Hidden beneath the CBD’s Elizabeth Street, the Rabbit Hole Bar & Dining is Sydney’s newest bar and restaurant to open for corporate cocktails and business dining.
Owned and run by Doug Laming, the Rabbit Hole strikes an enjoyable balance between the bar and the kitchen with Doug’s genuine love and passion for drinks, teamed with Executive Chef’s Tomoyuki Usui Michelin styled food.
Formerly the Bar Europa, The Rabbit Hole is introducing ‘molecular mixology’, featuring an innovative cocktail and shot list.
He said “I have always been interested in the particular elements involved in creating specific drinks. Working in the industry for 10 years, I believe there has been a lack of innovative bars in the CBD – bars that stepped outside the box and pushed all the boundaries. I saw an opportunity to translate my ideas into a venue, and here we are!”
Pushing the boundaries of ‘molecular mixology’, the Rabbit Hole is the only bar currently using Spherification to produce Cointreau Caviar. The Cointreau Caviar Spherification used at the Rabbit Hole is one of only 12 available in the world, generously on loan from ClubSuntory.
These little balls of goodness are a house favourite, adding the ‘wow’ factor to an already impressive cocktail list.
Patrons can enjoy the alcoholic lemon jelly, savour the mini caprioska foam and sip on their lava lamps containing Cointreau Caviar.
The bar also has an extensive beer and wine list consisting of both local and international varieties. With 25 wines by the glass, and a large selection of boutique beers, patrons will not be short of choice.
The recently renovated venue creates a pleasing and comfortable atmosphere, featuring reclaimed wooden bar fronts, bookcase-like back bar, vintage chandelier and matching furniture – creating the perfect escape from the busy streets.