The precinct, known as The Collective, encompasses the group’s Argyle Street restaurants – The Cut Bar & Grill and Saké Restaurant & Bar – alongside a set of new venues in the neighbouring historic Argyle Store building.
The heritage-listed 1820s building is one of Australia’s oldest and was formerly used as a custom house and bond store before being transformed into a nightclub, offices and function rooms.
“Hospitality precincts are having a moment in Sydney, and I believe their appeal will only grow,” says Hunter St Hospitality CEO Frank Tucker.
“With an 1800-square-metre footprint spread across three levels, we saw an opportunity to create something even more special with the properties we already have.
“By building on the strength of favourites such as Saké and The Cut Bar & Grill, we’ve cultivated a precinct that feels like the perfect reason to linger longer in The Rocks.”
The news comes after Hunter St Hospitality relaunched The Cut Bar & Grill in late 2024 after a four-year hiatus – a move which followed the shuttering of 30 of the group’s food venues in the wake of the COVID-19 pandemic.
The group will transform The Argyle into new venues The Garden, The Dining Room, Cloakroom and a handful of smaller bars.
The Garden is a bar set in Argyle Store’s sandstone courtyard. By day it will act as a cafe, with coffee, breakfast and sandwiches available. At night, the space will transform into a bar, with a selection of items available from The Dining Room’s menu.
The Dining Room is a 200-capacity restaurant highlighting Australian produce. The menu includes the likes of black lip abalone with bottarga and black rice, yellowfin tuna with blood plum and celery, Moreton Bay bug with roasted garlic and karkalla, and a 1kg Robbins Island wagyu ribeye.
Upstairs are two bars, The Bar and The Lounge – the latter doubles as a private function space with bar and DJ booth.
Cloakroom is an intimate cocktail bar with space for 20 people and a focus on martinis and technically complex cocktails.
“Each venue offers something unique, from casual dining to premium experiences, making The Collective appealing to tourists exploring the area and corporate Sydneysiders,” says Tucker.
Santiago Aristizabal, Andy Evans and Shimpei Hatanaka – the executive chefs behind Hunter St Hospitality’s other venues, including Rockpool Bar & Gril, Spice Temple and Bar Patron – will curate the culinary direction of the precinct.
“Each chef contributes their distinctive expertise and perspective, and we believe this collaboration gives The Collective its unique identity, setting it apart as a precinct that truly celebrates culinary craftmanship,” says Tucker.
Pictured at top (from left): Executive chef Shimpei Hatanaka, executive chef Santiago Aristizabal, CEO Frank Tucker and executive chef Andy Evans. Photo: Steven Woodburn.
This story originally appeared in Hospitality Magazine.
