Sydney’s latest eating and ingesting vacation spot, The Collective, is formally opening it’s doorways to the general public on 11 April. Situated the place the late Argyle nightclub was, now resides a sprawling eating and drinks hub. Developed by Hunter St Hospitality and that includes three eating places, 4 bars, and smaller venues that mix the world’s heritage with a contemporary, fashionable environment.
Hunter St Hospitality CEO, Frank Tucker, mentioned every of the venues presents one thing distinct. “Whether or not it’s a relaxed afternoon drink or a premium eating expertise, The Collective is designed to encourage folks to linger and discover,” Tucker mentioned.
Tailor Room
The Collective’s 20-seat cocktail bar, Tailor room, is nestled underneath historic stone arches, whereas the bar crew expertly craft martinis and cocktails. With dim lighting and plush seating, patrons can count on a comfortable environment for an intimate nightcap.
ADVERTISEMENT
 
Tailor Room’s cocktail menu has been developed by The Collective’s Head of Bars, Mael Jego, Tailor Room Bar Supervisor, Benji Kinoial, with assist from Hunter St Hospitality’s Beverage Director, Ali Toghani.
“Tailor Room sits in a constructing with a historical past rooted in textiles and wool, so the identify felt like a pure match. That heritage impressed our first cocktail assortment, Textures, which performs with the thought of flavour and mouthfeel in the identical means material performs with kind and texture,” mentioned Jego.
The Textures menu options 10 signature cocktails, every impressed by a distinct material. Curated to mirror the qualities of their titles, such because the silk cocktail, a gin-based drink which blends coconut and rose geranium and sandalwood. Or the cotton cocktail, impressed by cotton’s pure softness and ethereal texture, mixing vodka and Nigori sake for a light-weight, cloud-like mouthfeel, topped with a frothy layer of grapefruit and rose water foam, and refined hints of raspberry and citrus add stability.
The Backyard
An outside setting, situated inside a heritage-listed constructing in-built 1826, The Backyard shifts from a sunlit breakfast and lunch spot to a night retreat. Count on gentle dishes such because the king prawn cutlet with gribiche by day, and indulgent cocktails and share plates by night time.
“We needed the menu at The Backyard to really feel extra like an approachable alfresco restaurant than a café—one thing acquainted however with a number of polished touches borrowed from subsequent door at The Eating Room. You may sit again on this lovely leafy courtyard with a Bloody Mary and a crab omelette within the morning, or champagne and seafood because the solar goes down. It’s a simple type of luxurious,” mentioned Flood.
Collective’s Head of Bars, Mael Jego, and Hunter St curated the cocktail menu to raise the house from noon. Hospitality’s Beverage Director, Ali Toghani, was impressed by seasonal produce, with every drink named after its key ingredient and shared with sister venue.
Out there from the eating room, sure cocktails notably go well with The Backyard’s, open-air setting. Just like the guava, crafted with makrut lime leaf, guava juice, and a contact of vanilla. Passionfruit, which mixes aperol, glowing wine, and passionfruit, or for a kick, the rosella mixes rosella-infused tequila with agave syrup and contemporary lime juice for the right pick-me-up.
The Eating Room
As soon as a wool and textile retailer, sandstone partitions relationship again to 1881 have been left uncovered, maintaining the constructing’s unique old-world attraction. As night falls, uplighting casts a glow throughout the floor of the sandstone, drawing out the pure heat of the house.
Olive-green cubicles, banquettes, and plush leather-based chairs invite patrons to settle right into a relaxed but refined environment. Masking over two ranges, The Eating Room seats 100 visitor’s downstairs—the place a brand new wine room, with capability for 500 bottles, homes an in depth cellar.
Backed by famend cooks Santiago Aristizabal, Andy Evans, and Shimpei Hatanaka, The Collective is about to redefine eating in The Rocks, mixing daring flavours, professional craftsmanship, and a vibrant environment.
The house notably highlights Australian grown substances. Signature dishes embrace yellowfin tuna with blood plum and celery, and a 1kg Robbins Island wagyu ribeye. With room for 200 company, it additionally has a non-public 40-person lounge with its personal bar and DJ sales space.
“With a mixture of informal and premium experiences, The Collective is a spot the place folks can come for a fast drink or settle in for the night time,” Tucker mentioned.
The cocktail record, additionally created by Jego and Toghani, options ten signature drinks, and three signature martinis. The hey pocky means that includes toasted wattleseed and bourbon. And the tie me up, with housemade native triple sec infused with blood lime, lemon aspen and dawn lime, together with tequila and a salty pomegranate rim.
Signature Martinis embrace, the Name Me Naughty, mixing vodka, gin and a spiced strawberry brine, whereas Paris-Tokyo, goes deep with duck fat-washed vodka and seaweed and white miso vermouth.
