The club aspires to be a place where members can socialise and network, and holistically integrate work and life: make use of the shared office space and business facilities such as printers and sound-proof phone booths, then talk a walk down the hall to get a manicure or a shave at the spa and an espresso at the bar.
At 1880, he has conceptualised the menus across the four different dining spaces: Leonie’s, an all-day dining restaurant, a members’ lounge which serves the same menu, The Double which is a café by day and bar by night, and a private dining room for events like secret suppers.
Inspired by Buchan’s time spent in London, France and Southeast Asia, the food programme at 1880 is a mix of new and revamped classics that are elegant and approachable. Chef Buchan and his kitchen team make everything from scratch here and utilise quality produced including some sourced from local urban farms to create dishes such as Aged Beef Tartare, XO Prawn Noodles and Chicken Ravioli.