The National Monuments Council of South Africa recently restored historically significant buildings on a wine estate on Plot 36 of 61 and declared them national monuments. To cater for visitors, permission was granted by the National Monuments Council to build a new restaurant and small museum on the estate. You have been tasked by the National Monuments Council to submit a proposed design solution for the proposed new restaurant and small museum, which will forthwith simply be referred to as the restaurant and
museum.
The restaurant must be a single-storey brick structure with a maximum total area of 200 m². The roof must be a gabled design with a 500 mm overhang on all sides, with corrugated steel roof sheeting, and finished with facia boards, gutters and rainwater downpipes on the sides, and barge boards on the ends. The restaurant must consist of a large open inside dining area of no less than 110 m2, a large kitchen with a separate scullery and a separate pantry, unisex toilet facilities, and a toilet facility for disabled people. In the dining area there must be a dedicated section with a large countertop for serving a buffet lunch on Sundays, and for the display and sale of over-the-counter eats and refreshments on all other days. There must be wide wooden multipanel sliding doors, with three or more panels, along two adjacent walls of the dining area leading out onto an adjoining 3 m wide veranda which runs along the same two adjacent walls of the restaurant. The veranda, which is not included in the 200 m² of the restaurant, must be covered by wooden pergolas, as it will be used as additional outside dining space.
The kitchen must have a floor area of no less than 35 m² and be situated at the back of the restaurant. The kitchen must be separated from the dining area by a brick wall, with a single 180° swing door leading into the kitchen and a single 180° swing door leading out of the kitchen into the dining area. There must be a single sink, built-in cupboards and sufficient work surfaces for the preparation of food and placing of kitchen appliances, as well as space for two large refrigerators and two large industrial stoves in the kitchen. Leading off the kitchen must be a separate scullery with two double sinks and space for two dishwashers, as well as a separate lockable pantry. The scullery and the pantry must each have floor areas of approximately 10 m². Both the kitchen and the scullery must have an exterior door and windows.
The unisex toilet facility must be directly accessible from the inside dining area of the restaurant. The facility must consist of FIVE separate cubicles, each with a toilet, a wash basin and its own small window. One of the cubicles must have a larger door and more space to accommodate people in wheelchairs.
The building for the museum must be a single-story semi-detached 6 x 8 m brick structure that stands adjacent to, and shares a common wall with the restaurant. The museum must be accessible off the veranda, but must have no direct access into any part of the restaurant. To complement the heritage of the estate, the entrance to the museum must have a typical centrally placed decorative Cape Dutch facade above a double wooden door with sash windows on either side. The museum must have a gabled roof with a corrugated steel roof sheeting finish.
The new restaurant and museum must have sufficient electrical lighting and switched socket outlets in all the rooms and areas. All sewage and waste-water from the restaurant must be connected to the manhole on the municipal sewerage line in Hillside Road.
Included in the design must be driveways and a parking area with 10 standard-size parking bays and, situated close to the restaurant, two parking bays for disabled people. Draw a grade 12 egd floor plan meeting all the requirements
