Does Sydney need another hospitality precinct? The Collective is betting on a yes

Apr 10, 2025

It may have what it takes for diners to embrace The Rocks a destination again

Sydneysiders love a hospitality precinct, a range of venues in convenient walking distance that negate the need for Ubers or Googling where to go next. The Collective is the newest one.

It joins recent additions such as Wunderlich Lane, Oran Park Hotel and Hay St Market along with more established locations such as the Ivy precinct and Barangaroo.

What makes The Collective stand out is its size – a sprawling 1,800 square meter dining and drinking destination The Rocks. Sound familiar? It’s because we’ve been here before, The Collective encompasses established eateries Saké, The Cut Bar & Grill and the space that used to be The Argyle.

It is introducing Sydney to three new venues. The Dining Room is all about refined fare in a restored 1881 wool store with a 1000+ bin wine list. The Garden is an alfresco all-day spot that does everything from crab omelettes to cocktails. The Tailor Room is an intimate 24 square metre cocktail bar with an ambitious drinks menu inspired by, of all things, fabric. Hence the name.

Credit: Steven Woodburn

Can The Collective be enough to revive the Rocks? And the fortunes of Hunter St Hospitality, the hospo juggernaut that once wielded control of the Rockpool Dining Group?

Hunter St. Hospitality CEO Frank Tucker says yes. “Hospitality precincts are having a moment in Sydney and their appeal is only growing. With The Collective we saw a chance to do something special – breathing new life into heritage spaces that deserve to be experienced, not just admired. There’s a lot to uncover once you step inside and we hope it becomes a hidden gem for anyone looking to see a different side of the city.”

The Dining Room is a grand space featuring exposed sandstone walls that date back to 1881, heritage pillars are dotted throughout the room and olive-green banquettes beg you to sink into them.

Related story: A slice of the Middle East for The Rocks\

Credit: Steven Woodburn

The impressive seafood bar inspires dishes such as chilled Moreton Bay bugs with a horseradish ketchup, seafood towers showcasing the ocean’s bounty and three types of caviar – Anna Dutch Siberian, Ars Italica Oscietra and Beluga – which come with crème fraîche and crisp, buttery pommes paillasson. Carnivores will make a beeline for the Berkshire pork chop or the 1.5kg Wagyu MB9+ tomahawk.

The predominantly female sommelier team curates a cellar of more than a thousand labels, including rare drops Krug Clos du Ambonnay, 2005 Domaine de la Romanée-Conti Montrachet and 1990 Henschke Hill of Grace.

Related story: The six wines no cellar should be without

Credit: Steven Woodburn

The Garden is in what used to be the Argyle’s courtyard, now transformed into something a lot more elegant with oatmeal coloured tables and chairs among nine stately olive trees, several 150-year- old Xanthorrhoeas and over 300 lush shrubs and perennials, which form cosy dining nooks.

Start the day with a delicate crab omelette or a filling steak and eggs, with grass-fed scotch fillet, fried eggs and caramelised onion jam. And swap the flat white for a breakfast cocktail such as the Mandarin Garibaldi, balancing mandarin juice with sage syrup.

The all-day menu includes fritto misto, a plate of fried seafood and zucchini flowers dusted with lemon myrtle powder, a king prawn roll or minute steak with fries and a garlic and herb jus gras.

Credit: Steven Woodburn

The Tailor Room is the antithesis of the sprawling Garden, an intimate 20-seat cocktail bar. Deep green velvet banquettes pop against the rust-red paneled walls, with a striking red marble bar taking centre stage.

There are 10 signature drinks from the Textures menu, which evoke the qualities of their namesakes; Silk is a gin-based drink all about smoothness, Corduroy is a whisky-based cocktail that elicits a soft and comforting vibe while Velvet uses dark rum and stout to recreate a plush, full-bodied mouthfeel.

You can also choose from three classic martinis – dry, dirty and Gibson – alongside a curated wine selection. Foodwise, a handful of light, salty snacks such as house-made potato crisps with smoked salt and whisky vinegar, are there to complement the drinks.