Spirit House

A significant challenge for the spirit house over the past two decades has been managing a growth disparity between the business and its engine room. Due to the popularity of the venue, opportunities to update kitchen equipment and design have been scarce, and the original kitchen has struggled through significant growth to capability demands. The event last year presented itself as an opportunity for reshaping and allowed Hiller to match service design to the unique requirements of the venue.

Equipment specifications and design intentions for this project were geared towards heat reduction in the bar and kitchen. Remote refrigeration was employed in order to minimise heat from compressors, and an exhaust hood was engineered that allowed for the installation of a fully ducted air conditioning system. These changes have reduced heat in the venue and significantly improved service experiences for staff. Hiller worked closely with the back of house team to ensure that the spirit house style of service was considered amongst all engineering and design work. Adjustments to the cooking line have been made to ensure that service flows naturally, and equipment specifications have been tailored to match an intricate and prep-intensive menu.

Kitchen design has laid a foundation for longevity which has been extended into the rest of the building and its new garden dining area. A strong and transparent relationship between Hiller and the Spirit House has been central to the success of this project, and it has set the business up to provide magical dining experiences for another 20 years.