The sweet smell of success

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Milse's dining space offers an intense interior experience.

Milse’s dining space offers an intense interior experience. Image: David Straight

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A gem to be discovered in Britomart's Pavilions.

A gem to be discovered in Britomart’s Pavilions. Image: David Straight

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A 'cave-like intensity' is achieved with the shape of the internal walls.

A ‘cave-like intensity’ is achieved with the shape of the internal walls. Image: David Straight

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Delicate patterns mimic the crystalline nature of sugar.

Delicate patterns mimic the crystalline nature of sugar. Image: David Straight

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Milse makes the most of size constraints with cosy spaces.

Milse makes the most of size constraints with cosy spaces. Image: David Straight

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The carved wooden internal walls are described by awards judges as 'computer-aided technical feat'.

The carved wooden internal walls are described by awards judges as ‘computer-aided technical feat’. Image: David Straight

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Light flows delicately through the wall's geometries.

Light flows delicately through the wall’s geometries. Image: David Straight

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Presented by Urbis’ sister title, Interior magazine, the 2013 Interior Awards revealed some of the best recent commercial interior design projects and emerging talent from around New Zealand.

A stand-out among the eight winners announced on 20 June was the Hospitality category winner, Milse. Designed by the team at Cheshire Architects and tucked away in Auckland’s Britomart Pavilions, it wasn’t just the desserts that charmed the Interior Award judges. It was the thought behind the restaurant’s hidden nooks (tempting discovery) and beautiful, filigreed cave-like walls, which were created (with some serious technical savvy) to depict the crystalline structure of the sugars used in each sweet morsel they serve.

The Interior Awards judges said: “Like an Aladdin’s cave filled with desserts rather than treasure, Milse is a place with the power to transport its patrons somewhere else, to Arabia perhaps, the spiritual homeland of the sweet delicacies found here, and the place from which the geometries of this space were inspired.

“Milse is an absorbing place – a place devoted to the intensification of the interior experience. Diners have been positioned amongst the action, where all their senses are activated. They can drink in fresh fruit scents while watching the chefs whisk and pour while around them the geometric form is all encompassing. Its patterned apertures, programmed via Rhino and Grasshopper software, are a response to the light that penetrates through the various apertures. This skin is a computer-aided technical feat, but behind it all is the firm control of the designer. Milse might be small but it is perfectly formed.”

This popular little dessert restaurant has also been named as a finalist in this year’s international Restaurant & Bar Design Awards.

For more on the Interior Awards, click here. To view the image gallery from the Interior Awards and Networking Evening, click here.


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