The transformation of a heritage mechanic workshop and service station in Historic Leura, into an environmentally sustainable restaurant required significant commitment and dedication from the building team, an understanding and commitment to environmental principles and strong collaboration with certifying authorities. The project was taken from a fully contaminated site under the jurisdiction of EPA and local council, to a quality re-use restaurant, achieving a project which surpassed environmental standards and client expectations, and was finished with professional quality and detail.
The 80 year old building with local heritage significance is on very tight site, and was required to test, remove and replace approximately 250 tonnes of contaminated soil to a depth of 7 metres. Eight fuel tanks were removed from the site. And replaced with clean fill. Minimising waste through selection of appropriate materials, minimizing packaging, material separation and collection resulted in 94% of construction and demolition materials recycled, with only 6% to landfill.
The main structure was retained with the walls being underpinned, girdle bracing used for some walls, the historic hoist being retained as a wine rack, roof trusses sand blasted and treated as raw steel. Low VOC paints, polished concrete, raw steel, reconstituted stone, and recycled materials where used where possible.
Two 22,000 litre rain water tanks were installed under the Restaurant floor, providing water filtered and UV treated water for bathrooms, toilet flushing, restaurant water and one tap for the Chef in the kitchen.
A 10 kW photovoltaic grid interactive system was installed for electricity supply. Water heating uses an Evacuated Solar tube heater with Natural Gas booster is used for general hot water and for the hydronic in-floor heating. Large skylights installed for natural light during the day with Energy efficient lighting including LED and compact fluorescents used when required. Bi-fold doors across the front of the restaurant provide natural ventilation during the warmer months. Natural Gas used for most of the kitchen appliances
The converted heritage workshop and service station into a café/restaurant while making it as self-sufficient as possible in its energy and water use, and the careful choice and management of materials results in an exceptional project deserving of the Excellence in Resource Efficiency Award..