The Cellar Door unfolds across three levels, designed as an urban kitchen garden. At the heart of the project is an innovative wicking bed system, connecting garden beds, water tanks and automated irrigation to support productive planting throughout the site.

The brief was to celebrate the flavours of the Yarra Valley—showcasing what can make its way from the surrounding region onto your plate. A curated plant palette captures the spirit of fresh food and wine, expressed across each level of the venue.

Dining area – The ground-floor dining space creates an immediate edible welcome, framed by lemon and bay trees underplanted with aromatic favourites including dwarf bay (Laurus ‘Flavour Master’), lavender (Lavandula), curry plant (Helichrysum), sage (Salvia officinalis) and creeping thyme (Thymus). An ornamental grape climbs the timber-clad wall to form a lush green screen, while a striking multi-stemmed olive tree (Olea europaea) anchors the dining experience.

Rooftop bar – The open-air rooftop invites guests to enjoy local wine and views across Melbourne’s eastern plains. Surrounding the bar is a vibrant mix of herbs, vegetables, fruit trees and flowering plants ready for harvest, including lemon (Citrus limon ‘Eureka’), olive (Olea europaea), strawberry (Fragaria ‘Temptation’), kale (Brassica oleracea), corn (Zea mays), parsley (Petroselinum crispum), chives (Allium schoenoprasum), rosemary (Rosmarinus officinalis), pineapple sage (Salvia elegans) and African daisy (Osteospermum), among many others.

Together, the urban kitchen garden fosters a strong sense of community centred around local produce, engaging the senses and creating a relaxed, welcoming space where people can gather, connect and enjoy the experience of fresh food.