Avling is an experiment in circular hospitality—a 120-seat restaurant, brewery, and urban farm. Conceived as both a welcoming neighbourhood restaurant and a culinary innovation hub, Avling brings together local agriculture, regenerative practices, and creative design to reimagine the relationship between production and pleasure.

As founder and operator, I designed Avling to reflect a belief that hospitality can be both joyful and generative: waste becomes resource, constraints drive creativity, and context shapes offering.