Address: Basement level, 82 Elizabeth Street, Sydney NSW
Tel: (02) 8084 2505
Monday to Friday -12.00 pm to late
Saturday- 4.00 pm to late
* * *
Pendulum Communications invited MC and I to Rabbit Hole Bar and Dining’s (RHBD) first birthday party, located underground on Elizabeth Street.
Celeb guests included Justine Schofield (of MasterChef and Everyday Gourmet fame), Nacho Pop, Sam McMillan and Brittany Cairns, while fellow food bloggers; Simon from Simon Food Favourites, Bob from Jugernauts, and Tina from Food, Booze and Shoes were also in attendance.
RHBD has a very quaint almost 20’s feel to it with lots of neutral colours and old fashioned cartoons on the walls.
There are two bars: one in the main area, and one in another more intimate space around the corner.
We headed over after work, about 6.30pm and managed to find a table in the room to the left of the main bar area.
This space had a bar in the middle and featured cushioned seats on one side of the wall and mismatched wooden chairs, large round barrels and stools around the rest of the space, some covered in white rabbit-like fur.
Smaller bar area
It was quite dark and the only light we had came from down lights, mirrors, sky lights and candles which added depth and brightened up the dark spaces.
The place has a quirky and private feel and features mysterious Alice in Wonderland-like accents such as rabbit-related cartoons, flowery cushions in contrast to the dark bar and seats, and “DRINK ME” worthy cocktail concoctions!
The music was quite relaxed and laid back and contributed to the “classy hipster” vibe.
The staff were pretty attentive, walking around to collect empty glasses and to ask if we wanted another drink, and the bar staff were great at pouring the drinks, serving them up with flair and informing us of the ingredients.
Owner Doug Laming has appointed a new chef, Jeremy Metivier who has worked in Michelin star restaurants and who is the driving force behind RHBD’s new French fine dining menu.
The menu included 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
- Salmon Gravlax with Cucumber and Aloe Vera “Snow”
- Chocolate Skulls, with Firm Spicy Pirate Cream and Coconut Cake
Unfortunately, as MC and I were seated on one side, most of the food never made it past the crowd at the front of the room, so we only got to try 3 dishes.
One of the dishes we tried were the Goats Cheese and Beetroot Apples. This dish was very elegantly presented on a bed of golden crumbs with glossy grapes and peppered balls of goats cheese covered in an almost waxy edible red coating.
The other savoury dish we tried was the Salmon Gravlax appetiser, mini versions of the salmon gravalax, cucumber lake, orange cream and aloe vera snow dish available from the dinner menu.
These were little morsels of heaven; perfectly sliced salmon with a green cucumber jelly, delicate edible decorations of orange, red and white and beautiful purple flowers to garnish.
An exquisite tasting dish which had a flavour that matched its appearance.
Finally, for dessert we enjoyed the Chocolate Skulls– spoons of a spicy custard-like cream with coconut cake rounds, chopped summer fruit and dark chocolate skills with a gold dusting.
These skulls were lit on fire, leaving the custard warm, the chocolate slightly melted and the on watchers in awe!
Overall, while we didn’t get much food to try, the menu looked quite appetising and the dishes that were on offer seemed to be different and well put together. I can see how this place would appeal to the office works and corporates in the Martin Place and CBD area with its fine dining dishes and creative cocktails.
As RHBD is owned and run by Doug Laming, a “molecular mixologist” (read: awesome cocktail maker who uses physical and chemical modification of ingredients to create interesting drinks), it makes sense that he would put his skills on display and serve up an array of cocktails.
Some of the cocktails we tried included:
- The Smoked Apple
- Breakfast Bouquet
- The White Cloud Above Mount Gay
- The Wood and Smoke
- You’ve Gone Nuts
- Stolen painkiller
Although we didn’t have much food, we did have a LOT of drinks! We wanted to try one of each of the ones we saw so we ended up sharing quite a few between us.
First up was the Smoked Apple. It contained torrontes and pomme verte layered agar apples, Ceylon tea infused cinnamon syrup, rhubarb butters and cloudy apple juice finished with fresh cider, smoked salt and some apple slices.
It was a pleasant looking dish, served in a short glass and while the smokey flavour wasn’t really to my liking, MC enjoyed the fresh flavours and boldness of the drink.
We then shared one of the sweetest drinks, the Breakfast Bouquet.
This drink has larios, gin, double creme de cassis, rose and strawberry jam, wild willow water, fresh lemon and a dash of rhubarb bitters. It is a complex yet sweet looking cocktail which looked lovely, topped with a rose petal and blueberry.
As you drink the cocktail the scent of the rose petal wafts up and leaves you feeling as though you are walking through a field of roses! Lame but true.
We also enjoyed a rum and marshmallow foam cocktail which was called the White Cloud Above Mount Gay.
Mount Gay extra old rum is shaken with black pepper, pineapple caramel, fresh lime and more pineapple, and is then poured over marshmallow foam which leaves a white cloud on top.
The drink is another sweet one which, after the previous sweet drinks, we found a little hard to swallow. While it was interesting to watch it being made, I wasn’t a fan of it as it was a little too sweet.
The Wood and Smoke was an interesting cocktail which the menu says is made from ingredients including Jim Beam Devil’s Cut, Laphroaig single malt whiskey, quassia (bark chips), barberry bark syrup, acid phosphate and bitters.
After shaking up a storm, the bartender pours the slightly cloudy drink over ice, where it settles and turns from creamy to clear. A cinnamon stick is placed in the drink and is then set alight, giving a woody and smoky scent.
While I preferred the sweeter drinks, MC, a Jim Beam and Jack Daniels fan, enjoyed this smoky, cinnamon flavoured cocktail over the rest.
The You’ve Gone Nuts drink contains Sierra Millenario infused with tonka beans, and shaken with Disaronno amaretto, house-made peanut and cashew syrup and finished with walnut bitters.
The cocktail looks like it is full of lemon juice with a sugar rim but in actual fact, like the other cocktails, it was quite sweet rather than sour.
Finally, the Stolen Painkiller, a first for me, this powdered cocktail tasted like fizzy sherbert pops. It contained powdered rum, pineapple, coconut and passionfruit powder and was served in half a passionfruit shell.
The interesting presentation and tangy sour taste was a great way to finish off our cocktail tasting and we enjoyed it, although one of the guys seated next to us wasn’t a fan!
I would rate my experience (out of 10):
- Service- 6
- Food- 5 (what food?)
- Atmosphere- 7
- Value – 7
TCFB dined as a guest of Pendulum Communications and Rabbit Hole Bar & Dining.