From Hawkesbury Paddock to Rushcutters Plate


The Keystone Group is at it again. The group behind the likes of The Rook, The Winery, and The Newtown Hotel has joined forces with Longrains’ Martin Boetz and the Cooks Co-op to bring us Rushcutters, an oasis of fresh produce with a serious paddock to plate philosophy behind them.

The large industrial space designed by Christopher Grinham from Humphrey & Edwards Architects, is set to offer a range of experiences, all around the wonderful thing that is good food.

Expect an all day menu drawn heavily on Northern European influences and produce sourced from Cooks Co-op in the Hawkesbury region. Cooks Co-op from Boetz himself is a place where chefs can see the journey of their produce, making the paddock to plate concept a reality.

Rushcutters’ doors open at 7am and you can start your day with anything from German bread with crushed white bean, tomato and oregano, or Bircher muesli with fruit and yoghurt. As day turns into night and the twice cooked ham hocks and sea scallops make an appearance, look to the cocktail list designed by Keystone’s Group Bar manager, Jason Williams and a wine list that hones in on organic and biodynamic varieties.

It’s a big space and they have big hopes for this one, but we can’t argue with local produce and a good philosophy.

10 Neild Avenue Rushcutters Bay
T: 02 8070 2424
Opening hours
The Deli: 7am – late daily
Dining: Tuesday – Thursday 5pm and Friday – Sunday, 11.30am for lunch and dinner

About the author

Yoga teacher, writer, blogger, and marketing whiz – it’s safe to say Amy Collins is a busy little lady. Her idea of a stellar evening is yoga class followed by a glass of wine. Her favourite quote: “In the end, only three things matter: how much you loved, how gently you lived, and how gracefully you let go of things not meant for you.”


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