Woollongabba is home to a new dining concept, Corella. Owned and operated by hatted restaurateur, Paul McGivern, and partner, Bailee Dewes. Inspired by the history of the land as a watering hole, McGivern’s vision was to emulate the notion of a community meeting point.

Similar to McGivern’s previous dining ventures, Corella will focus on simple meals and locally sourced produce. The contemporary menu and wine list will be constantly evolving and refined by head chef, Callum Grey.

Open Kitchen Design

Showcasing a sleek, yet industrial front-of-house, some bar and banquet-seated diners are treated to an unobstructed view of the open kitchen. This open kitchen element allows chefs and patrons to connect, encouraging the concept of a meeting place and the community feel. 

With limited floor space, the inclusion of an open kitchen required our expert team to maximise the area available. An efficient workflow was the guiding priority when planning the kitchen design. The final result was a compact kitchen, consisting of designated wash up, storage, preparation and waiting zones. 

Commercial Kitchen Equipment Specification

Hobart Dishwasher, Unox Programmable Combi oven, Everlasting Under Oven Chiller Freezer, Bromic Underbench Freezer, Inomak 4-Drawer Underbench Refrigerator, Inomak 6-Drawer Underbench Refrigerator, Mareno Gas Grill, Mareno Gas Fired Top Range, Mareno Gas Fired Four Burner Top, AnvilAxis Electric Salamander, ICE Heat Lamp, Culinaire Underbench Heated Holding Cabinet, Skope 4-Door Merchandiser Refrigerator, Hoshizaki Ice Machine, True Refrigeration Single Door Keg Refrigerator, Hobart Glasswasher, Mareno Gas Pasta Cooker, Kisag Stick Blender, Mantova Galvanised Shelving.

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