10 Neild Avenue, Rushcutters Bay NSW
(02) 9326 9348 or


The latest venture from The Keystone Group, Rushcutters is an all-encompassing hub of sociability, sustainability and food that champions a farm-to-plate philosophy.

With the majority of produce from the menu sourced from Martin Boetz’s property, The Cooks Co-Op and the surrounding Hawkesbury area, the venue design follows a similar pattern to that of the food through the use of sustainable and locally sourced items with global inspiration.

Creative Director for The Keystone Group, Paul Schulte is responsible for the visual aesthetic. “Our vision for Rushcutters was to create a space that reflects the farms in the Hawkesbury where the majority of our produce is sourced,” he says.

“We’ve aimed to create an inviting space that suits the leafy surrounding suburbs. We wanted Rushcutters to have an all-day, approachable atmosphere where people could casually pop in and out as they please.”

Formerly a tyre factory, the design aimed to restore the space by pairing it back to expose the raw brick work and emphasise the 11-metre high ceilings. At 450 square meters, it was a considerable task to divide the space organically however it has been partitioned by stable doors, originally from Woolloomooloo Wharf, that divide the deli, bar and dining sections of the restaurant.

An earthy colour palette of greens, natural wood and whites complement the vegetation in the space. Small shrubs work to separate the two sections of the restaurant, while lights hang in hollowed out logs by Country Trader and oversized ferns adorn the walls.

The dining room is filled with natural light that spills out over the booth sections, each with their own equestrian-style coat and hat hangers. Comfortable brown leather chairs are uniquely designed with a duck and nature motif that work together with plaid green booths and banquettes.

A Chefs Table is sectioned from the main dining room by a huge Mulberry curtain in Flying Ducks fabric and a large table set with the beautiful country-style crockery, fresh herbs, plants and vegetables that all work to ensure a sense that guests are dining at the farmers kitchen table.

Read more about Rushcutters in the next issue of VENUE.

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