The Rocks has just been reborn as Sydney’s newest food and drink playground, thanks to the launch of The Collective.
A bold new hospitality precinct has arrived in Sydney – and it’s making The Rocks feel like the city’s freshest neighbourhood again. Taking over the iconic site that once housed The Argyle, The Collective , launched by Hunter St. Hospitality, is a sprawling 1800-square-metre precinct that reimagines historic sandstone buildings as some of the most exciting new places to eat and drink in the city.
At its heart? Five venues, three of them brand new. The Collective brings together the refined drama of The Dining Room , the leafy charm of The Garden and the intimate energy of Tailor Room , alongside fan-favourite institutions Saké and The Cut Bar & Grill .
Tailor Room serves a fabric-themed cocktail menu. (Image: Steven Woodburn)
“We saw a chance to do something special – breathing new life into heritage spaces that deserve to be experienced, not just admired," says Hunter St Hospitality CEO Frank Tucker.
“There’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."
A precinct with personality
The Dining Room is quietly jaw-dropping. (Image: Steven Woodburn)
Each venue in The Collective has its own distinct flair, but they’re united by smart design, serious culinary credentials and the kind of seamless storytelling that makes precinct-hopping a real experience.
The Dining Room is quietly jaw-dropping – a sandstone-and-leather transformation of an 1881 wool and textile store with a wine room that has a 500-bottle capacity and a menu that swings from baby abalone schnitzel to 1.5-kilogram wagyu MB9+ tomahawk steaks. Upstairs, a separate bar (open to all) pulses with low-key energy and native-ingredient cocktails in a space that used to be a nightclub – a subtle wink to the site’s former life as The Argyle, though now it leans more sultry lounge than late-night chaos.
The Garden, just next door, trades moody drama for alfresco charm – an open-air courtyard framed by olive trees, 150-year-old xanthorrhoeas and 19th-century walls. You’ll find everything from crab omelettes and Bloody Marys to king prawn rolls and cocktails under the stars.
And then there’s Tailor Room – a sleek 24-square-metre cocktail bar that’s already a contender for Sydney’s best date night spot. Inspired by the building’s textile past, it serves a fabric-themed cocktail menu with drinks like Silk, Denim and Corduroy, alongside salty house-made crisps and deep green velvet booths.
Why it matters
The Garden trades moody drama for alfresco charm. (Image: Steven Woodburn)
The launch of The Collective reflects a broader shift in Sydney’s hospitality scene – precincts are having a moment, and this one just raised the bar. Not only does it celebrate the historical charm of The Rocks, but it also gives locals and visitors a reason to return, linger and explore beyond the usual haunts.
From breakfast to last drinks, it’s a choose-your-own adventure where nothing feels cookie-cutter. It’s also a showcase of culinary talent, with chefs behind Rockpool, Quay and Spice Temple shaping the menus, and cocktail pros from award-winning bars across the globe shaking things up behind the scenes.
Whether you start the night with a negroni at Tailor Room, settle in for steak and wine at The Dining Room, or end up under the fairy lights in The Garden, The Collective is built for Sydney’s evolving appetite.
Address: The Collective, 12–18 Argyle Street, The Rocks
Emily Murphy is Australian Traveller's Email & Social Editor, and in her time at the company she has been instrumental in shaping its social media and email presence, and crafting compelling narratives that inspire others to explore Australia's vast landscapes. Her previous role was a journalist at Prime Creative Media and before that she was freelancing in publishing, content creation and digital marketing. When she's not creating scroll-stopping travel content, Em is a devoted 'bun mum' and enjoys spending her spare time by the sea, reading, binge-watching a good TV show and exploring Sydney's vibrant dining scene. Next on her Aussie travel wish list? Tasmania and The Kimberley.
Underpinned by grassroots hospitality and award-winning organic produce, the Central Coast’s gastronomy scene is thriving, with the region quickly becoming one of the best destinations in NSW for epicures.
Revered for its rugged natural splendour and laid-back seaside charm, NSW’s Central Coast has soared in popularity in recent years, becoming a top choice for an affordable slice of weekend escapism for Sydneysiders. Just a short 45-minute drive north of Sydney, it’s the kind of place that, no matter how many times you visit, leaves you with the sense that there’s always more to uncover. But while the ocean pools, bushwalks and beaches have (rightly) taken the spotlight, it’s the Central Coast food offerings which have been quietly simmering in the background.
From fresh-as-it-gets seafood and juicy organic citrus you can pluck yourself, through to regenerative farming and reputable farm-to-fork dining, this coastal gem has become an idyllic foodie mecca. Here are some of the best ways to immerse yourself in grassroots hospitality and gastronomic glory on the NSW Central Coast.
From picking your own, to farm-to-table, discover the best Central Coast food experiences. (Image: Remy Brand)
Central Coast oyster experiences
From humble grub to opulent delicacy, oysters have ascended into a league of their own. Epicureans are fascinated by them – willing to pay upwards of $35 per dozen (double at some of Sydney’s reputable fine dining restaurants) – and ‘shuck bars’ seem to be popping up at every milestone celebration.
But it’s rare to find places that really draw back the curtain on how they’re farmed and why everyone is mad for these molluscs. The Central Coast , however, is home to several of these venues. With its pristine waters, mild climate and nutrient-rich estuaries, it’s the perfect breeding ground for oysters.
Learn about oyster farming and, importantly, how to shuck them at Sydney Oyster Farm Tours . Nestled on the Hawkesbury River at Mooney Mooney, Sheridan Beaumont and her team offer a hands-on foodie experience where you can feast on dozens of oysters (white tablecloth and all) while wading through the calm waters. You can even bring your own bottle of bubbles to wash them down.
Learn tricks of the trade at Sydney Oyster Farm Tours. (Image: Remy Brand)
Elevate your oyster knowledge even further by heading north over the Hawkesbury River Bridge to the Hawkesbury River Oyster Shed . Tour their scenic oyster leases and saltwater paddocks by boat to uncover the distinct characteristics of the Sydney rock oyster and creamy Pacific oyster. They’ve also partnered with Broken Bay Pearl Farm to offer a one-of-a-kind oyster and pearl farming guided tour, showcasing the Central Coast’s very own pearl oyster, the Broken Bay ‘Akoya’. But if you’re simply in the mood to devour a dozen delectable oysters while soaking in the tranquil river views, pull up a chair at the shed. It’s friendly in every sense of the word: pets, families and BYO welcome.
Taste freshly shucked oysters at Broken Bay Pearl Farm. (Image: James Horan)
Central Coast farms to pick your own fruit
While the Central Coast is known for its breathtaking 40 beaches and 80-kilometre coastline, its lush hinterland is equally impressive – abundant with orchards and agriculturally rich farmland. And when it comes to the simple joy of picking your own fruit, the Central Coast is a ripe playground.
Family-owned Meliora Farm at Peats Ridge is an orchard that blends conventional, biodynamic and organic philosophies. Third-generation farmer Tim Kemp and his wife Elise are dedicated to honouring the family legacy by growing a rich variety of oranges, lemons, limes, mandarins and avocados. In late May, roam the sustainable and nutrient-dense property during ‘Pick Your Own’ weekends.
Eastcoast Beverages is another bountiful citrus orchard boasting over 60 hectares of fruit. From June you can learn about the cultivation of high-quality ingredients – like lemons, limes, grapefruit and oranges – by touring both the farm and factory before setting out and picking your own straight from the source. You can also sample an array of citrus-inspired sweet and savoury treats at their on-site cafe, Bambino’s .
If it’s just juicy oranges you’re after, Cedar Farm in Dooralong is a must-visit. Located about 30 minutes north of Peats Ridge, it features 15 flourishing orchards and over 3000 orange trees – with take-home bags during the season (from July) at low prices. Not bad for a fruity weekend haul.
Pick your own citrus fruits on the Central Coast. (Image: James Vodicka)
Organic dining
What makes the Central Coast hinterland so special is the unwavering respect the communities have for their cherished backyard. Locally owned and operated farms are all striving for more sustainable practices and methods to both enhance biodiversity and reduce environmental impact, each with a heartwarming food philosophy.
The Food Farm in Wyong Creek believes good food is worth both the work and the wait. Devoted to regenerative farming, first-generation ‘farmily’ Tim Eyes and Hannah Greenshields are recognised for their grass-fed, grass-finished beef and pasture-raised, gold medal-winning chickens. With an open gate policy, The Food Farm encourages visitors to swing by and try some of their slow-grown produce at their small ‘honesty’ farm shop. With no staff, you can pick up a few quality cuts of meat and pasteurised eggs, leaving the owing amount in cash or via eftpos.
Keeping the spirit of generational organic farming alive is Fanelli Organics . Nestled in the Central Coast’s scenic and sleepy Mangrove Mountain, founders Eden and Louise Fanelli own over 45 hectares of plentiful farmland and orchards that produce a huge range of organic fruit and vegetables, like purple Dutch carrots, blood oranges, broccoli and Tuscan kale. A true home-grown operation, Fanelli Organics shares its fresh produce with local restaurants and community markets, including the beloved markets at Like Minds Cafe at Avoca Beach every Wednesday afternoon.
See where your food comes from at Fanelli Organics.
Paddock-to-plate dining
High-quality ingredients go hand in hand with premium dining, and the Central Coast is home to several paddock-to-plate restaurants that showcase its diverse and rich agriculture. Paired with warm, grassroots hospitality, there are culinary triumphs, new menus and revered chefs constantly popping up, putting the local dining scene firmly on the map.
Award-winning Mount White restaurant Saddles is a quintessential Australian dining destination, dedicated to country-style cooking and seasonal produce. Nestled in thick bushland with wraparound verandahs, floral gardens and an idyllic dam, the gourmet homestead and bakehouse is unlike any restaurant on the Central Coast. Here, head chef Reece Collins and his team serve up an impressive breakfast and lunch menu that oozes rustic charm. Pull up a comfy armchair on the expansive deck, listen to birdsong, and tuck into flavoursome dishes like the farmhouse Benedict with honey-cured ham, lemon myrtle hollandaise and Warrigal gremolata, or the hearty beef brisket pie with confit garlic potato purée and rainbow chard.
Taste country-style cooking at Saddles. (Image: Destination NSW)
Delivering a slice of sophistication and luxury to the shores and bushland of Bouddi Peninsula is Bells at Killcare . One of the few boutique resorts on the Central Coast, it’s known for its premium service and five-star suites, as well as its bountiful kitchen gardens that boast an orchard, olive trees, avocado trees, free-range hens and a honey bee hive.
Cameron Cansdell has returned to Bells at Killcare as head chef, bringing his expertise to the casual yet refined menus that feature a raw bar with Oscietra caviar, freshly shucked Sydney rock oysters and Moreton Bay bugs, all served alongside optional matched wines. Sample some of Australia’s best regional wines and standout dishes, like roasted Wollemi duck with grilled leeks, rocket, grilled grapes and 10-year-aged balsamic, or the shareworthy salt-crusted snapper with herb salad and salsa, before roaming the picturesque gardens, wine in hand.
Sample incredible wine, cocktails and dishes at Bells At Killcare. (Image: Nikki To)
