{"id":179945,"date":"2025-04-10T07:06:32","date_gmt":"2025-04-10T07:06:32","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/the-collective-opens-new-dining-and-drinks-hub-in-the-rocks-this-friday\/"},"modified":"2025-04-10T07:06:32","modified_gmt":"2025-04-10T07:06:32","slug":"the-collective-opens-new-dining-and-drinks-hub-in-the-rocks-this-friday","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=179945","title":{"rendered":"The Collective open’s new dining and drinks hub in The Rocks this Friday"},"content":{"rendered":"


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Sydney\u2019s newest dining and drinking destination, The Collective, is officially opening it\u2019s doors to the public on 11 April. Located where the late Argyle nightclub used to be, now resides a sprawling dining and drinks hub. Developed by Hunter St Hospitality and featuring three restaurants, four bars, and smaller venues that blend the area\u2019s heritage with a fresh, modern atmosphere.<\/p>\n

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Hunter St Hospitality CEO, Frank Tucker, said each of the venues offers something distinct. \u201cWhether it\u2019s a relaxed afternoon drink or a premium dining experience, The Collective is designed to encourage people to linger and explore,\u201d\u00a0Tucker said.<\/p>\n<\/blockquote>\n

Tailor Room<\/strong><\/h4>\n

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The Collective\u2019s 20-seat cocktail bar, Tailor room, is nestled under historic stone arches,\u00a0while the bar team expertly craft martinis and cocktails. With dim lighting and plush seating, patrons can expect a cosy atmosphere for an intimate nightcap.<\/p>\n

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Tailor Room\u2019s cocktail menu has been developed by The Collective\u2019s Head of Bars, Mael Jego, Tailor Room Bar Manager, Benji Kinoial, with support from Hunter St Hospitality\u2019s Beverage Director, Ali Toghani.<\/p>\n

\u201cTailor Room sits in a building with a history rooted in textiles and wool, so the name felt like a natural fit. That heritage inspired our first cocktail collection, Textures, which plays with the idea of flavour and mouthfeel in the same way fabric plays with form and texture,\u201d said Jego.<\/p>\n

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The Textures menu features 10 signature cocktails, each inspired by a different fabric. Curated to reflect the qualities of their titles, such as the silk cocktail, a gin-based drink which blends coconut and rose geranium and sandalwood. Or the cotton cocktail, inspired by cotton\u2019s natural softness and airy texture, blending vodka and Nigori sake for a light, cloud-like mouthfeel, topped with a frothy layer of grapefruit and rose water foam, and subtle hints of raspberry and citrus add balance.<\/p>\n

The Garden<\/strong><\/h4>\n

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An outdoor setting, located within a heritage-listed building built in 1826,\u00a0The Garden\u00a0shifts from a sunlit breakfast and lunch spot to an evening retreat. Expect light dishes such as the king prawn cutlet with gribiche by day, and indulgent cocktails and share plates by night.<\/p>\n

\u201cWe wanted the menu at The Garden to feel more like an approachable alfresco restaurant than a caf\u00e9\u2014something familiar but with a few polished touches borrowed from next door at The Dining Room. You can sit back in this beautiful leafy courtyard with a Bloody Mary and a crab omelette in the morning, or champagne and seafood as the sun goes down. It\u2019s an easy kind of luxury,\u201d said Flood.<\/p>\n

Collective\u2019s Head of Bars, Mael Jego, and Hunter St curated the cocktail menu to elevate the space from midday. Hospitality\u2019s Beverage Director, Ali Toghani, was inspired by seasonal produce, with each drink named after its key ingredient and shared with sister venue.<\/p>\n

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Available from the dining room, certain cocktails particularly suit The Garden\u2019s, open-air setting. Like the guava, crafted with makrut lime leaf, guava juice, and a touch of vanilla. Passionfruit, which combines aperol, sparkling wine, and passionfruit, or for a kick, the rosella mixes rosella-infused tequila with agave syrup and fresh lime juice for the perfect pick-me-up.<\/p>\n

The Dining Room<\/strong><\/h4>\n

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Once a wool and textile store, sandstone walls dating back to 1881 have been left exposed, keeping the building\u2019s original old-world charm. As evening falls, uplighting casts a glow across the surface of the sandstone, drawing out the natural warmth of the space.<\/p>\n

Olive-green booths, banquettes, and plush leather chairs invite patrons to settle into a relaxed yet refined atmosphere. Covering over two levels, The Dining Room seats 100 guest\u2019s downstairs\u2014where a new wine room, with capacity for 500 bottles, houses an extensive cellar.<\/p>\n

Backed by renowned chefs Santiago Aristizabal, Andy Evans, and Shimpei Hatanaka,\u00a0The Collective\u00a0is set to redefine dining in The Rocks, blending bold flavours, expert craftsmanship, and a vibrant atmosphere.<\/p>\n

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The space particularly highlights Australian grown ingredients. Signature dishes include yellowfin tuna with blood plum and celery, and a 1kg Robbins Island wagyu ribeye. With room for 200 guests, it also has a private 40-person lounge with its own bar and DJ booth.<\/p>\n

\u201cWith a mix of casual and premium experiences, The Collective is a place where people can come for a quick drink or settle in for the night,\u201d Tucker said.<\/p>\n

The cocktail list, also created by Jego and Toghani, features ten signature drinks, and three signature martinis. The hey pocky way featuring toasted wattleseed and bourbon. And the tie me up, with housemade native triple sec infused with blood lime, lemon aspen and sunrise lime, along with tequila and a salty pomegranate rim.<\/p>\n

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Signature Martinis include, the Call Me Naughty, blending vodka, gin and a spiced strawberry brine, while Paris-Tokyo, goes deep with duck fat-washed vodka and seaweed and white miso vermouth.<\/p>\n