For one hospitality trio the answer is to turn it into a multi-purpose community space. Settled within the ever booming precinct of South Melbourne and its growing number of apartment blocks is Half Acre, an all-day eatery, bar and events space in one rather sleekly styled space. Named after the size of the block of land on which it sits, Half Acre is designed for both functions (private and communal) as well as casual dining for any occasion; in short, it has it all.

Owners Adam Wright-Smith (ex-Fat Radish, Slikstone NYC), Leigh Worcester and Asaf Smoli (food&desire), have plenty of experience in the hospitality industry between them. The trio happened upon the space while driving past, believing the dilapidated building to have potential for their next big project. “We wanted Half Acre to be a really comfortable place for people to enjoy through the food, design and service but above all, the atmosphere,” Wright-Smith says of the concept. “We’ve used experience from our past as well as being inspired by those who are creating unique spaces and experiences in regional areas such as Upstate New York, Stockholm and London.”

Half Acre’s main building resembles somewhat of a glasshouse, blending the indoor and outdoor seamlessly and working around the ever-changing Melbourne seasons. The glasshouse itself is home to the eatery, while a neighbouring old mill has been transformed into the events space, utilising its original timber, brick walls and trestles for effect. With parts of the building dating back to the early 1900s, its a statement-making setting intended for weddings, corporate dinners and conferences alike. There’s also potential for guests to hire both the mill and the eatery for larger events, and plans for Half Acre to launch its own community-based soirees down the track. These will include market days, theatre performances, collaborations, and masterclasses.

‘Unique yet approachable’ is the design mantra of Half Acre, with a particular focus on the connection of indoor to outdoor throughout. The buildings are awash in softer hues, mixed with exposed wood, brick and original timber. Lighting has been especially designed by Henry Wilson and Anna Charlesworth, who have fitted spaces with varying textured light fittings to bring more warmth to Half Acre’s surroundings. The furniture chosen is equally cosy; a motley crew of vintage pieces in soft tones. Plenty of plants have also been integrated; a selection of ferns, greenery and wisteria specially chosen by florist Michael Strownix.

Created by Israeli Head Chef Eitan Doron, the menu is designed to share. Plates celebrate seasonal Australian cuisine, with the majority cooked over woodfire coals in an open kitchen. Signature dishes include whole roasted cauliflower, roasted Kent pumpkin, house made bread with smoked butter, and the whole barramundi, cooked again on the grill. There’s also a custom wood-fired oven which churns out simple pizzas (available for takeaway), roast vegetables, breads, meats, and some desserts. This petite latter category includes the likes of a Woodfired Pineapple, paired with pecan crumble, yogurt ice cream, and the ‘Chocolate nemesis’ served with both creme fraiche cream and dulce de leche .

Half Acre will be open from 4.00pm on Tuesday and Wednesday, 12.00pm on Thursday and Friday, and 11.00am on Saturday and Sunday. 112 Munro Street, South Melbourne; halfacre.com.au.