This document provides details for the design of a Thai fine dining restaurant called Cassia Fistula located in Mumbai. It includes sections on the design brief, site layout analysis of an exemplar restaurant, concept, branding, area plans, layouts, elevations, and material details. The goal is to create an internationally inspired space with modern materials and lighting that seats 150 people and features private dining areas, a bar, and buffet counter consistent with the floral theme of Cassia, Thailand's national flower.

1. CASSIA fistula
SID
T.Y.G.D
BHAIRAVI DATAR
ROLL NO. 06

2. Cassia Fistula
Thai Fine Dine Restaurant
LOCATION
Cassia fistula, The Taj Mahal Palace,
Appolo Bandar, Colaba, Mumbai
400001

3. INDEX
 BRIEF
 SITE LAYOUT
 CASE STUDY
 CONCEPT SHEET
 BRANDING
 BRIEF WITH AREA
 SEATING LAYOUT
 CIRCULATION LAYOUT
 RENDERED PLAN
 FLOORING PLAN
 FALSE CEILING
 FALSE CEILING WITH
DIMENSIONS
 HVAC LAYOUT
 ELECTRICAL LAYOUT
 LEGEND
 FAS LAYOUT
 CO-ORDINATED LAYOUT
 ELEVATIONS
 VIEWS
 DETAILS –BAR COUNTER
 DETAILS –BUFFET COUNTER
 TOILET DETAIL
 MATERIAL CHART

4. A celebrity chef Vicky Ratnani and a well known Painter have collaborated
together and are running a chain of popular Thai restaurant across the
country. both are widely travelled and exposed to latest trends and styles
in restaurant spaces around the world.
Since this outlet is one of its kind in the city, they want it to be truly
international in look and feel. All the future outlets will carry the same
design which we are designing for this outlet.
The clients is open to exploring new design ideas and materials. Since
one of the partners is an artist, his eccentric and adventurous perception
will form a key factor in design. He has a good sense of colour, space
BRIEF

5.  The space is on the roof top of a 5
star hotel in Mumbai.
 The design will not permit any
alterations to be done to the structure.
 Ducts space cannot be accessed.
 The design should appeal to an age
group of 18 – 40
 The look should be modern with latest
materials.
 Cuisine to be served is THAI. With
décor to match the theme. Alternatively
the décor may be distinctly THEME
BASED with relevant cuisine.
 Space should be well lit.
 A serving display bar to serve the
 Seating capacity to be minimum 150
persons including private dining area.
 Cashier space from where the music
and security cameras can also be
controlled.
 Adequate service counters.
 2 nos. Private Dining Rooms (PDR)
which can be combined for small
parties as a Banquet.
 Toilets to be designed without
altering the location.
 A buffet counter adequate enough to
a wide variety of food the chef
specializes in.
 The restaurant to host one small

6. SITE LAYOUT

7. BY THE MEKONG
ST. REGIS, PALLADIUM
AREA -6500 SQ.FT approx.
DESIGNER –WILSON AND
ASSOSIATES
AMBIENCE
 With a spectacular view
of Arabian sea, the
expansive restaurant, is
aesthetically designed
with large lamps,
massive glass, wine
walls and Chinese
artefacts.
 The lighting is perfect
for romantic dinner, also
ABOUT
 It is city’s finest Asian
restaurants, By the Mekong
takes you on a culinary
journey through the countries
of Thailand, China & Vietnam.
The award-winning restaurant
has a great variety of food
and an impressive wine list.
 Mekong was awarded the Best
Oriental and Thai Fine Dining
at the “TIMES FOOD
AWARDS”
 Cuisines:- 50%Chinese,
30%Thai & 20%Vietnamese

8. DINING AREA
BAR COUNTER
 Square and rectangular tables can
accommodate groups, when the tables are
pushed together.
 Seating-17 tables & 74 chairs approx.
 Partitioning material-wood, glass and
artifacts.
PRIVATE DINING AREA
 8-10 seater Private dining Area.
 Minimum bill amount of Rupees
30,000 & 45,000 respectively.
 Different type of rug have been used
for private dining area.
 Round tables are very popular for
private dining room because it allows
guests to converse with each other.
 Rectangle table can be a private
room for the guest having a private
party which can serve a buffet
without disturbing the guest.
 This room also has a separate
restroom.
 Sofa chairs with a television set is
provided in this room.
 Separate bar counter section in
the dining area

9. CASSIA FISTULA IS THE NATIONAL
FLOWER OF THAILAND
CASSIA IS A FINE DINE THAI RESTAURANT
LOCATED ON THE ROOFTOP OF A 5 - STAR
HOTEL
CASSIA fistula
WHY FLORAL?
CASSIA IS A YELLOW COLOURED FLOWER
WHICH IS MAINLY FOUND IN THAILAND BASED
ON THIS MY RESTAUREANT IS THEMED
FLORAL SERVING THAI ORIENTAL CUISINE
Inspiration

10. BRANDING
LOGO
MENU CARD
CROCKERY
STAFF UNIFORM
Logo of this restaurant is
inspired by the concept
of the restaurant which is
from a flower
This artificial flower
wall is the key
element of this floral
themed restaurant.
These floral print
table cloth will
be an element
used in all their
restaurants

11. BRIEF WITH AREA

12. SEATINGLAYOUT

13. CIRCULATION LAYOUT

14. RENDEREDPLAN

15. FLOORING LAYOUT

16. FALSE CEILING LAYOUT

17. FALSE CEILING WITH DIMENSIONS

18. HVAC LAYOUT

19. 2 – Split Ac’s for Private
Dining Area
Brand – BLUE STAR ( A-
SERIES )
Capacity – 1.5 Tr
Volatage – 230V
Cooling Capacity – 6917 W
Dimension – 1260 x 360 x
280 mm
Net weight – 20.5 Kg
2 – HVAC Duct Unit for
cooling the dining area
Brand – VOLTAS
Capacity – 15 Tr (each)
AC Diffuser 475 x 475 mm
Brand - VOLTAS

20. ELECTRICAL LAYOUT

21. LIGHTSDETAIL
AREA
RECEPTION &WAITING AREA 4 – SPOT LIGHTS
1 – CHANDELIER
NO. OF LIGHTS
Brand – CITRA
Weight – 900 grams
Colour – yellow
Wattage – 12 watts
SPOT LIGHT
DINING AREA 19 – SPOT LIGHTS
23 – SUSPENDED CEILING LIGHTS
SUSPENDED LIGHT
Colour – yellow
Wattage – 12 watts
Power – 230V
BUFFET COUNTER 16 – SUSPENDED CEILING LIGHTS
BAR COUNTER 5 – SUSPENDED CEILING LIGHTS
4 – SPOT LIGHTS

22. AREA
PRIVATE DINING AREA 10 – SPOT LIGHTS
8 – SUSPENDED LIGHTS
NO. OF LIGHTS
OPEN COURTYARD 6 – SPOT LIGHTS
8 – SUSPENDED LIGHTS
CLOSED TERRACE 15 – SUSPENDED LIGHTS
GENTS TOILET 10 – SPOT LIGHTS
2 – BRACKET LIGHTS
LADIES TOILET 5 – SPOT LIGHTS
2 – BRACKET LIGHTS
Brand – Anemos
Bulb – E27
Fixture material – metal &
glass
Colour - Yellow

23. FAS LAYOUT

24. CO-ORDINATEDLAYOUT

25. ARCHITECTURALELEVATIONS

28. ELEVATIONS

31. VIEWS
PRIVATE DINING AREA

32. PRIVATE DINING AREA

33. BAR COUNTER

34. DETAILS
BAR COUNTER
PLAN
FRONT ELEVATION SIDE ELEVATION
A separate bar counter with
seating for 7-8 people is
made for people to enjoy
the wide range of drinks,
mocktail & cocktails serve at
the bar.

35. PLAN
FRONT
ELEVATION
SIDE ELEVATION
BUFFET
COUNTER
A buffet counter
serving thai mains,
soups & salads &
desserts.
There is a separate
counter for each
courses.

36. TOILET DETAILS
PLAN WASHBASIN
DOOR DETAIL

37. ELEVATION 1 ELEVATION 2

38. WALLPAPERS
CARPET FLOORING
FLOORING MATERIAL
CANE FURNITURE
TABLE CLOTH FABRIC
LIGHT FIXTURES
MATERIALCHART