The National Monuments Council of South Africa has restored historically significant buildings

on a wine estate at Plot 36 of 61, declaring them national monuments. To enhance the visitor
experience, a new single-story restaurant and a small museum are to be built. The restaurant,
limited to 200 m², will include a spacious dining area, a kitchen with a scullery and pantry,
unisex and accessible toilet facilities, and a veranda covered with wooden pergolas. The adjacent
museum will feature a Cape Dutch facade and be accessible from the veranda, ensuring both
structures harmonize with the estate's historical aesthetics while offering modern amenities.

My role in this project is to create a comprehensive design solution that meets the specifications
and aesthetic requirements outlined by the National Monuments Council. The design process will
involve initial site analysis, conceptual development, detailed architectural drawings, material
selection, and coordination with structural engineers and contractors. The goal is to deliver a
functional, aesthetically pleasing restaurant and museum that complements the heritage of the
estate while ensuring modern functionality and accessibility.

Specifications for the Restaurant and Museum:

1. Single-story brick structure for the restaurant.
2. Maximum total area of 200 m² for the restaurant.
3. Gabled roof with a 500 mm overhang on all sides.
4. Corrugated steel roof sheeting.
5. Facia boards, gutters, and rainwater downpipes on the sides.
6. Barge boards on the ends of the roof.
7. Large open inside dining area of no less than 110 m².
8. Kitchen with a minimum floor area of 35 m².
9. Separate scullery with two double sinks and space for two dishwashers.
10. Separate lockable pantry.
11. Unisex toilet facilities with five cubicles.
12. One larger cubicle for disabled access.
13. Dedicated section in the dining area for buffet lunch and sale of refreshments.
14. Wide wooden multipanel sliding doors with three or more panels.
15. Adjoining 3 m wide veranda covered by wooden pergolas.
16. Kitchen separated from the dining area by a brick wall.
17. 180° swing doors leading into and out of the kitchen.
18. Built-in cupboards and work surfaces in the kitchen.
19. Space for two large refrigerators and two large industrial stoves.
20. Exterior doors and windows for the kitchen and scullery.

Possible Constraints:
1. Maximum total area of 200 m² for the restaurant.
2. Adherence to the historical and aesthetic requirements of the estate.
3. Integration with existing sewage and waste-water systems.
4. Compliance with accessibility standards for disabled facilities.
5. Limitations on modifications to the existing historic structures.