This small basement bar specialising in Japanese whiskey is hidden away from the hustle and bustle of commercial Sydney and is a visual gem and has won design awards. Located in a basement presented many challenges, particularly the lack of natural light and ventilation. The construction had to address the high risk of rising damp and mould. Access to the site was through a steep flight of stairs, resulting in large panels, carcasses, and hoods being assembled onsite. The polished concrete floor was done by hand, as machinery could not be carried down into the basement. The tenancy, originally built as a storage space, had no provisions for cooking services such as range hoods, air conditioning, or floor wastes. A significant amount of work was required to retrofit the space with the necessary services - the installation process was a matter of millimetres—raising floors to create cavities while simultaneously lowering ceilings to accommodate rigid ducts and ventilation. Sustainability was prioritized with locally sourced materials and artisanal craftsmanship during the construction. Collaborations with local artists add authenticity while all construction elements were carefully chosen for both quality and sustainability.