We like the sublime, sweet offerings of dessert restaurant and patisserie Milse (pronounced 'Mil-say', and is Gaelic for 'sweet') as much as we like its dramatic interior.
The cocoon-like space in Auckland's Britomart opened recently and supplies desserts to neighbouring Ortolana restaurant as well as hosting diners at tables of its own, and offering takeout.
The space was designed by Cheshire Architects. HOME editor Jeremy Hansen spoke to Nat Cheshire about the design, and to Milse's executive pastry chef Brian Campbell about the amazing food. These photographs are by David Straight.
HOME How does it feel to be in the space?
NAT CHESHIRE The goal is a world of quiet delight within a chaotic left-over geometry surrounded by service lanes and delivery trucks outside. Milse has a cave-like intensity within the quiet complexity of its filigree surface. We hope this means it feels like another world entirely.
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