Ngunnawal
ACT
Minima’s design is rooted in the concept of ‘third culture,’ which shaped COX’s collaboration with brothers Benn and Mork Ratanakosol. The term, coined by sociologist Ruth Hill in the 1950s, resonated with the brothers as they closed their celebrated restaurant, Mork’s. This inspired a cosmopolitan design approach that evolved into the idea of Minima as a ‘third space’—a community hub.
Blending seamlessly with the Yarralumla shops, the design embraces minimalism while creating intrigue. The interior, once a massage parlour, is visually disconnected from the outdoor area, building anticipation as guests gather before sittings, fostering social interaction.
Inside, Benn welcomes guests while Mork works behind the open kitchen counter, evoking a homely dining experience. Seating just 22, the space feels intimate. More than 80% of materials are recycled, and energy-efficient appliances run without gas. Minima’s commitment to sustainability and thoughtful design extends to its use of local artists and suppliers.
Located behind a frosted entry sliding door and signposted by subtle signage, Minima responds to a comprehensive development, understanding and interrogation of a brief. Hosting 22 seats, the intimate scale is met by the architect’s commitment to balancing functional requirements with experiential desires in a legible and personal approach.
Central to the project is the open kitchen featuring a marble bench for diners to experience. The spaces created through careful planning and custom joinery create an environment with a sense of thoughtfulness, intention, and familiarity that is both refined and approachable.
The material palette reflects both a refined aesthetic and a sensibility to the established nature of the Yarralumla shops, creating harmony with the familiarity of the space while also creating a sense of the new. An awareness of personality is evident through the inclusion of custom graphics, and personal touches are featured throughout the dining space and bathrooms.
Every surface and fixture has been carefully considered, with each component and its placement working to full potential without compromising performance or appearing merely decorative. Each element serves as a valuable contribution to the space.
COX maximized every millimeter of the 47m² space, addressing challenges and solutions with precision at each stage of the design process. The kitchen size was comparable to residential kitchens, yet we needed to prepare meals for nearly 70 guests daily—an ambitious feat for a compact space.
The interplay of breccia marble against dark oak furniture, green textiles, maroon tiles, creates an atmosphere that inspires contentment. Frosted doors ensure the warmly lit space remains free from harsh glare, perfect for ambiance and photography.
With a combined 45 years of experience in hospitality, we have never felt happier in a restaurant.
Alyssa Valenton, Interior Lead
Connie Martiniello, Interior Designer
Ann Tran, Interior Designer
Daniel Da Cruz, Graphic Designer
Aidan Baron, Graphic Designer
Nugroho Utomo, Design Architect
O’Neill & Brown, Electrical Design and Construct
O’Neill & Brown, Hydraulics Design & Construct
Elite Heating and Cooling, Mechanical Design and Construct
Integral Lighting, Lighting Consultant
Absolute Approvals, Certifier