Rabbit Hole Bar & Dining
Basement level82 Elizabeth Street
The Rocks
Elizabeth Street
NSW
[CAFES & RESTAURANTS]
Welcome to Rabbit Hole Bar & Dining. We are Sydney’s premier bar and dining experience, hidden quietly beneath the hustle and bustle of Elizabeth Street in Sydney’s CBD. Tucked away at basement level, Rabbit Hole Bar & Dining is the ideal venue for drinks, dinner or lunch and all things in between! We specialise in “all things liquid” – be it molecular cocktails, local & international wines or boutique beers. Our extensive beverage menu is sure to please any palate – you will not want for choice! Similarly, our fine dining menu is the perfect combination of current and emerging culinary trends, sure to provide an enjoyable dining experience: like our wagyu beef burger; recently awarded top 5 burgers of the World!
Just a nibble or a full graze
The Rabbit Hole dining menu has been created by Executive Chef Jeremy Metivier. His culinary skills and artistic style are on show with each dish on our Modern French menu. Having worked under Jean Bardet in his two Michelin Starred restaurant and running luxury chalets, Jeremy’s cooking style is bright, modern, playful and seasonal. His menu reflects his upbringing in Basque Country, south-western France. His passion and dedication has resulted in the design of a deliciously innovative menu – matching the ambience of the Rabbit Hole venue to a tee!
Hops, drops & cocktails that pop
Cocktails at Rabbit Hole Bar & Dining are a culinary and alcoholic institution in Sydney, thanks to our in-house cocktail guru Doug Laming. Extensive research and a genuine quest for flavours and textures has resulted in a cocktail list that captures the imagination. We have created an array of house-made syrups, spices mixes, flavoured sugars, foams & jellies with the freshest of produce.
We believe in complementing and contrasting the base flavours of each alcohol we use. You will be surprised at the broad spectrum of techniques we use – some tried and tested & some very new to the Global bar scene. We use sous-vide cooking to infuse our alcohol – ensuring a cleaner, stronger tasting and more consistent infusion.
Pushing the boundaries once more, 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 us to produce small balls of Cointreau that literally burst in your mouth! This house favourite adds the ‘wow’ to an already very impressive cocktail list.
The Beer & Wine list at the Rabbit Hole is equally as impressive. With a large selection of Australian and International wines, our experienced staff are happy to recommend wine that will suit your taste and mood. Our selection of boutique beers will similarly impress with a selection of Lagers, Pilsners, Ciders & much more!
Just a nibble or a full graze
The Rabbit Hole dining menu has been created by Executive Chef Jeremy Metivier. His culinary skills and artistic style are on show with each dish on our Modern French menu. Having worked under Jean Bardet in his two Michelin Starred restaurant and running luxury chalets, Jeremy’s cooking style is bright, modern, playful and seasonal. His menu reflects his upbringing in Basque Country, south-western France. His passion and dedication has resulted in the design of a deliciously innovative menu – matching the ambience of the Rabbit Hole venue to a tee!
Hops, drops & cocktails that pop
Cocktails at Rabbit Hole Bar & Dining are a culinary and alcoholic institution in Sydney, thanks to our in-house cocktail guru Doug Laming. Extensive research and a genuine quest for flavours and textures has resulted in a cocktail list that captures the imagination. We have created an array of house-made syrups, spices mixes, flavoured sugars, foams & jellies with the freshest of produce.
We believe in complementing and contrasting the base flavours of each alcohol we use. You will be surprised at the broad spectrum of techniques we use – some tried and tested & some very new to the Global bar scene. We use sous-vide cooking to infuse our alcohol – ensuring a cleaner, stronger tasting and more consistent infusion.
Pushing the boundaries once more, 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 us to produce small balls of Cointreau that literally burst in your mouth! This house favourite adds the ‘wow’ to an already very impressive cocktail list.
The Beer & Wine list at the Rabbit Hole is equally as impressive. With a large selection of Australian and International wines, our experienced staff are happy to recommend wine that will suit your taste and mood. Our selection of boutique beers will similarly impress with a selection of Lagers, Pilsners, Ciders & much more!
