Dinner
Rabbit Hole – Cocktail Concepts & Culinary Craze
Tucked away at the basement level and hidden quietly beneath Elizabeth Street in Sydney’s CBD, be sure to spot a pair of white ears. Rabbit Hole Bar & Dining is the ideal venue for impressive cocktails and artistic style are on show with each dish. The owner and cocktail specialist Dough Laming genuinely seem passionate about what they do here. Twenty food bloggers was invited to an evening of ‘Cocktail Concepts & Culinary Craze’. We were all very lucky to indulge in this first class French cuisine that was crafted by the Executive Chef Jeremy Metivier.
Nice decorations happening here at Rabbit Hole.
We were all greeted with a glass of Remy Martin VSOP with pomme verte, elderflower, strawberries and apple served champagne style. Without hesitation, this was a highly prized flavour for the ladies as it contains a small perception of sweetness.
Getting started with Champagne.
Extremely clever way of dressing the poached oyster is using green apple foam and liquid nitrogen kiwi spheres with ‘Magdalene’s Marvel’ and hidden beneath yuzu jelly. The form and spheres give it a unique richness of taste and flavours can be fully appreciated with the jelly.
Poached oyster with green apple foam + liquid nitrogen kiwi spheres
Not long after, guests were seated in adjoining dining room for a degustation menu. It was lovely catching up with some bloggers and meeting new friendly faces.
What will we be having tonight?
Doug Laming presented a molecular cocktail with yellow Chartreuse and Blanco tequila. He specifically focussed on a very ground breaking technique called caviar spherification. They literally look like caviar-shaped balls and are formed from liquid. This mini sized cocktail was pretty remarkable. You’d sparkle and ooze out joy if you saw this in person. Firstly, embrace the madness of the caviar shaped balls that’s infused with alcohol. Then you got to let the grilled lime, agave, jalapeno and coriander express themselves. Can you feel it?
Caviar spherification
Grilled lime, agave, jalapeno and coriander with Chartreuse and tequila.
With the incredible presentation of the cocktail came with an exquisite starter dish –scampi with bloody Mary emulsion, coriander and tomato cous cous. The fleshy tail reminded me of a lobster and is closer in both taste and texture. I was genuinely entertained by this dish because the coriander droplets was frozen when it arrived to our table and then slowly melted. Turning it into a nice sauce. For the crispy legs with ‘Ay Caramba’ I was so jittery because it was perfectly golden and had a nice crunch. The cous cous matched perfectly with the bloody Mary and scampi pieces as it introduced a whole new savoury flavour.
Scampi with bloody Mary emulsion, coriander and tomato cous cous
Them legs!
It’s the curiosity that makes me want to know more about the white chocolate ball. At first I thought it was sea urchin due to the looks of it. Excuse Me Waiter and I couldn’t put our finger on it with the flavour but it was familiar like lemon. When Doug told us that inside the white chocolate contained lemon curd and prawn, we were surprised. The flavour did seduce us and it was quite creamy.
White chocolate ball with lemon curd and prawn.
There’s a reason why Rabbit Hole Bar & Dining is talk of the town when it comes to their cocktails and I can finally see why. When Doug presented a theatrical liquid nitrogen mojito air as our palate Cleanser, all my emotions were mixed together. I think I have 50 million photos of him entertaining us on my camera. It’s more than you should have of your own stuffed toys.
A lot of liquid nitrogen for everyone.
Shaping the mojito air into balls.
Carefully finding the mojito balls.
Scooping the mojito airs to serve.
My gigantic mouth looked like it devoured an elephant in one bite with this mojito air. It was very refreshing as if I was like eating clouds mixed with marshmallow. The flavours are noticeable and spot on to the point you’d think you’re throwing a mojito party in your mouth.
Mojito Air
Nice and cloudy with a hint of marshmallow texture.
Couldn’t help but squeeze in another photo.
For the most tender, juicy and succulent meat, the glazed pork belly with droplets of butter bean puree, sliced radish, pickled carrots and passionfruit with ‘The Rabbit Hole, White Negroni’ is a must have. Emotion flooded my heart when I slowed made a sharp cut to my piece of meat. The sweet flavour was ridiculously infectious along with the puree.
Glazed pork belly
I tried to save my passionfruit so I could properly get a selfie for it. It had passion alright and somehow the texture felt and tasted like rice paper. I think this could be the next healthy snack food for me.
Papper thin passionfruit
A trendy drink lately is the ‘Rabbit Hole redistilled bitter lemon gin’ with No. 3 Gin, Solerno blood orange served short on an ice sphere containing a lily. I had pleasure sipping this, though some people pointed out it was a tad strong for them but I manned up and still finished the whole thing. Who are we kidding, this cocktail is disguised for a female drink, but really it’s more suitable for the gents because it’s strong aroma of gin.
Rabbit Hole redistilled bitter lemon gin
You’re looking great there spherical gnocchi of mascarpone and savarin, black cardamom and mushroom consommé with ‘Rosemary’s got the Blues’. When I first came across this impeccable dish, I was utterly shocked at how well-presented the gnocchi looked. The comforting flavours and textures of the mushroom consommé is a real winner. This extra special cosy course reminded me of my mother’s homemade herbal soup. It has clean, deep flavour that’s dangerously addictive. I absolutely adore the gnocchi, it’s a very scientific kind of dish in my eyes because the outer layer is see-through.
Spherical gnocchi of mascarpone and savarin
It’s not your ordinary gnocchi.
As you slowly take your first bite of the gnocchi, be prepared for the creamy mascarpone and savarin to ooze out. Extravaganza!
Interesting gnocchi.
So does that mean you’re good to go?
You know what would be good? The Bowmore 12yr made with rosemary syrup, fresh pressed blueberries, apple and malic acid served cocktail style. It’s a great beautiful winter cocktail that’s a mix of something classic. A drink everyone will enjoy as it tastes and is a sophisticated beverage.
I call it the girly cocktail.
What could this be?
I can’t explain to you, how much I love the way this fireball whisky made with ‘Rabbit Hole’ coffee liquor, vanilla and chocolate bitters served as a bitter foam inside gold edible glass was incredibly interesting. I’m sure those fancy ladies would thoroughly enjoy this dessert, not because it’s gold but the foam is amazingly smooth with that coffee kick.
Fireball whisky
Can someone babysit my full belly whilst I eat the toffee apple sugar sphere made with cinnamon foam, almond nougat and apple with ‘Wonka’s Wasted’. This has got to be the unhealthiest apple I’ve eaten this year. Nothing beats the crunch of this sphere on a crisp winter evening. The taste so much better than ordinary candy apple. When the waitress delivered 5 of these apples to our table, I honestly felt like Doug and Jeremy has tricked me to eat this delicious red candy apple. Luckily they’re not the wicked stepmother, nor am I Snow White. How is it humanly possible to whip up twenty of these?
Definitely not Snow Whites apple.
It’s seriously one of my favourite candy pieces and it offers a truly unique sensational taste as well. To overcome the sweetness, keep dunking it with the crumbled nougat and apple pieces along with the foam. When no one was watching, I legitimately crammed everything into my mouth.
Look at that crack!
You can really appreciate an excellent cocktail at the Rabbit Hole Bar & Dining. Beautifully presented dishes is heavily influenced by French cuisine and the quality of the food, tasted amazing. This unique venue is a favourite and I can’t wait to return for some crazy cocktails and desserts. The desserts seriously looks epic in person.
Photos by Vanny Tang
Disclaimer: Nessy Eater attended as a guest to Rabbit Hole Online Influencer Dinner, thanks to Pendulum Communications.
Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures?
You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀
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Product Review: Created with Jamie, Woolworths
Enjoying a home cooked meal is about spreading the passion for superb flavours, freshly grinded spices, decadent sugary sweets and savory dishes. With the launch of Created with Jamie, meals at home has never been easier. The Created with Jamie range is about bringing fresh, wholesome, mouth-watering SUPER easy-to-cook food products for you to cook at home without a fuss. Designed by the one and only Jamie Oliver, he and Woolworths are delighted to help you find locally sourced Aussie ingredients and wholesome favourites at affordable prices. It is so difficult to find time to create home cooked meals from scratch, especially every single day of the week. Therefore with Created with Jamie there’s 29 nutritious appetising menu options available exclusively at Woolworths. Let me just point out, I had SO MUCH FUN in the kitchen with Jamie Oliver’s brand new range. Whether you’re an experienced home cook or just starting out, this is absolutely perfect if you want show off your kitchen skills in front of family, friends or someone special.
Introducing Jamie Oliver’s “Created with Jamie” Range, exclusive to Woolworths.
Let’s start off with something easy…SOUP!
For this winter, an excellent starter is Smokin’ Potato & Chorizo Soup ($5.79) each – With chunks of sweet potato, slices of tasty chorizo and flavoured with smokey paprika and fresh coriander. I am sure you’ll feel extra warm this winter. Packed with a delicious blend of Mexican spice from the chorizo and refreshing hit of coriander, it doesn’t get much better than this! To simply serve this soup hot, just MICROWAVE or STOVE TOP cook it.
Smokin’ Potato & Chorizo Soup ($5.79) each
It’s essential to have the Sweet Solanato Tomato & Basil Focaccia ($6) each with the soup. Made from scratch, the focaccia is a great combo with any soup. Simply eat it as it is or for me I like to oven-bake it for a few minutes and quickly dunk it in the soup. Just sensational!
Smokin’ Potato & Chorizo Soup ($6) each
There’s never too much tomato in the Mexican-Style Tomato Soup ($5.79) each– Using fresh rich tomatoes with roasted red capsicum, jalapenos and ground basmati rice. This brilliant and simple soup results in serious subtle spice that actually hits the spot on the flavour front. I think I got the lucky spice drive 😀
Mexican-Style Tomato Soup ($5.79) each
Feeling satisfied and guilty as hell for easy peasy cooking. Well, there’s more! Let’s move on to the mains. I am currently hooked on the Marvellous Moroccan-Style Lamb Steaks ($22.99 per kilo) – You don’t know how mind blowing this lamb is. This gorgeous Aussie glazed lamb is infused with Moroccan spice and to take it to the next level, it is then covered with crushed nuts and dried fruits. This lamb steak has an incredible texture and great depth of flavour. The only cooking technique you need to learn is pan frying the lamb, 4.5 minutes each side for medium rare. I never knew I could cook lamb like this at home. Each bite was more delicious than the last. Flavours accented by a slightly fruity, nutty note.
Marvellous Moroccan-Style Lamb Steaks ($22.99 per kilo)
Do you think I’ve mastered the art of cooking this Marvellous Moroccan-Style Lamb Steak?
An interesting take on was the Crispy Garlic Chicken Fillets ($20.95 per kilo) – Ok, so I attempted to make the outside crunchy, but that kind of failed. On a happier note, the chicken fillets were seasoned to perfection with a proprietary blend of garlic and pepper. The fillet is definitely juicy and tender and I highly recommend a squeeze of lemon for a tantalizing treat.
Crispy Garlic Chicken Fillets ($20.95 per kilo)
So juicy and tender the chicken fillet
A dish that radiates with aromatic spices is the Black Pepper Butterflied Beef Rump ($22.90 per kilo) – Thoroughly bathed in cracked black pepper, you’ll have to taste it to believe it. For a medium rare result, cook 6 minutes each side or depending on the thickness of the meat. I got knocked down with the mouthful of black peppercorn because it represents a rich peppery taste. Even after finishing the rump the flavour does not diminish rapidly, so be PREPARED. Overall, if you’re a pepper lover then the rump is one attractive tasty product worth cooking.
Black Pepper Butterflied Beef Rump ($22.90 per kilo)
Why not add some sides to this Black Pepper Butterflied Beef Rump?
A sublime treat to finish off your dinner is a classic dessert that always pleases, you know what I’m talking about…brownies. With rich Belgian chocolate and in between bursts of cranberries, cherries and smashed nuts to add a crunch to your treat. There’s no polite way to eat the Bloomin’ Brilliant Brownies ($6) each– A fudgy and cakey texture that at the first bite there’s the overwhelming taste of chocolate and it tastes divine that there are no words to describe it. For a better CHOCOLATE PLEASURE, I recommend you to microwave it for 40 seconds tops, add a scoop of Bulla Creamy Classic Vanilla and frozen or fresh raspberries. It may feel heavy, but the spongey textured cake soaked in thick chocolate sort of melts. Sinfully delicious that I am in a happy zone.
Have a slice of Bloomin’ Brilliant Brownies
Teasing you with a even close-up shot
Now that I’ve reviewed some of Jamie Oliver’s – Created with Jamie products, my most favourite dish is the Marvellous Moroccan-Style Lamb Steaks. It’s packed with full flavours and all you have to do at home is pan fry it for a few minutes. How simple is that?
What I’ve noticed with Created with Jamieproducts is that everything can be simply cooked within 30mintues. The instructions are SUPER EASY to follow and everything is MARTINATED for you. I think I’m starting to like being in the kitchen 😛
Photos by Vanny Tang
Disclaimer: Nessy Eater received media tasting menu- “Created with Jamie”
(opportunity provided by One Green Bean).
Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures?
You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀
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Essenza Italian- Italian food still continues
What’s with the weather gods lately? Hope everyone is enjoying the weather. I was very lucky enough to keep cool under the air-con. Anyways, not long ago I posted this place here and just so happened few days later Gareth the owner of Essenza Italian saw my post. OH MY GEEE!!! He is super friendly and invited me to discuss about my post. OFF COURSE I accepted his invite. After our conversation over the phone I appeared at his restaurant and had a face to face chat with him at our table. Feeling awesome!
For any hot given day the Peroni ($9) on tap is the answer, very light and refreshing beer.
Complimentary Crumbled Queen Olive is one incredible starter that is not on the menu but I personally think it should be. The queen olives just perfectly deep fried in bread crumbs and in the center of the olive oozes out a cube of goat cheese.
OH Gosh! Just look at the goat cheese ooze out of the olives…
I was very honoured to be the first few people to try (soon to be on the menu) the Complimentary Pollo Fritti with Romesco sauce that is one freaking appetizing pile of juicy tender chicken pieces battered lightly in butter milk served with warm seasoned potato salad. Romesco sauce is typically known as a salsa sauce includes a mixture of tomato, garlic, olive oil, roasted pine nuts and bitxo peppers.
I couldn’t get enough of the Fish of The Day ($28) – Barramundi cooked to perfection with a pot of puree rocket pesto that is best served with tomato, olive and fennel salad.
Excellent source of omega 3 in this dish.
With the fluffy potato pillows and creamy tomato based sauce, Gnocchi Prawns ($25) makes it a tasty and filling pasta with addition to prawns, olives and chunks of cherry tomato, basil and you’d never guess VODKA that adds a saucy twist. And if you’re wondering what to do with the leftover sauce, best to order sliced sough dough bread. So you can enjoy it all over again by dunking the bread into the tasty sauce. Ridiculously flavoursome dish!
Barely needs any introduction is the Spaghetti Marinara ($26) a pleasing spaghetti dish to eat. A classic Italian pasta with fresh opened mussels, prawns, fish fillets in a fabulously rich tomato based sauce served with a generous portion of al dente spaghetti. Mmmmm Spaghetti.
Yes, the Seafood Risotto ($26) does make a bold statement on the table- A traditional Italian recipe using rice and ink from a squid that creates the rice to appear black. Hidden inside the rice includes seafood atop with grilled calamari rings and tomato paste.
A statement dish worth remembering!
Stomach feeling cosy, I managed to finish their Complimentary house-made biscuits. A piece of biscuit that disappears quicker than you can utter yummy.
Ughhh when all the authentic Italian meals look that good, I definitely need to match a bottle of wine.
Disclaimer: Nessy Eater attended as a guest of dined as a guest of Essenza Italian. Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures? You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 🙂
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All Aboard Captain Cook Dinner Cruise
Saturday night King Street Wharf is the night life in the heart of Sydney. The wharf is packed full of pretty ladies in 2 inch stilettos, families, cheerful blokes and entertainers.
It was Almighty Princess’s Forever 21 Birthday and we needed a celebratory dinner somewhere in the CBD. We originally intended to book a fancy hotel for a night and party hard indoors but somehow Ice-cream L popped up an idea to go on a dinner cruise on Sydney Harbour. Me and Miss Boobie Trap weren’t going to decline after browsing on the net the show boats package deal.
After a long painful walk from Wynyard Station to King Street Wharf in my 10cm heels we arrived at our destination with no boat. During this time Almighty Princess wasn’t aware of where we were taking her because it was a surprise.
Just so happen at the same time a cruise arrived and two tall, young, muscular British males exited the cruise topless. Yes, TOPLESS! I think all 4 of us were silently thinking the same thing… to hop aboard on topless men cruise instead of the one we planned. Haha
Not long after our lovely Sydney 2000 show cruise arrived looking spectacular.
Walking towards our seats I was able to get a glimpse of Sydney’s night life and it was truly captivating to see the sparkling building lights flash, people roaming around the wharf and I hear RNB music on full blast.
It was very generous of Ice-cream L to offer the window seat for me as I am such a BIG KID IN HEELS. During the entire evening we had a lovely, enthusiastic and cheerful host Kerrie who helped made our night even more enjoyable.
Kerrie started off by pampering us with a glass of Complimentary Sparkling House Wine which unloosened my fear of being sea sick.
Complimentary Italian Ciabatta Bread was provided. It was perfectly crisp outside and warm and soft inside. It would of been better if they offered butter.
It was very quick for the entrée to arrive before I even had the chance to finish my bread. Not that I am complaining. Service is plausible.
Miss Boobie Trap ordered Australian Tiger Prawns with Tropical Salsa. It was pleasingly to see the bright redness of the prawns which suggest it is fresh. The salsa mixed well with the green mixed salad. Truly a refreshing entrée to start off with.
For me Ice-cream L and Almighty Princess we decided to try the first option on their menu Smoked Ocean Trout, Fennel with Black Caviar and Dill Aioli – a pretty elegant and delicate dish. The smoked trout was shaped into a rose and tasted delicious with caviar, a tiny scoop of aioli and slices of fennel . Shocked when Almighty Princess wanted to give this dish a go as I rarely see her eat anything raw but she thought it was a satisfying dish.
Service was excruciatingly quick, our mains arrived right after Kerrie had packed away some of our silver cutleries and plates.
Grilled Atlantic Salmon incredibly popular at our table served with gremolata crust, oven roasted seasonal vegetables and creamy hollandaise sauce to complete the dish.
Coincidentally me and Almighty Princess ordered the Beef Tenderloin Fillet plated with sautéed peas and pancetta, caramelized onion, rich veal jus with potatoes. I ordered my beef to be cooked medium rare which turned out to be tiny overcooked. The meat quite tough in terms of texture however when I reached to the centre it was a miracle it had a pinkish colour leaving it with a tender finish.
As for Almighty Princess she asked hers to be cooked well done.
Miss Boobie Trap ordered the Slow Braised Lamb Shank bathed in red wine and vegetable ragout served in mash potato. Smooth silky mash can be incredible when dipped with the tasty red wine sauce.
Burnt meat was detected but it didn’t stop Miss Boobie Trap or me from devouring this dish.
Behold colourful cocktails ($15.50) each arrived whilst we were feasting on our mains. We weren’t going to celebrate Almighty Princess’s birthday without ordering a few cocktails.
Midori Splice was surprisingly nice! (that rhymed) mixed with Midori, Cointreau, Malibu, pineapple juice and dollop of cream, garnished with a strawberry and mint. A bit difficult to finish as it started to taste more and more syrupy towards the end.
Observe liqueur lovers, The John Cadman a delightful creamy cocktail contained Kahlua, Baileys Irish cream, Frangelico Liqueur and cream. A rich flavoursome drink that reminded me of chocolate milkshake.
Sydney Bay Breeze a fruit bursting cocktail – Vodka, pineapple and cranberry juice.
For dessert, Miss Ice-cream L asked Kerrie if the kitchen can organise something dazzling for Almighty Princess.
Surprise! Almighty Princess’s dessert came with a lit sparkler. After singing the traditional happy birthday she was into her Slow baked raspberry and apple crumble with cream. Crumble pie was great. A hot and cold dessert dish covered with berry sauce.
Sydney berry included crush of blueberries, light meringue mascarpone and fresh whipped cream with zesty lemon. A sugary dish that Ice-cream L could not let go of.
The Velvety vanilla and chocolate mousse with light caramel syrup a splendid mousse filling treat. Just breathtaking.
Nothing beats the dessert I ordered White and dark layered chocolate tower. The NAME SAYS IT ALL! The ladies managed to secretly dig their fork through to my dessert without me knowing. Perhaps it was because I was staring too long at the beautiful view. The chocolate tower offers smooth white chocolate cheesecake. Then a layer of rich dark chocolate cheesecake and the bottom layer a gooey milk chocolate cake. Drizzled with mixed berry sauce and mixed berries to garnish. Oh boy! I think I just died for a moment. This was too good.
A chocolaty experience I would want to repeat!
The girls and I were extremely keen the entire night as we waited till after dessert to explore the top deck of the cruise. Whilst we were up there we may of taken a few luvos photos and reacted out as the character Rose and Jack from the movie Titanic.
The cruise stopped at Circular Quay without us knowing and all passengers had already left the ship. Can you guess what happened next?
HOORAY! We were extremely lucky to have the last half an hour of the cruise to OURSELVES! *Insert Happy Dance*
We had the cruise ALL TO OURSELVES! 😀
Hello Opera House!
Sailing under the Harbour Bridge
Such a magical evening spending time with my girls and celebrating Almighty Princess’s Forever 21. Teehee. Once again Happy Birthday Almighty Princess! 🙂
It’s great to go on a Captain Cook Cruise as the service was fantastic, food representation was excellent however the burnt lamb shank was the downfall. The colourful cocktails made my night but to top that Sydney CBD scenery was gold.
I wonder how would Sydney’s CBD look like during the day? Just another excuse for me to jump on board with Captain Cook Cruise again.
Photos by Vanny Tang
Nessy Eater 