Tucked away at basement level beneath the hustle and bustle of Elizabeth Street, Rabbit Hole Bar & Dining is one of Sydney’s premier bar and dining experiences in the CBD. Last night the restaurant and bar celebrated turning one year old with a birthday party for 120 invitees, with guests including top media, local customers and celebrities such as Justine Schofield, Nacho Pop, Sam McMillan and Brittany Cairns.
Owned and run by Doug Laming, an avid and passionate molecular mixologist turned bar owner, the Rabbit Hole cocktail list for the night was compiled using ground breaking, pioneering techniques and flavour combinations that Australia is yet to experience. “Molecular mixology” means the process of creating cocktails using a physical and chemical modification of ingredients. Cocktail guru Doug’s experimentation last night translated into the use of house-made spices, powders and jellies in unique cocktails available exclusively at the Rabbit Hole, such as Torrontes and Pomme Verte layered agar apples, Powdered Rum with flaming passionfruit and Jellied G&T’s with fizzing tonic powder and flamed orange oils.
Newly appointed Executive Chef Jeremy Metivier, who has worked in numerous Michelin star restaurants, showcased his new modern French fine dining menu, and Michelin styled food. Guests enjoyed a selection of dishes such as goats cheese and beetroot apples, scallops on beetroot shortbread with mango and beetroot emulsions, mini wagyu sliders with brie cheese and house made relish, slow roasted lamb with artichoke puree, coriander and wine jelly, and the pièce de résistance – chocolate skulls, with firm spicy pirate cream and coconut cake – served on a flaming bar in front of awed guests.
The Rabbit Hole successfully balances what’s current in the kitchen with what’s trending behind the bar. You’d be mad not to escape the city…and hop down The Rabbit Hole!