The article details the extensive renovation and relaunch of The Argyle in Sydney's Rocks district, now known as The Collective. This high-end hospitality venue is the result of a multi-million dollar investment by the Rockpool team.
The Collective also incorporates existing venues, The Cut Bar & Grill and Sake.
The Collective stands out from recent Sydney hospitality openings by offering a higher-end dining experience compared to mid-market offerings. Key personnel include Sommelier Hanna Lesniowski Brugnolli, head of bars Mael Jego, and executive chef Mike Flood.
The Rockpool team aimed to emulate the success of Mr Wong by transforming heritage spaces into vibrant and upmarket venues. The Collective showcases the team's commitment to breathing new life into historically significant locations.
A massive renovation followed. Tucker won’t bite on exactly how much has been spent, only that it’s a “multi-million dollar” investment.
Each of the 19th-century heritage pillars in the wool store – now known as The Dining Room – has been individually lit. Olive green booths and a walk-in 500-bottle wine room have also been added. The Argyle’s dance floor has gone, but if you look carefully, a hanging DJ booth remains.
Dining Room guests will snack on wagyu tongue skewers ($11), baby abalone schnitzel ($11) and Moreton Bay bugs ($37) from the seafood bar. If they really want to splash, there’s a $280 seafood tower or $400 wagyu tomahawk.
Outside, the courtyard has been transformed into The Garden, with Tucker and his team scouring the state on botanical buying trips. They’ve brought in mature olive trees from the Hunter Valley, 150-year-old xanthorrhoeas, and 300 shrubs and perennials. Tucker wants the al fresco restaurant to feel like a real courtyard garden. There’ll be a crab omelette to start the day and fritto misto to finish it.
The final piece of The Collective’s three-prong venue approach is its 20-seat cocktail bar. Housed in the former cloakroom, they had to change its name when they discovered the seemingly generic cloakroom moniker was already owned in Australia.
“We called it the Tailor Room instead,” Tucker said. The cocktail menu is designed like a swatch book, with different fabrics inspiring each drink.
“Hospitality precincts are having a moment in Sydney, and their appeal is only growing,” Tucker said. While it’s true Sydney is in a hospitality precinct boom, recent arrivals such as Paddys’ Hay St Market have lent more toward mid-market offerings. The Collective is a higher-end proposition.
Sommelier Hanna Lesniowski Brugnolli oversees the 1000-bin cellar, and Mael Jego has joined as The Collective’s head of bars from Melbourne’s award-winning Apollo Inn. Executive chef Mike Flood has a CV listing Quay and Firedoor in Sydney, and Gordon Ramsay’s Maze in London. The Cut Bar & Grill and Sake will also continue to operate at the site.
Tucker hopes to emulate the success of Mr Wong, which pathed the way in Sydney by rebirthing the former Tank nightclub space into an upmarket restaurant. “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,” he said.
Open breakfast, lunch and dinner daily
12-18 Argyle Street, The Rocks, thecollectiverocks.com.au
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