Wednesday, 17 April 2013

Rabbit Hole Bar & Restaurant - Martin Place, Sydney

This year I decided to have my birthday dinner at Rabbit Hole Bar & Restaurant because I can't go past a creative and pretty cocktail and the menu sounded tempting. 

Tucked away on Elizabeth street, near Martin Place, walk down the winding stairs (or rabbit hole!) to be greeted by a cosy little bar. A nice escape on the weekend, when it's a little quieter without the after work drink brigade that you usually get on weekdays. 

Rabbit Hole dining is modern french, with the menu created by Executive Chef Tomoyuki Usui. The creative cocktail menu is thanks to their in-house cocktail guru, Doug Laming. 


I didn't get to capture many photos on the night of my birthday, but I was lucky enough to be invited by the team at Rabbit Hole to come and visit them again. 

Obviously with a name like Rabbit hole, there's bound to be some kind of rabbit theme going on throughout the restaurant. The menus aren't spared either with cute pictures adorning the front cover.

First things first, cocktails!

Aerated Caprioska

On the night of my birthday, a dizzying array of cocktails were ordered. This pretty cocktail proved to be a hit.

Described as 'an entire cocktail of alcoholic foam. A long pour of Russian Standard Platinum starts then the protein bonds of albumen are broken with lime, denatured in a siphon and re-stablized with house-made lemongrass syrup and coconut flavours. A lime, lemongrass and coconut caprioska served with a mint crystal'.

Sounds very precise science experiment-esque, but all that matters is that it tasted fabulous.

Rabbit's Elixir


Imperia vodka shaken with freshly juiced carrot, house made coriander seed spiced honey water, orange and Fee Brother's orange bitters. It is fine strained into a martini glass.

I actually overlooked this interesting concoction during my first visit because it didn't sound appealing on paper. I had a taste of someone else's that was passed around the table and I was hooked! It was such a refreshing mix and even though it would be hard to pick, it was definitely one of my favourites of the night.

 
Kraken's Prey

This is another interesting cocktail. The rim is painted with squid ink and contains Licor 43, Fee Brother walnut bitters, lime and demerara syrup and fine strained. The squid ink is supposed to dissolve as you get through the drink and adds a saltiness, replacing the salted rim on a regular margarita. Very cool!

Pumpkin family with fluffy cake, caramelised puree, polenta and seeds

I knew I had to order this dish upon my return, as I had a taste of this the first time and absolutely loved it. Being one of my favourite vegetables, the pumpkin here was ridiculously sweet. 

Seared scallops, celeriac two ways & buckwheat

Scallops are always my default entree dish, you can never go wrong with big juicy scallops!

Roasted Riverine sirloin, crisp tendons & morel sauce

Blue eye cod, white miso sabayon, peas & mango salsa

Sous vide chicken breast, roast thigh, potato puree, crisp potato cubes, potato film and passionfruit

Roasted Kurobuta pork loin, bean family, lemon puree & scratchings

Doug Laming's Margarita

Spherified pearls of Souza Gold tequila and simple syrup matched with Cointreau Cavair. Finger limes add a touch of sourness, along with a small dusting of salt.

Thought this was a very fun take on the classic - taking a shot from a lime is certainly a different experience.


Texture taster

A sampler of some of the techniques used at Rabbit Hole. Visually stunning presentation. 

Alcoholic lemon jelly

Lava lamp containing spherified Cointreau Caviar

Mini caprioska foam

Start from the left and work your way through the different textures.

Strawberry mousse, compote, pink pepper & pistachio


Deconstructed smoked pineapple brulee, salted sorbet & chilli nube



Whilst the smoked pineapple brulee was very nicely presented, the flavours didn't quite do it for me. The strawberry mousse, on the other hand, was a winner. The pistachio crust gave the dish a nice crunch and paired really well with the creamy strawberry mousse.

Chocolate pop martini

Mozart Clear chocolate spirit infused with coffee beans cooked Sous Vide. What I like about this cocktail is that you can choose how you want it - white dark or milk chocolate with orange, chilli or hazelnut. Choose your own adventure!

I chose white chocolate and hazelnut. The pop comes from the rim of popping candy which added a nice touch. 

Overall, I had a really enjoyable time here - definitely well worth it for the eye catching and unique cocktails. Despite a few issues on my birthday night, such as not having my booking when we showed up, and one person's main being missed, the staff were really apologetic and offered a free cocktail and the meal to be taken off the bill for the person with the delayed meal, which I thought was excellent service.


missklicious dined as a guest of Rabbit Hole Bar & Restaurant on her second visit

Rabbit Hole Bar & Dining on Urbanspoon

10 comments:

Avielle Rose said...

Everything looks sooo good! :)

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Simon Leong said...

great photos. the Kraken's Prey looks very cool

Tina @ bitemeshowme said...

Great photos indeed. What a great place to have a birthday dinner. So glad to hear the staff were more than happy to make it up to you. Now that's good service when they can admit fault.

milkteaxx said...

ive heard a lot of good reviews about this place, cant wait to try it out! scallop is also my default entree whenever its on the menu! yum!

xoCATox said...

Oh wow! The food looks great, and those cocktails look amaaaaaaazing! x

Rachi said...

This place looks amazing! Makes me miss Sydney when I read your blog, which by the way I'm totally hooked on and will be my Sydney food bible from now on! :)

p.s Thanks for stopping by my blog! :)

missklicious said...

Thanks everyone :)

Vivian - vxdollface said...

so glad you got to try so many more of their cocktails and dishes! they looked much prettier than on the night we went though ^^"

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