Roughly 15 stools run from the cocktail-making station near the entry and past the open kitchen before looping at the far end, where guests can perch beneath shelves of wine. Butler’s sturdy bar, which stretches almost the entire length of the space, is where most guests will be seated. That’s exactly the vibe that Greg Lamb of Brisbane-based architecture firm Hogg & Lamb has honed in on with his interior design scheme, deftly working around the spatial limitations (including two structural columns in the middle of the space) to create a moody-yet-energy-filled atmosphere that feels close but never claustrophobic. The high-ceilinged 50-sqm venue is incredibly slender, immediately lending it an intimate feel. Comfort relates to both Butler’s interior and its offering, the latter of which we’ll touch on soon. When putting in place the conceptual building blocks upon which Butler Wine Bar would be built, the team settled on three Cs – comfort, conscience and community – as its guiding principles. team is looking to subtly subvert expectations by offering an experience that is a little bit different. While not aiming to reinvent the wheel, The Lune Co. team snatched the space for its own use, beginning work that is now only a week away from completion. Presented with an opening to not only complement Lune’s daytime trade with a concept geared towards the after-dark market, but also be a part of the fabric of Brisbane’s thriving nightlife, The Lune Co.
Lune’s Fitzroy-based cruller specialist Moon was the first example of these newfound creative juices in action, Butler is the second.
has worked to bolster its internal structure to better support deviation and exploration into other aspects of the hospitality industry, employing the same exacting precision as they do when making a croissant in other areas. Nathan’s The Mulberry Group operates Melbourne venues Hazel and Dessous, while Cam himself previously ran Sydney bar Ching-a-Lings, indicating an established pedigree when it came to thinking up, and running, nighttime joints. Though some may initially scoff at the idea of a business known primarily for its croissants making the jump into the booze game, the move is far from far-fetched. With Fish Lane filling in and West End’s buzzing Boundary Street strip just a short stroll away, this gem of an opening was an opportunity ripe for a savvy operator to seize – so the crew asked itself, “Why can’t we be that operator?”.
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