Design Field Notes

Design Field Notes

Design Field Notes

Interior spaces

New on the Block: The Rushcutters, Sydney

Newly launched The Rushcutters, in Ruschcutters Bay, is set to be one of Sydney’s staple restaurant institutions with its vast, yet relaxed interiors and it’s casual dining menu.

Keystone have knocked it out of the park again, with Creative Director Paul Schulte putting together one of the most welcoming restaurant environments in Sydney. 

Admittedly, he did have good bones to work with. Previous owners Robert Marchetti and Maurice Terzini (Icebergs Dining Room and Bar, North Bondi Italian) had spent over 4 million dollars on the site when it launched as Neild Avenue.  As that business partnership moved on, the Keystone Group jumped on a ripe opportunity.

The conversion is exactly what the area needed, an all day deli menu and collaboration with celebrated chef Martin Boetz. Martin brings a Northern European menu (not seen much in Sydney) with the majority of the produce used sourced directly from Boetz’s ‘Cooks Co-Op’ in the Hawkesbury Region 50km away. This paddock to plate philosophy aims to not only support local farmers but to provide the freshest and best quality food direct to patrons at the venue. 

After a fantastic Saturday night there last weekend, this place is my absolute new favourite – not only for the food, but the atmosphere was spot on and the whole place was pumping. With improvements still on the way, I recommend you grab a group of friends and get down there before everyone figures out what a gem it is.

Anthony Spon-Smith