Introducing The Collective: Sydney’s newest dining and drinking precinct

Wednesday, February 5th 2025: This April, Hunter St Hospitality will debut The Collective in The Rocks, a precinct that blends the timeless character of its heritage setting with a distinctly contemporary allure. Home to three restaurants, four bars, and multiple smaller bar offerings, The Collective invites guests to explore Sydney’s historic heart. With a mix of long-established favourites and inventive new concepts, and set against the backdrop of cobblestone streets and historic buildings, it offers a vibrant playground of bold flavours, expertly crafted drinks, and an energy that effortlessly transitions from laid-back afternoons to lively evenings.

Leading the charge are three new venues – The Garden, The Dining Room, and Cloakroom – which join established icons like contemporary Japanese restaurant Saké and premium steakhouse The Cut Bar & Grill. There will also be two smaller bars – The Lounge and The Bar – located within The Dining Room.

The Garden
Set in an al fresco environment reminiscent of a chic Parisian courtyard, The Garden is an elegant, 100  person capacity Garden Bar tucked within the open-air surrounds of a heritage-listed building dating back to 1826-one of the first structures built in The Rocks. By day, it’s a leafy escape perfect for coffee and breakfast, a quick sandwich, or lingering lunches in the sunshine. As night falls, it transforms into an inviting retreat under the stars- a go-to spot for cocktails, dinner, or a relaxed evening of socialising. The contemporary Australian menu offers a curated selection from The Dining Room menu, balancing vibrant, light dishes and indulgent options. Highlights might include snacks like king prawn cutlet with gribiche marie rose and pepperberry fried lamb ribs, alongside more decadent offerings such as a seafood tower, brimming with oysters, prawns, and lobster. 

The Dining Room
Step from The Garden into The Dining Room, where the open-air charm of The Garden transitions into a space defined by understated elegance and contemporary design. Polished lunches set the tone during the day, while evenings bring an energy that feels both welcoming and refined. The menu showcases Australia’s finest produce and producers, offering dishes that balance versatility, vibrancy, and indulgence. Expect seafood such as black lip abalone with bottarga and black rice, and yellowfin tuna with blood plum and celery, alongside options like baked short grain rice with bone marrow, tomato and harissa jam, as well as grilled meats, including the 1kg Robbins Island wagyu ribeye. With capacity for up to 200 guests, The Dining Room features a mix of cozy nooks and open dining spaces, ideal for intimate dinners and group celebrations alike. Upstairs, two bars—The Bar and The Lounge—elevate the experience, with The Lounge doubling as a private 40-person space featuring its own bar and DJ booth.

Cloakroom
As the afternoon dips into evening or the night picks up pace, the Cloakroom awaits. Tucked beneath the building’s historic arches, this intimate 20-seat cocktail bar is all about low-lit charm and top-shelf cocktails. Rich timber, warm lighting, and plush seating set the scene—it’s the kind of place where you slide into a corner with a Cloakroom Martini and let the hours melt away. The bar leans into martinis and a technically complex collection of cocktails, with its signature martini anchoring the menu. Pull up a stool at the bar and make the night yours.

Hunter St Hospitality CEO Frank Tucker said: “Hospitality precincts are having a moment in Sydney, and I believe their appeal will only grow. With a 1800sqm 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 like Saké and The Cut Bar & Grill, we’ve cultivated a precinct that feels like the perfect reason to linger longer in The Rocks. Each venue offers something unique, from casual dining to premium experiences, making The Collective as appealing to tourists exploring the area as it is for corporate and Sydneysiders.”

The culinary direction of The Collective precinct is in the hands of a trio of Executive Chefs – Santiago Aristizabal, Andy Evans, and Shimpei Hatanaka – who currently lead the culinary teams across Hunter St Hospitality’s restaurants, including Rockpool Bar & Grill, Saké Restaurant & Bar, Spice Temple, Bar Patron, and The Cut Bar & Grill.

Tucker said the combined calibre and experience of these chefs brings a remarkable level of creativity and excellence to The Collective. “Santiago, Andy, and Shimpei already collaborate across all our venues and have brought the same approach to crafting the menus for The Garden and The Dining Room. Each chef contributes their own 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 craftsmanship,” said Tucker.

Opening this April, The Collective is set to become a destination for exceptional dining and drinks, framed by the rich history of one of Sydney’s most iconic neighbourhoods. Each venue brings its own distinctive style, yet together they form a dynamic precinct where exploration is part of the experience. For those who appreciate the finer details, The Collective blends heritage charm with modern energy, inviting discovery, celebration, and moments of indulgence.