Rabbit Hole Bar & Dining held its first ever online influencers event ‘Cocktail Concepts & Culinary Craze’ for 20 top food bloggers from Sydney recently.
It was an intimate sit-down dinner hosted by owner Doug Laming. We indulged in first class French cuisine, crafted by Executive Chef Jeremy Metivier. Owner Doug Laming presented some ground breaking cocktail making techniques and flavour combinations exclusive to the evening.
We were greeted and brought to the back bar, where they started the palate pleasing phenomenon with a champagne style cocktail and unique take on poached oysters.
Remy Martin VSOP, pomme verte, elderflower, strawberries and apple served champagne style. Perfect start to the night.
Poached oysters with yuzu jelly, green apple foam & liquid nitrogen kiwi spheres w/ ‘Magdalene’s Marvel’.
Totally loved these oysters.
We were then seated in the adjoining dining room for a degustation menu of a further four courses, while Doug created an interactive cocktail experience at the mobile bar, wowing us with his molecular mixology expertise – including one of the highlights – the theatrical liquid nitrogen mojito air.
Doug then presented this remarkable cocktail. Yellow Chartreuse, blanco tequila, grilled lime, agave, jalapeno & coriander served spherified. A must try.
Then came my favourite. Scampi, bloody mary emulsion, coriander and tomato cous cous & crispy legs w/ ‘Ay Coramba’. I am still trying to figure out why is this my favourite. Is it the fabulous food styling or the explosion of flavours. Either ways, it was SO SO GOOD.
Palate Cleanser – Liquid Nitrogen mojito air. This is the BOMB.
Are you still reading this blog post? STOP and take a drive down to Rabbit Hole and try this. Seriously, TRY THIS. Then, come back and tell me. So refreshing. So good.
That glazed pork belly. Oh, YUM YUM. Another explosion of flavours with some amazing food styling. Glazed pork belly, butter bean puree, radish, pickled carrots & passionfruit w/ ‘The Rabbit Hole, White Negroni’. Another favourite of mine.
‘Rabbit Hole redistilled bitter lemon gin’, No. 3 Gin, Solerno blood orange served short on an ice sphere containing a lily.
Spherical gnocchi of mascarpone and savarin, black cardamom and mushroom consommé w/ ‘Rosemary’s got the Blues’. The gnocchi took a leaf out of the book of perfection.
Paired with Bowmore 12yr, rosemary syrup, fresh pressed blueberries, apple & malic acid served cocktail style. A beautiful cocktail. Totally enjoyed this one.
Now, it’s time for some DESSERTS!
Coffee lovers, this is for you. Fireball whisky, ‘Rabbit Hole’ coffee liquor, vanilla & chocolate bitters served as a bitter foam inside edible glass.
Toffee apple sugar sphere, cinnamon foam, almond nougat & apple w/ ‘Wonka’s Wasted’. Now that is some seriously styled dessert. You have a sweet tooth, you gotta try this.
Hop down The Rabbit Hole for an explosion of flavours, exquisite food styling and some ground breaking cocktails. A fiesta of flavours and ideas!
Rabbit Hole Bar & Dining | Address: 82 Elizabeth St, Sydney NSW 2000 | Phone:(02) 8084 2505