Movida Melborne

Curved Banquettes — The defining element of the refurbished Aqui is a pair of gracefully curving banquettes that wrap around the main dining room in a continuous, sinuous line. Upholstered in soft seafoam-green velvet with a subtle tactile texture, each banquette was constructed with a solid timber frame and high-density foam cushioning engineered for the long, lingering lunches that define Melbourne’s business district. The backrests are divided into tufted panels that follow the banquette’s organic curves — a feat of upholstery requiring each panel’s geometry to be individually templated before a single button was set.

Dining Chairs — Custom dining chairs in bottle-green leather were developed to complement the banquettes without matching them. The deep, wine-bottle hue of the leather provides a visual anchor against the lighter seafoam of the banquettes, while the chair frames were specified to disappear visually beneath the upholstery — a deliberate choice that allows the rich colour and texture of the leather to remain the dominant visual note.

High-Top Tables by the Kitchen — Pillbox-shaped high tables in smooth brick-red edging with powder-blue tops were Among the custom pieces delivered for Aqui. Designed for small groups gathering near the open kitchen, these tables were sized to accommodate shared plates and glasses without encroaching on the narrow circulation paths between the kitchen pass and the main dining area.

Fixed Timber & Steel Furnishings — Positioned to complement the moveable furniture, these pieces provide both visual rhythm and functional anchor points within the 50-square-metre space.

The banquette geometry was resolved through an exhaustive digital modelling phase. Each curve was modelled in three dimensions before a single frame was cut. Templates were then produced in plywood for on-site verification, allowing the installation team to confirm sightlines, circulation clearances, and relationships to the newly installed chequerboard floor tiles before committing to production.

The seafoam-green velvet was selected through an iterative sampling process overseen directly by Frank Camorra and Izzard Design. The final fabric achieved the precise balance between tactility and durability required for a restaurant operating at the volume of a Good Food Guide-listed venue: soft enough to invite lingering, robust enough to withstand it.

The pillbox-shaped high tables represented a study in compact proportion. Their brick-red edges and powder-blue tops establish a subtle chromatic off-note within the room’s dominant green-and-cream palette, drawing the eye toward the theatrical energy of the open kitchen beyond.

The seating layout was designed for both intimacy and flow, with banquettes and chairs arranged to create dining zones that feel private without being enclosed.