From the masterminds behind some of Sydney’s most popular and well-loved wine bars, Gazebo in Potts Point and The Winery in Surry Hills, hospitality specialists The Keystone Group have now made their way into the leafy harbour side suburb of Rushcutter’s Bay with the new ‘local’ in Neild Avenue simply named Rushcutters.
With Martin Boetz at the helm (ex Longrain Chef – one of our all time favourites) Rushcutters makes the most of Boetz’s ‘Cooks Co-Op‘ initiative to ensure a farm to table philosophy with a strong focus on seasonal produce and farm fresh ingredients sourced from the Hawkesbury region, an hour north of Sydney.
In a city where space is a much valued commodity, this former tyre factory has been converted into a veritable country shed of sorts with exposed structural beams, raw brickwork and over sized ceilings that beckon the light and add to the awe inspiring and highly covetable sense of space. The interior aesthetic has been sourced and sculpted by Paul Schulte, one of the owners and the Creative Director of The Keystone Group. Offering a diverse range of dining experiences, the large expansive warehouse has been cleverly divided by old stable gates, leafy partitions and a striking feature curtain to create both mood and visual interest.
Whether you’re after a bite to eat from the deli, a seat at the bar, the full seasonal menu in the dining room, or a private gathering in the loft space, Rushcutters is a diners delight and a locals hangout.
Address; 10 Neild Avenue, Rushcutters Bay, Sydney. Open Deli daily 7am-late; Kitchen open Tue-Thu 5pm-late, Fri-Sun 11.30am-late
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