Part of the restaurant group with Camino restaurants, Richard Bigg (Founder of Big Chill) came to B3 to bring their expertise and experience in restaurant and bar design to their multi-room destination. The Big Chill have added in a brunch offering, including weekend ‘bottomless brunch’ and has extended their daily menu.
With the restaurant scene in the area ever-expanding with fast food, gourmet burgers and fine dining offers, the Big Chill was due an upgrade to become even more enticing.
the concept pulls in drama & vibrancy
The design draws on various inspiration from the industrial heritage of the architecture and the fun of the circus. The main bar feels like a nostalgic tavern with distressed wood, antique pieces and chandeliers. In the back bar there is a feature ceiling showcasing circus tent drapery creating a special draw for customers with a disco ball at the centre. The teal metal tile bar front is raw but bright.
RAW MATERIALS with FOCAL LIGHTING
The new design concept is carried throughout the ground floor and mezzanine levels; layering in focal lighting as well as dimmable spots so that the space can flex through day to night. The arches made of exposed bulbs feels iconic to the space and like the rest of the new fit-out, it all feels as if it’s always been this way.
The bar and dining areas from the front of the space and around the bar provides options for customers for lunch, dinner or drinks. Tall bar tables to cosy leather seats in the back. The furniture and custom leather banquette seating feel classic and natural with the space. There are also a number of antique mirrors now throughout, making the most of the lights and giving more vintage hints.
'We are very excited to be partnering with B3 again and this latest investment in our business shows our commitment to continue to support the local community and we are very proud to have a superb offering served by staff who like being here almost as much as you! King’s Cross is a very different neighbourhood now than when we showed up, but we have been incredibly lucky to enjoy a solid local loyalty, it is as good now as it was then.'
Founder, Big Chill Bar