Hunter St. Hospitality CEO Frank Tucker has been busy. In September last year, he relaunched The Rocks’ high-end steak institution The Cut Bar and Grill, which had been shuttered for four years since Covid. More recently, the group launched Rockpool Lounge, a new addition to Rockpool Restaurant and Bar.
Now, he is set to open the doors on The Collective, an expansive, multi-venue precinct in the 1881 heritage-listed Argyle Store building Argyle Store’s building (the former premises of The Argyle, an iconic Sydney club which ran since 2007). The precinct promises 1,800 square metres of contemporary dining and drinking set among the historic charm of The Rocks.
“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. Ther’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,” says Tucker.
The group’s trio of executive chefs, Santiago Aristizabal, Andy Evans, and Shimpei Hatanaka, have brought their combined experience from Rockpool Bar & Grill, Sake, and Spice Temple to shape the dining experience across the precinct, alongside Executive Chef Mike Flood who is overseeing the precinct’s culinary strategy.
According to Tucker, each venue has a distinct personality but shares the common thread of culinary and cocktail craftsmanship. “Together, they celebrate both the heritage and future of one of Sydney’s most iconic neighbourhoods,” says Tucker
The Dining Room
Set in the restored wool store, low lighting, sandstone walls, and a premium menu define The Dining Room. Aristizabal, Evans, Hatanaka, and Flood devised a menu of high-grade produce featuring seafood towers, three types of caviar, and Wagyu MB9+ tomahawk steaks. Head Sommelier Hanna Lesnoiowski oversees the 1000+ bin cellar. On the upper level of The Dining Room is The Bar, serving sophisticated cocktails.
“It’s important that the experience feels timeless,” says Tucker. “With The Rocks’ heritage as the backdrop, The Dining Room provides an elegant canvas that our chefs and beverage team have built on beautifully.”
The Garden
Set alfresco between the heritage sandstone courtyard walls, The Garden will transform from a serene breakfast and lunch spot in the day, to a lively social hub in the evening. The culinary team expanded on traditional café fare with an extra layer of indulgence; dishes include a blue swimmer crab omelette with lemon burnt butter sauce; and grass-fed scotch fillet steak paired with fried eggs and caramelised onion. Food is paired with breakfast cocktails like the mandarin and sage-infused Mandarin Garibaldi and bush tomato and pepperberry Bloody Marys.
“We wanted the menu at The Garden to feel more like an approachable alfresco restaurant than a café — something familiar but with a few polished touches borrowed from next door at The Dining Room,” says Flood.
Tailor Room
The Collective Head of Bars Mael Jego (ex-Apollo Inn) and Tailor Room Bar Manager Benji Kinoial (ex-Mostly Harmless) developed Tailor Room’s cocktail list. The concept draws on the building’s textile and wool history to establish a cocktail collection aptly named ‘Textures’. Each cocktail is named for a fabric – whether it be cashmere, leather, or silk.
“With such a small space, we’ve had to be creative not just in the way we use the room, but in how we build our drinks. We’ve spent over six months perfecting cocktails that are technically complex but streamlined in execution,” says Jego.
The Collective is located at 12-18 Argyle Street, The Rocks.
Photography: Steven Woodburn
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