The first phase ...

... was the removal of a picturesque old dinghy which held the salads and a lot of fascinating paraphernalia.

< Booths from entry.

The existing salad bar dinghy was cut in half. As part of the gunwhales had already been removed, this was enlarged and edged to allow diners access to the seats. The benches were built on and secured to the floor. The dinghy halves were cleaned, painted and secured. The restaurant gained 8 seats.

The tables were secured at the wall end and suspended from chains from the ceiling. The tables to pivot slightly from side to side - about 100mm each way - where they meet the wall making it easier to get into the booths.

The second phase ...

... was the removal of a free standing wood heater which was replaced with a surprisingly elegant electric heater with artificial flames.

< Central area from bar.

The "fire" was surrounded by a mantlepiece, brick hearth and chimney breast of rendered rustic brick.

A partition topped with turned spindles was installed to increase a feeling of intimacy and to mimimise draughts from the foyer (door to the left of the fire place).

The overhead awnings were canvas and simply clipped on and off for easy cleaning.

The last phase ...

... was a new display for the self-service salads

< Views of the new salad bar.

Sign on top says 'Admiral's patented salad box.'

The look was a fairly ornate Victorian style 'gadget' on an old rough wooden table, on the side of the dock.

The central acrylic container holds the ice block. The sneeze guard is hinged up or removed and the container released to swing to the side so a new block of ice can be loaded.

A bucket to recieve the run-off is placed under the table behind the display fruit crates.

Click for Salad Bar details

Click for Plan

< View from the Brig.

Another view of the central area.