Sustainability is woven throughout Brae, a renowned restaurant and retreat nestled on a hillside of a 30-acre organic farm in rural Australia. Designed by Fitzroy-based studio Six Degrees Architects, Brae is best known for its seasonally inspired menu and talented chefs — the restaurant was named among the world’s 50 best restaurants in 2017 — and the idyllic establishment also boasts six eco-friendly guest suites designed to target net-zero energy consumption. Durable and recycled materials are used throughout the handcrafted buildings, which are powered with solar energy and use recycled rainwater.

brick and metal building with large windows

After Six Degree Architects completed Brae in 2013, the firm revisited the site to add a new accommodation building that would emphasize the restaurant’s commitment to sustainability and seasonality. Completed in 2016, the six guest suites are housed in a structure referencing the archetypal utilitarian rural shed and built with simple and robust materials including recycled timber and brickwork, raw steel and brass. Local builders and tradesmen built the project, and the guest suites are carefully fitted out with bespoke, engaging objects to make each room feel homey and welcoming.

studio room with gray couch and white bed

dark wood-lined room with white bed and gray couch

“The restaurant is renowned for seasonally sourcing raw produce from either the property or local region,” the architects explained. “There was a desire to bring this careful, considered approach into the crafting of the rooms and restaurant. Simple robust materials, contrasting hard and soft, and a level of intricate detailing remind you that hands have made and shaped the buildings. The project purposefully plays off the materiality and self-build nature of old rural buildings, reinterpreting them into contemporary and luxurious interiors, framing views of the working landscape beyond.”

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dark wood-lined room with black kitchen

kitchen with black cabinets

The guest suites are oriented for south-facing views of the landscape, while a landscaped berm to the north protects the building from view of the carpark. To achieve net-zero energy use during operation, the project is equipped with 48 solar panels that generate a daily average of nearly 44 kWh. Rainwater is harvested in two 40,000-liter tanks and reused for drinking and washing. Waste is broken down in a large worm farm. Thanks to these systems and passive thermal design, the 500-square-meter Brae guest suites have achieved a NatHERS energy rating of 7 stars.

+ Six Degrees Architects

Photography by Trevor Mein via Six Degrees Architects

metal and brick building on a farm