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Rabbit Hole Bar & Dining, Sydney

Home > Sydney > Restaurants | Cocktail Bars | Bars
by Dishy_Diana (subscribe)
I am a freelance reviewer in Sydney, and lover of sharing my experiences in all things food, wine, entertainment and travel related.
Published November 1st 2012
Descend Into the Rabbit Hole for Michelin Style Food and Innovative Cocktails
The latest and most welcome addition to Sydney's bar and restaurant scene is Rabbit Hole Bar and Dining, which has hopped onto the radar to offer fine French cuisine and innovative cocktails.



Located at 85 Elizabeth Street Sydney, next to the old law school building, Rabbit Hole Bar and Dining is a great basement venue, beneath the hustle and bustle of the city, delivering a culinary and alcoholic institution.



The recently renovated venue which was formerly Bar Europa, creates a relaxing and comfortable atmosphere, featuring reclaimed wooden bar fronts, bookcase-like back bar, vintage chandelier and matching furniture, combined with cute and quirky rabbit and carrot motifs and murals throughout.



Owner and operator Doug Laming - the in-house cocktail guru is introducing molecular mixology to Sydney-siders with an innovative and imaginative cocktail and shot list.

Pushing the boundaries, the Rabbit Hole is the only bar currently using Cointreau Caviar Spherification. The Cointreau Caviar Spherification Kit used at the Rabbit Hole is one of twelve available in the world, and allows the bar to produce small balls of Cointreau that literally burst in the mouth. This house favourite adds the wow to an already very impressive cocktail list.



The beer and wine list is also extensive, with a large selection of Australian and International wines to choose from. With 25 wines by the glass, and a large selection of boutique beers, patrons will not be left short of choice or thirsty.

Rabbit Hole Bar and Dining also offers a great menu which is light, modern and seasonal, with French influences, providing plenty of options for those who want a nibble or a full graze. The culinary skill of Executive Chef Tomoyuki Usui's impressive Modern French lunch and dinner menus reflect his time spent at L'Astrance, Paris. Named San Pellegrino's 13th Best Restaurant of the World, Tomoyuki has honoured his time spent in Paris with each dish available at the Rabbit Hole.

With the highest quality produce, Tomoyuki has created a varied menu consisting of Seared scallops with celeriac two ways & buckwheat ($16), Tiede wagyu tartare with onsen egg & truffle meringue ($14), Sous vide chicken breast & roast thigh with potato three ways & passion fruit ($25) and Roasted Riverine sirloin with kongo puree & braised chick peas ($27) among the favourites.

For those with a sweet tooth, there is the Strawberry mousse with compote, pink pepper & pistachio ($13) and Dark Fondant chocolate with white chocolate ice & passion fruit meringue (14) to name a few.

This rabbit's den is not your average small city bar, but rather, it brings a defining restaurant and watering hole which is a welcome addition to Sydney.
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Why? Rabbit Hole strikes a perfect balance between what's current in the kitchen and what's current behind the bar.
When: Trading Hours: Monday-Friday: 12pm 2 am, Saturday : 4pm-2am , Sunday: Closed
Phone: (02) 8084 2505
Where: Address: Basement Level, 82 Elizabeth St, Sydney 2000
Cost: Entrees $8.00-$18.00 Mains $14.00-$30.00 Desserts $12.00-$16.00
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