District 8 at Cabra-Vale Diggers is set to stun Sydney’s food world with the launch of its dining precinct, the likes of which Australia has never seen before. With a huge expanse of newly renovated space housed within the club – District 8 measures 2000sqm, 400sqm of which is the main kitchen, District 8 boasts several South East Asian food options and ‘stations’: dumplings, congee, soup, noodles, BBQ, grill/stir fry, seafood, Chinese a la carte, an in house Asian bakery, fresh fruit and sugar canes juices and salads, and an Asian bar.
The Club has also announced a brand new ambassador for District 8: Adam Liaw. The renowned television presenter, author, media personality, columnist, and ‘MasterChef’ TV show winner, is proudly a part of the upcoming official media launch, plus activations at the Club involving members and guests.
“Western Sydney is the fastest growing area in Australia at the moment and the demographic really is a reflection of where modern Australia is, and where modern Australia is going, and so to have this incredible dining destination at District 8, where people can go and enjoy themselves and eat excellent food, taking the century long heritage of Cabra-Vale and adding to its evolution, and showing just how important clubs in Australia are becoming, all of it is a very exciting project for me to be a part of,” says Adam Liaw.
“I think that Australia has the best Asian food in the world and I mean that quite seriously. District 8 could only happen here at Cabra-Vale Diggers because of the unique demographic here. I think the food you can eat in clubs is a very clear representation of Australian culture, and when you see how multicultural Canley Vale is, it’s really lovely to see this reflected in the face and the soul of Cabra-Vale Diggers. For it to be done with such incredible quality, where no expense is spared, is a real credit to where both Cabra-Vale Diggers, and Western Sydney, are heading,” adds Adam. “Cabra-Vale Diggers’ District 8 development is a great dining and entertainment destination, but it is much more than that; it really is something the entire community can be a part of and also be extremely proud of,” added Adam.
Boris Belevski, CEO of Cabra-Vale Diggers, says of the multi-million dollar development: “District 8 is stage two of a multi-stage food revolution at the club. Cabra-Vale Diggers has spent $18 million on the first two stages of its new dining rooms. Stage 1 is the newly opened Brasserie on Park and the Poppy Cafe. District 8 is stage 2, our upcoming steakhouse is stage 3, and the dining facilities of the new hotel are stage 4.”
Tina Fox, Project Leader, Interior Design, from Altis Architecture says: “We wanted to create a unique environment where the customer could experience a culinary journey through South East Asia. We were particularly inspired by the tastes, smells and sights of the Mekong River that flows through Vietnam, Thailand, China, Laos, Cambodia and Myanmar. We also wanted to create an exciting space with an outdoor street feel and different types of seating and food and drink stations, creating a new discovery and point of interest at every turn. We have created ‘streets’ and walkways throughout the scheme, surrounded by columns, plants and Hong Kong style illuminated signage to really give that feeling of being outdoors.”
Adds Tony Maluccio, Senior Associate Architecture at Altis Architecture: “Altis has worked on the project for over 3 years and to see it finally come together and to smell and taste the food and see people enjoying the space is so rewarding. One of my favourite features is the red feature ceiling with over 5500 pieces of hanging red timber. This was a tricky item to design and to get the lighting to work and it took many days to install all the individual pieces but it creates a unique feature that leads you through the space. The brick tiled floor has worked beautifully and really adds so much to give that Street feel to the entire space.”