New eatery 9th Avenue Waterside is housed in a redesigned A-frame building overlooking the Durban Yacht Mole.

The traditional tropes of maritime design are precisely what architect Kevin Boyd wanted to avoid when designing 9th Avenue Waterside. Originally built 25 years ago adjacent to the Royal Yacht Club, the building used to house a popular restaurant but has stood vacant for seven years, serving only as a shelter for the resident pigeons.

9th Avenue itself is not new to Durban, and owners Gina and Graham Neilson have built a solid following with their French-inspired menu and dedication to sustainability. Their location in Morningside meant their only view was of a parking lot, so when the opportunity to relocate came knocking, they didn’t hesitate.

The brief from the Neilsons centred on salvaging as much as possible. Kevin utilised the existing A-frame structure and painstakingly restored most of the aluminium, replacing the ceiling and changing the shape of the roof by adding a third pitch. The more time Kevin spent in the space, the more he realised that the bobbing of the yachts created a constant sense of motion, despite being on solid ground. This meant he had to maintain strong, linear frames to help keep things grounded.

Since the floor space is one long 50m strip, “We wanted this to feel like you were on board a superyacht,” says Kevin, who brought in a subtle, old-world maritime aesthetic, with brass railings and wine racks, plenty of timber and even a nostalgic brass tea trolley. And there is a stark functionality that one would expect from a yacht.

Undulating bathroom basins mimic the curvature of a sea vessel, and were fashioned by a carpenter who used to be in the business of building ships. Granite countertops mirror the hues of a moody sea, while rattan and teak furnishings commissioned in Bali, with Indonesian teak dining-room chairs, offer hints of island living – especially in the upstairs bar and coffee lounge, where oversized swings create a cocoon with a view. Timber ceiling fans were sourced from Knysna, Kevin’s “second home”. Distinctive disc-shaped brass lighting fixtures from Weylandts, hinting at secret treasure troves, complete the downstairs dining area.

“At least we now look onto a parking lot for yachts,” says Gina, laughing, of their new-look space, which could rival any French Riviera setting.

For more information, visit 9thavewaterside.co.za.

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How would you describe your design ethos and how do you apply this in your design process?

Make the biggest impact with the smallest footprint. I believe in simple design that is free of clutter, is appealing through a considered use of material, finish, texture and proportion and basically endeavours to make the biggest impact, with the smallest footprint.

Please explain the design concept for the new Stretta Café and how it was implemented.

It really just follows on from the previous restaurant. It’s not typical Italian, but rather a kind of New York City industrial Italian – Italian with grit and attitude. I didn’t work to concept as such but rather to a feel or experience. My aim, as always, was to create a space that was comfortable to most without being expected. And premium without being extravagant or pricey. Not so easy to get this balance right.

How did this one differ from the previous, and was it easier this time? 

It’s more comfortable than the previous one. Probably a bit softer and lusher. Easier yes, because I wasn’t starting completely from scratch. 

Many items in this restaurant are recycled from the old Stretta. How much of the old restaurant did you manage to salvage, and how did you decide what to keep and what to throw away? 

We kept anything that was worth anything. All the removable shop-fitted items were relocated and all solid timber was reused. For example, the planter boxes are clad with all the smaller kiaat pieces from the original bar. I still have a few things in storage for the potential expansion of this shop.  

Being an interior architect and graphic designer means you can apply your design eye to a wide spectrum of material relating to the restaurant including the interior, logo, menu graphics and website design. The benefits seem obvious in that there’s a seamless language carried through. Are there any downsides to being the one-stop shop? 

Yes. Trying to explain what you do. 

What are some of the challenges you face as an independent designer working in Durban? And what excites you about the city? 

Getting people to perform on time. Durban’s not known for is punctuality. On the flip side we have the opportunity to stand out in this town.

What do you think are the key ingredients to creating a restaurant space that is unique and memorable?

I like to think that I challenge the norms on every detail. If it makes sense to reinvent, then reinvent. If not, then leave it as is. This makes the space more engaging even if the user can’t quite put their finger on it. 

Where do you find your design inspiration from, in general?  

Largely on the ’net. And in very random everyday situations – a trip to the corner Woolies; a walk down Grey Street when shopping for wares that aren’t available in the malls. 

Find out more about Kevin at www.kevinboyd.co.za and Stretta at www.stretta.co.za.

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Read in English.

Georgia Chennells is in die wolke oor die smulpaap-revolusie in Durban, veral oor die jongste voorbeeld van die kostrok-gier: Afro’s is ’n mobiele hoenderbraairestaurant wat plaaslike geure en plekke vier met ’n praktiese ontwerp deur Kevin Boyd.

Durban se lekkerbekke moes vir lank tevrede wees met bunny chows en roti’s, maar nou slaan kos- en handwerkmarkte amper soos paddastoele op van Salt Rock tot Shongweni. By die Wonder Market is allerlei eksotiese smulgoed deesdae binne jou bereik – van geskroeide tuna met ’n Viëtnamese sous tot Belgiese wafels, Libanese platbrode en Griekse fyngebak. Durban se inwoners was nog altyd ’n kosmopolitaanse lot, en die markte wat naweke gehou word, weerspieël dit al hoe meer.

Nou het nog ’n internasionale kosgier hier kop uitgesteek: die mobiele kostrok. Hoewel die kostrok-trend al geruime tyd groot nuus is in groter stede soos Los Angeles en Londen en selfs Kaapstad, het dit nou ook in Durban posgevat.

Afro’s is ’n mobiele hoenderbraai wat plaaslike geure en plekke vier. Die blinkswart kombuis-op-wiele verklaar trots hy gebruik net vars, plaaslike bestanddele en die souse bevat geen preserveermiddels nie. Die spyskaart bied ’n eenvoudige keuse van gebraaide hoender in verskillende gedaantes – byvoorbeeld burgers of repe – en aartappeltjips wat met die hand gesny word. Die braaimeester, Greg Clelland se souse genaamd “hot” of “koel” rond die reeds smullekker prentjie af.

“Vergeet van Amerikaanse of Portugese invloede – ons is passievol oor Suid-Afrika en sit met trots kos van Afrika voor!” verklaar Greg.

Die Durbanse ontwerper Kevin Boyd wat al heelwat eetplekke op sy kerfstok het, het die uitdaging aanvaar om ’n standaard-koswaentjie in ’n bobaas braai te verander. “Die fokus was op praktiese eenvoud sonder enige fieterjasies en met slegs klein verstellings hier en daar,” sê Kevin. “Omdat die waentjie byna voortdurend aan die beweeg is, is dit  onvermydelik dat goed maklik uitmekaar trek. Daarom is prakties die wagwoord as jy ’n mobiele braaitrok wil ontwerp.”

Tog het die klein aanpassings ’n groot verskil gemaak: Die eenvoudige spuitverf-buitekant, ’n paar flambojante plakkers, uitvou-naamborde, kenmerkende koperkleur wiele en omruilbare spyskaartborde van berke-laaghout basuin dit uit dat hierdie nie sommer enige hierjy-kostrok is nie.

Hoe vergelyk dit met ’n ete in ’n gewone restaurant? “Wel, dis heelwat makliker,” sê Kevin. “En ook baie toegankliker vir mense omdat hulle dit van buite af kan ervaar – dit is nie nodig om in te stap om te weet waaroor dit gaan nie.”

Dit kom daarop neer dat die “trots plaaslike”-boodskap in die vorm van Afrika-styl hoender ’n baie groter gehoor kan bereik – van besoekers aan markte tot konstruksiewerkers. En om die pret ’n stappie verder te voer kry mense met ’n afro-haarstyl boonop hulle eerste ete gratis.

Die Afro’s-koswa maak die meeste naweke sy opwagting by markte, saamtrekke, mooi paaie en strande in Durban en omgewing. Hulle jongste staanplekke word ook op Twitter en Facebook aangekondig.

Volg @afroschicken op Twitter en “like” AfrosBraaidChickn op Facebook. Tel 031 765 6365, www.afroschicken.co.za

The post Hier kiep-kiep, daar kiep-kiep appeared first on Visi.

Lees in Afrikaans.

Georgia Chennells cheers the Durban foodie revolution, in particular the recent addition to the global food truck trend: Afro’s, a mobile chicken braai that celebrates local flavours and places, with a practical design scheme by Kevin Boyd.

With all the food and craft markets popping up from Salt Rock to Shongweni there has been an overwhelming improvement to the foodie scene in Durban where up until now bunny chows and roti’s were the highlight. Now you can find such exotic fare as seared tuna with Vietnamese dressing, Belgian waffles, Lebanese flatbreads and Greek pastries all in the space of the Wonder Market. Durban has always had a cosmopolitan population and its weekend markets are reflecting this more and more.

Lately another global murmur has found its way into the city in the form of a food truck. While the food truck trend has been booming internationally in bigger cities such as LA, London and, closer to home, Cape Town, it has now taken off in Durban.

Afro’s is a mobile chicken braai that celebrates local flavours and places. The shiny black kitchen-on-wheels prides itself on fresh, locally-sourced ingredients and preservative-free sauces. The menu is a simple choice of braai’d chicken, done a variety of ways such as burgers or strips, and hand-cut potato “tjips”. Braai master Greg Clelland’s secret sauces – “hot” or “koel” – add the final touch.

“Note the lack of American or Portuguese influences here. We are passionate about South Africa and are serving African food!” says Greg.

Durban designer Kevin Boyd, who has designed his fair share of eateries, had the challenging task of turning a bog-standard food trailer into a vibrant braai hub. “It was done simply and practically with no frills. We customised it in the tiniest way possible,” says Kevin. “Inevitably with moving around a lot, things pull apart quite easily, so you have to be quite practical when designing for a mobile braai truck.”

Small customisations seem to have gone a long way: a simple sprayed exterior, some loud decals and fold-out signage, Afro’s signature copper-sprayed wheels, and the interchangeable birch-ply menu boards all crow boldly of a food truck with a difference. 

Compared to designing a regular restaurant? “Easier!” says Kevin. “It’s also much more accessible to people as they can experience it from outside as opposed to having to actually venture inside to know what it’s about.” 

This means the “proudly local” message in the form of African-style chicken can reach an incredibly wide audience, from market-goers to construction workers. And, just to take it one step further, those sporting an afro get their first meal free.

The Afro’s trailer can be found most weekends around Durban at markets, events, scenic road verges or wherever the waves are cooking. All their location updates are sent out via Twitter and Facebook.

Follow @afroschicken on Twitter and like AfrosBraaidChickn on Facebook. Tel 031 765 6365, www.afroschicken.co.za

The post The chicken that crossed the road appeared first on Visi.

Read in English.

Al is Stretta ietwat weggesteek in die Heritage Market in Hillcrest, Durban, draai dié klein “cucina” (kombuis) en “cantina” (kelder) die konsep van Italiaans heeltemal op sy kop.

Stretta Cucina is ’n besadigde restaurant wat “eenvoudige, vars Italiaanse kos” voorsit, oftewel pizza, pasta, wyn en bier. Hoewel die benadering totaal fieterjasieloos is, beteken dit allermins die klassieke bestanddele bly agterweë: Hier word steeds regte Italiaanse meel gebruik, vars, tuisgemaakte tamatiesous en ’n klassieke houtoond, terwyl die eweneens eerlike kroeggedeelte fokus op boetiekbier, ’n klein wynversameling en eksieperfeksie espresso’s.

Wat ’n mens dadelik van die eetplek opval, is die minimalistiese, gestroopte interieur met sy blink afgevlakte sementvloer, hope wit teëls en ’n rou betonplafon met ’n bende piepklein liggies. Dié “nywerheidsminimalisme” vorm ’n interessante kontras met die ruim, heilsame porsies wat uit die kombuis hulle verskyning maak.

Vir Hillcrest, waar die grootste behuisingskompleks so Toskaans is as kan kom, is Stretta ’n bietjie broodnodige “ontwerp-vergifnis”…

Voeg hierby die oorrompelende geur van geroosterde knoffelhuisies en varsgemaalde koffie en die kuierklanke van vrolike mense, en jy verstaan dadelik hoekom almal deesdae toesak op dié saamtrekplek in die Highway-gebied.

Die naam Stretta kom van die Italiaanse woord vir “nou”, en is gekies vanweë die lang, dun vorm van die ruimte. Stretta Cantina, ’n uitbreiding van die Cucina, het onlangs in die ruimte langsaan oopgemaak. Vreemd genoeg is dit een van die min kroeë in Durban met meer staan- as sitplek – ’n besonder sosiale aandjie is dus gewaarborg.

Die nywerheidsgevoel van die hoofrestaurant word voortgesit in die kroeg-gedeelte, maar het terselfdertyd ’n eiesoortige gevoel danksy die mure wat oorgetrek is met spykerbordpanele, knus sithoekies met lieflike knoop-sitplekke en swart mosaïekteëls op die vloer. Die kroeg is heelwat meer speels omdat die spykerbordpanele geskuif kan word en kan dien as hangplek vir prente, jasse en selfs vir wynbottels agter die kroeg.

Die binne-argitek Kevin Boyd het duidelik baie pret gehad met minimalisme en ’n fop-kandelaar geskep met 35 piepklein liggies in ’n formele rooster-uitleg. Hy is ook ’n tipografiemeester en sy byderwetse grafiese spyskaart-, plakkaat- en T-hemp-ontwerpe vir die restaurant gaan beslis versamelaarsitems word. | stretta.co.za

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The post Italiaans Doen ‘n Nuwe Dans appeared first on Visi.

Lees in Afrikaans.

Tucked away in the Heritage Market in Hillcrest, Durban, Stretta is a little cucina (kitchen) and cantina (winery) duo that brings a new take on Italian, and knocks the socks off the concept of regular Italian.

Stretta Cucina is a pared down restaurant doing “simple fresh Italian”: pizza, pasta, vino and birre, as they call them. Their no-fuss approach utilises classic components such as Italian flour, fresh homemade tomato sauce and a wood-fired oven while their bar area, equally honest, focuses on craft beers, a small wine selection and expertly pulled espressos.

What stands out about this eatery is its minimal, stripped interior where floor screed shines bare, plain white tiles are used in abundance and scores of pygmy light bulbs hang exposed off a raw concrete ceiling. Industrial minimalism plays a nice contrast to the generous dishes emerging from the kitchen.

This is indeed design redemption for Hillcrest, whose largest housing estate is as Tuscan as they come.

Add to this the smells of roasting garlic, freshly ground coffee and the chatter of a casual crowd and you have an eatery that is fast becoming the go-to spot of the Highway area.

The name Stretta comes from the Italian for “narrow”, named after the long shape of the room. Stretta Cantina, an offshoot of the Cucina, has more recently joined the family in the adjacent space next door. Strangely it is one of the few bars in Durban where there is more standing than seating area, which makes for a very social night out.

The industrial aesthetic of the main restaurant carries through to the cantina but is upscaled with pegboard cladding on the walls, deep-buttoned booth seating and black mosaic tile on the floor. It’s a little more playful really, as pegboard pieces can be moved around to hold pictures, coats or behind the bar, wine bottles.

Interior architect Kevin Boyd had some more fun with minimalism and created a mock chandelier over the bar with 35 pygmy bulbs in a formal grid layout. He’s also a bit of a typography genius and his graphic menus, posters and T-shirt designs for the restaurant are becoming collectors’ items themselves. | stretta.co.za

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The post A New Take on Italian appeared first on Visi.