWS.COM 59
charred black, before applying a coat of shellac to reflect the volcano theme.” In line with the Aloha philosophy, Knight
and his head chef Frog Wong have de- signed a menu laden with dishes unique to New Hawaiian Cuisine, such as whole catfish with citrus ponzu, Maui charcoal avocado with macadamia salted coconut crème and Kalua pork with pickleback slaw. Currently the most popular dish is the
catfish and the smoked beef rib in a grape tonkatsu glaze, with garlic sweet potato mash and parsnip crisps. Elegant cocktails created by Megs
DeMeulenare challenge perceptions of clichéd Tiki drinks, with a list featuring brand new bold interpretations of tropical flavours and seasonal loved classics.
twists on well-
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