The Greenhouse is about designing and operating better places for people. Places that let us touch natural materials, understand where everyday things come from and taste fresh food straight from the garden.
The Greenhouse aims to harness the growing understanding of the human footprint to offer alternative solutions that tread a fine balance between functionality, sustainability and beauty.
All the features of the Greenhouse are carefully considered first for their practicality, recyclability, life cycle and embodied energy and then for their aesthetics and cost. By putting each decision through this rigorous process, it is hoped that the Greenhouse can provide inspiration for others in the industry.
An atmosphere to warm your heart and nourish your soul. Nobody ever convinced anyone of anything by shouting it at them – we hope that we can quietly share some of what we have learned, and let the results speak for themselves.
One of Perth’s most exciting destinations, with the emphasis on tasty, honest food & drink, and some simple ideas for a considerate & non destructive lifestyle
Greenhouse St. Georges Terrace has its frame made from roll formed steel coil. Its cladding and surfaces, raw and unashamed, are made from plywood and recycled plastic. Hundreds of straw-bales in the walls and ceilings provide insulation. Vertical gardens spill greenery from the walls, and an abundant roof-top garden produces fresh ingredients for the kitchen and bar, and provides a serene place to escape the rat race.
With the natural essence and quirky beauty of Joost Bakker’s design at the heart of this building, Perth’s Greenhouse offers a variety of spaces, fixtures, objects and atmospheres to warm your heart and nourish your soul.
Watch the Greenhouse get built:
Born into a dynasty of Dutch flower growers, Joost is a discipline-crossing creative who constantly draws on his ‘horti-culture’ to make artful commentary on the world’s wasteful ways. Working exclusively with the discard of human activity he has fashioned such extraordinary forms that the word ‘rubbish’ has risen from the scrap heap.
Joost took the opportunity to create a temporary installation in Melbourne’s Federation Square in the summer of 08’-09’. The Greenhouse was a huge success and the search began for the perfect place to give it a permanent home.
Matt started cooking in Margaret River in 2002 and began an apprenticeship at Leewin Estate in 2003.
After moving to Perth an working in all sections of the kitchen at Star Anise he was appointed Sous Chef at the age of 20.
His love of food and cooking took him to Asia and Europe where he discovered new ingredients and styles of cooking.
In 2009 Matt assisted in the development of Pata Negra before joining the Greenhouse as Head Chef of a young and dynamic team of enthusiasts.
Matt’s creative influence and refreshing menu has already earnt him and his team highly regarded awards, the 2011 Gourment Traveller Best New Talent and the 2011 Good Food Guides Best Young Chef. But he’s just getting started….
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