In Melbourne's Thornbury suburb, the Prior café has undergone a striking transformation from an industrial printing house to a thoughtfully reimagined space by architecture studio Ritz & Ghougassian.
The redesign embraces the building's robust industrial past while introducing a serene simplicity that complements the café's culinary philosophy.
Upon entering Prior, one is struck by the subdued elegance of the space. The architects have peeled back layers of previous renovations, returning the structure to its elemental form. What remains is a testament to the integrity of raw materials—exposed brick walls and a soaring truss ceiling form the backdrop of the dining experience.
The choice of materials is deliberate, echoing the café's commitment to a "paddock-to-plate" ethos. Bricks are not only a structural element but also adorn the floor and the base of the service bar, while apricot-hued concrete crowns the bar, introducing a subtle contrast. This bar, complete with a mirrored panel displaying the hot drinks menu, is flanked by a lone shelf showcasing a selection of wines and coffee beans.
Furnishings throughout the café are crafted from Australian Blackbutt wood, known for its durability and warm tones. These include bench-style seating and stools that invite patrons to linger over their meals. The interior is punctuated by black-steel counters at the front windows and a chestnut-brown leather banquette that offers a panoramic view of the dining area.
Central to the café's design is a wood burner encased in a timber log-filled box, serving as a focal point and a source of warmth during Melbourne's cooler months. This feature, along with walls freshly painted in white, lightens the space, balancing the raw textures with a sense of airiness.
Jean-Paul Ghougassian, co-founder of Ritz & Ghougassian, articulates a vision of authenticity and locality in design. The studio emphasizes the use of locally sourced and manufactured materials, which not only fosters sustainability but also imparts a unique character to the space. This approach, according to Ghougassian, is central to creating an environment where the food—characterized by refined yet unpretentious flavors—truly shines.
