Advieh

On January 30th 2024, the InterContinental Hotel at One Queen Street unveiled its new 5-star establishment in downtown Auckland, bringing a new level of luxury to the city's waterfront. Accompanying the grand opening was the launch of Advieh, a premier restaurant set to become one of Auckland's most anticipated dining destinations. Offering a unique culinary experience with a Middle Eastern vibe, Advieh embodies sophistication and style.

Inspired by New Zealand's unique landscape, particularly its volcanic and geothermal elements, the design creates a distinctive ambience. Curved shapes, textured glass entries with coloured effects that fade to match the curtains, and a striking bar of curved black timber joinery are among the standout features. An open kitchen allows guests to observe the chefs in action, enhancing the overall dining experience.

The high-end project's complexity was compounded by a series of unforeseen challenges, beginning with the COVID-19 pandemic, which would induce the downsizing of the hotel. Initially, the restaurant was part of a larger hotel design. However, the pandemic necessitated a significant redesign of the entry lobby and the restaurant on level one, reducing their sizes substantially. This reset required starting the restaurant's design from scratch.

Effective stakeholder management was crucial, given the numerous parties involved. The team followed IHG’s well-established processes, securing design approvals and incorporating input from InterContinental's food and beverage specialist. This collaboration extended to designing a highly specialised kitchen, a task made more complex by introducing a new chef midway through the process.

Another challenge was the compressed program timeline, exacerbated by flooding and other disruptions. The fast pace meant tasks had to be completed swiftly, adding complexity to the high-end fit-out and managing the contractor’s overloaded workload proved challenging. Program delays, however, caused a rush towards the project’s end, particularly impacting the restaurant, which was the last area completed. RCP managed stricter contract requirements to ensure accurate, trackable programming.

The building, constructed in the 1960s, also had inaccurate as-built drawings. Limited space and unexpected obstacles underscored the importance of verifying existing conditions before proceeding with fit-outs. Although point cloud scans were conducted during earlier phases, the phased handover prevented a comprehensive scan at the project's outset. It highlighted the necessity of early, thorough scans to avoid discrepancies.

Amid the challenges, several aspects of the project were particularly rewarding for RCP’s team. Collaborating with the chef on selecting operating equipment, such as table settings, plates, glasses, and cutlery, provided a refreshing change from usual project challenges. These sessions managed with the help of an FF&E procurement consultant, added a fun and creative dimension to the project.

Despite the difficulties, this premiere project successfully remained within budget, resulting in a restaurant that exceeded expectations, blending sophisticated design with functional excellence. This premier dining spot is set to become a standout feature of the InterContinental Hotel and a gem in the city’s culinary scene.