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On Ngunnawal + Ngambri land.
Art and design all-rounder. graceblakegkb[at]gmail.com
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2026 Program Announcement 📣 

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When you spend enough time in a room, there is this feeling that you become the room. Just a little bit. The dining room of Such and Such is a room I will hold in me for a very long time, it’s floorplan my palm, each table number like the tips of my fingers. It is a beautiful room to have spent so much time in. The design by Mark Brook coming out in playful textures. The art curation and hang by Grace Blake and the sheer NUMBER of artists on display. Phebe Schmidt, Cassie Abraham, Nathan Nhan, Scott Chaseling, et AL. I feel like I know Tom Skeehan better than some of my extended family in how many times I have wiped, and rewiped, his tables.

When you spend enough time in a room, there is a feeling that you become the people you spend that time with. Just a little bit. I am often told I sound exactly like Caitlin Baker when I manage, and it doesn’t surprise me at all. She taught me how – continues to teach me how – to work with people with deep professionalism and respect. I am Caitlin in the way I set a table, lead a team, and hold my own against a customer with an attitude. I take inspiration from the rest of the team as well. Dash’s creativity and steadfast ability to follow through. Ross’ generosity and consideration. Mal’s frenetic energy and calm specificity. Nick’s solidness and humour. Everyone I have worked with, whether it be two shifts or two years, has given me something.

When you spend enough time in a room, with its people, there is a hope that they become like you. Just a little bit. A part of the restaurant in a scratch I accidentally left on a table, a system of organisation, a massive glass strawberry full of negroni. A part of the team in the way they tell a joke, explain a dish, or speak – just a little bit too much – to a table. A part of the guests who came in the doors, left, and then hopefully came back again. 

I am not one to get sentimental when it comes to leaving. But when you spend enough time learning and – somehow – teaching in a place, it becomes hard not to. A restaurant is a place of story, and of sharing. The act of service is an art. We need places as cheeky and as honest as Such and Such. Get around it.

Viva la Such. x
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