Mundo Hills Clubhouse

Introduction

Concept

Materiality and Interiors

PROJECT SUMMARY

Project Name : Mundo Hills Clubhouse

Location : Salvador De Mundo , Goa, India

Sector : Hospitality / Recreational

Services : Architecture, Interiors, Landscape

Built Area : 1300 sqm

Clients : Net Positive Living

Status : Detail Design

Date : 2020

SAV Design Team : Amita Kulkarni, Vikrant Tike, Ravisha Rathore, Malhar Chawada, Rutuja Tulsulkar, Simran Omer

Developers : Net Positive Living

At the entrance of the four acre Salvador Masterplan, we have proposed a fluid structure that flows with the site slope to create a multi- program clubhouse and community centre that will house a food table cafe, a fitness centre, a yoga centre, a workshop/ event / talk space as well as an outdoor sit-outs and swimming pool.
	By proposing a multi-program centre with its outdoor cafe along with spaces like amphitheatre, pools and DIY- farms we are enabling opportunities for the inhabitants to interact in a relaxed, green and an outdoor setting.

	The concept for the form of the clubhouse takes its inspiration from the traditional barn typology, where we wanted the design to be a shelter, a place to gather, for all the different people working on this masterplan and around the area.
This unique natural inspired structure will act as the heart of this community, inviting outside artists, makers, chefs and thinkers to participate bridging the inner world of this community to its surrounding areas and larger public realm.
	The fluid form of the clubhouse is created with three bays to house the three major programs, a gymnasium, a cafe and lastly an admin/ kitchen services. The structural logic is defined for primary steel structures that get overlaid by smaller primary beams to ensure the fluid form is achieved.

Created with natural materials like bamboo, locally sourced wood, terracotta and a slate tile roof construction, the clubhouse will have screened facades and high roofs to create natural cooling systems and passive ventilation.
	Along with that it will have permaculture and vermiculture to achieve net zero inputs of water and waste.
For the operations of the ‘farm to table‘ cafe , the clubhouse will have designated areas for hydroponics wherein fresh produce will be grown organically with minimal use of water at the site itself.