Small Wonder, Tamania

Caterlink worked with Small Wonder to deliver a commercial kitchen and hospitality fit-out for its winery in Kayena, Tasmania.

Kelly Steele from Caterlink was recommended by a leading UK chef and friend. The project spanned four years from initial engagement through to completion, with Caterlink involved from the early planning stages alongside the client, architect and wider project team.

The brief focused on creating a highly functional hospitality space that complemented the venue’s architectural vision while celebrating local produce. Sustainability was also a key priority, with the client aiming to open the venue with the lowest carbon footprint possible.

Scope of works:

• Consult, Design
• Project Management
• Project fit out – equipment supply and installation

Completed areas:

• Back of house preparation
• Back of house cooking
• Back of house refrigeration
• Front of house preparation
• Front of house cooking
• Front of house display
• Front of house bar

SUSTAINABLE SOLUTIONS

Sustainability was considered throughout the kitchen design and equipment selection.

The project included:

• Glycol refrigeration systems
• SKOPE R290 refrigeration
• An all-electric cooking line
• EcoCanopy ventilation

EQUIPMENT SUPPLIED

Major equipment brands included:

• SKOPE
• Giorik
• Icarus

Equipment was selected to support the operational requirements of the venue while aligning with the client’s sustainability and design objectives.

PROJECT CHALLENGE

One of the key considerations was balancing functionality with the desired architectural aesthetic.

Caterlink worked closely with the wider project team to ensure the commercial kitchen and hospitality areas supported efficient day-to-day operations without compromising the visual direction of the venue.

PROJECT TEAM

Design: Caterlink & Innavi
Architect: Kerry Hill Architects & Edwards + Simpson
Builder: Anstie Construction
Caterlink Project Manager: Steve Szabo
Caterlink Project Consultant: Kelly Steele

THE RESULT

The completed Small Wonder project brings together commercial functionality, thoughtful equipment selection and a strong focus on sustainability.

The finished venue provides the team with an efficient kitchen and hospitality environment designed to support local produce, an all-electric cooking approach and the architectural character of the winery.