One of Sydney's premier dining destinations, many would know The Collective as that of nightclub The Argyle, which referred to its past as Argyle Stores, built between 1826 and 1878, the space is a heritage-listed former customs house and bonded store located in Sydney’s historic Rocks precinct. Today, this iconic site is home to The Collective — a curated destination that includes The Dining Room, The Garden, The Cut Bar & Grill, Saké Restaurant, and The Tailor Room. A refined take on modern Australian cuisine, the Dining Room at The Collective, the menu showcases seasonal produce, premium ingredients, celebrated international and local wines, including an exceptional Stefano Lubiano Brut Reserve Champagne from Tasmania that we thoroughly enjoyed.
Inside, the Dining Room is a spectacular reinvention of the former wool and textile store, with original sandstone walls, heritage flooring, timber pillars and fittings all restored to their former glory, plus an impressive 500-bottle wine room and 1000-bottle cellar including an extensive Champagne collection, central seafood bar, and green booths and banquettes, all imparting a sense of history and grandeur yet comfortable. The food is just as spectacular, with appetizers such as Baby Abalone Schnitzel with aioli, luscious Duck Leg Croquettes and Australia's native prized Sidney Rock Oysters. Hand chopped grass-fed Steak Tartare with white sesame seeds and blackened chilli served with golden brioche crouton, Sashimi-grade Wild Yellowfin Tuna, White Asparagus and Zucchini Flowers with tangy Gribiche Dressing and luscious pan seared King Prawns with chilli, lemon confit and succulent salty samphire are just some of the sensational dishes we enjoyed on their gorgeous menu, making the evening a culinary highlight of our week in Sydney.
was once a former wool and textile store from the 1800's
and fittings all restored to their former glory
Baby Abalone Schnitzel arrives golden, delicate and served with native citrus mayonnaise
Duck Leg Croquettes with spiced apple purée
2023 Chardonnay, Tyrrell’s ‘Belford Vineyard’ Hunter Valley, NSW
Sashimi-grade Wild Yellowfin Tuna delicately layered with horseradish crème fraîche,
snow peas and a touch of green olive brine
Pan-seared King Prawns with chilli, lemon confit and garlic garnished with samphire
White Asparagus and Zucchini Flowers with a Sauce Gribiche, Spiced Lentil Crisp and Fine Herbs
Rhubarb and Apple Trifle celebrates the Australian summer in all its layered glory
with lemon myrtle sponge and mascarpone
