The Immersery by numbers

Photo: Daniel Mahon

Anchored to the Yarra’s edge in City of Melbourne’s Queensbridge Square, the three-level hub was the centrepiece of the Festival program, bringing to life the 2014 theme of WATER; undoubtedly the most ambitious hub project undertaken by the Festival.

From inception nine months ago, to the nine-day build, then packing down the space this week, our heartfelt thanks goes to each and every partner involved in this collaborative project for their hard work, creative thinking and dedication.

Here we share a snapshot of what it took to bring this innovative space to life.

Construction and design

7 young designers from international design practice HASSELL brought the Festival’s concept to life.

38 build partners and contractors including Schiavello, Aurecon, Montlaur Project Services and McKenzie Group worked to transform the blank canvas in Queensbridge Square.

3 shipping containers provided by The People’s Market.

1 Spacecube transformed into an open kitchen featuring Smeg appliances.

1 floating barge bar, towed in from Williamstown provided by Port of Melbourne Corporation.

26 tonnes of scaffolding featured throughout the Immersery.

1.5km of water pipes supplied by Melbourne Water created the top level ‘cloud’ on Sandridge Bridge.

Select AV lit up the space, including the cloud’s blue glow at night.

30 minutes of water-inspired sounds in the cloud.

Raingardens

Through Melbourne Water, visitors learned how to build a raingarden at home with inspiration from 28 hanging pots, 60 planter drums and 750 sections of cut storm water pipes filled with more than 1,000 drought-tolerant plants supplied by Warner’s Nurseries and Tall Trees.

To eat

7 local chefs designed the yum cha menu: Jesse Gerner (Anada and Bomba), Florent Gerardin (Silo by Joost), Rachel Reed and Hamish Nugent (Tani Eat & Drink), Joel Alderson and Adam Liston (Borrowed Space) and Daniel Wilson (Huxtable and Huxtaburger).

6 chefs from Peter Rowland Catering brought the menu to life over 17 days.

More than 26,000 dumplings were enjoyed over 17 days.

To drink

More than 12,000 glasses of premium Victorian wine were sipped and savoured.

7 wine regions were showcased including 4 wine flights featuring drops from Coldstream Hills, Seppelt and T’Gallant wineries.

22 bartenders from across Australia crafted one-off cocktails for the State of Cocktails program.   Sour cherry foam, salted caramel syrup, smoked salt, seaweed fog and Lapsang Souchong tea were just some of the ingredients that made an appearance across the menu.

 

Find out more about the design inspiration with this VIDEO from design partner HASSELL.

Watch the nine-day build come to life with this VIDEO from build partner Schiavello.

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