Working alongside architects Mark and Adelle Drury and interior designer Aneka Sidoti, the Breens transformed a heritage-listed, early-1900s terrace into a tactile, curated stay. Prior to its renovation, the building had sat empty for more than 18 months, and while the structure remained sound, its history as a long-term rental had left the interiors in need of care. “It was in a pretty dire way,” says Monique. Working within heritage constraints, the approach was one of sensitive intervention: to preserve the existing character while gently layering in warmth, light and functionality.A significant gesture involved removing a dividing wall to unify the kitchen and living areas. This move not only opened the floor plan but also shifted the spatial rhythm, enabling easier connection and movement. Curved thresholds, softened edges and a palette of warm, moody tones anchor the calm interiors. Echoing the language of the restaurant, materiality is used as a means of storytelling – red brick and white tiles with red grout reference the building’s original features, while Tasmanian timber and natural fibres introduce texture.
