August****

In the interior colours refer to elements of the existing with its soft green wood, dark smoked oak or black and white to emphasise the contrast between the contemporary (black) and the classic (white). This attitude has been consciously applied all over the project and returns its classical feel now to the new public. The carefully restored mouldings and doors and hand painted tiles together with the white marble in the chapel are undisputedly the protagonists of the classic interiors where the black elements refer to the new – a contrast that carefully brings contemporary life to this project.

August is a place where you feel calm and at home without neglecting the fact that you are in a place that was sacred. We have fully considered the past as being a beautiful gift to keep and reinterpret what we have in a modern way. August strokes all the senses with the richness of its textures and objects that are in delicate harmony with its sacred soul. – Vincent Van Duysen

BAR & RESTAURANT

August bar and restaurant are curated and envisioned by well-known chef Nick Bril of neighbouring Michelin-star restaurant The Jane. Nick has challenged himself to go beyond his signature style and has thought out an internationally inspired à la carte menu focusing on product, season and terroir. From breakfast until dinner, both hotel guests and local residents will find accessible yet creative dishes on the seasonal menu. Nick and his sous-chef Pieter Starmans define the August cuisine as modern brasserie cuisine. The kitchen team uses fresh and local ingredients, some of which they grow on the roof of PAKT, the adjacent repurposed industrial site housing a melting pot of creative businesses in renovated warehouses, with an ambitious rooftop city farming project. Enjoy a refined meal under the black steel and glass roof of the winter garden or in the wonderful gardens under the covered heated terrace.

August bar serves a perfect mixture of elegant drinks and savoury bar food, that can be enjoyed in the high-ceilinged chapel.

Food and drinks will be served in specially designed August tableware. The ‘Passe-partout’ collection is designed by Vincent Van Duysen for Serax and includes glassware, porcelain tableware, cutlery and wooden objects. The past is reflected in many aspects of this collection. Glasses that are vaguely reminiscent of chalices, and carafes of different sizes that make any bottle on the table superfluous. With the porcelain tableware, countless visual effects can be created by stacking or by playing with the contrasting white and black exterior colours. The cutlery and wooden accessories also follow the blueprint Vincent Van Duysen had in mind for Passe-partout: no-nonsense, a tad nostalgic, while at the same time very contemporary.