Issue 466, Wednesday 03 February 2010
2 scoops of cryogenic champagne sorbet please Zeta Cryogenic Sorbet and Cocktail Bar opens
Think a classic Mojito couldn’t get any better? The Cryogenic Sorbet and Cocktail Bar would argue otherwise. Inspired by the molecular manipulation of food by Heston Blumenthal of The Fat Duck, expert mixologist Grant Collins has taken molecular gastronomy beyond fine dining and into a the bar realm.
Step on to the Zeta terrace, transformed into a 50's inspired ice cream parlour where bar maids serve up ice cold delicacies.
Here you can ask for scoops of sorbet, in Champagne, Clover Club, Mojito, Margarita, Pina Colada or Spiced Black Raspberry Mule flavours. Rocket shaped Champagne ice blocks on forks to cool off on those hot summer nights.
The cryogenically frozen cocktail nitro puffs warrant a try. You’re instructed to wet your tongue, place the whipped cream looking puff into your mouth, close and breathe through your nose before it disappears into white smoke bursting from your nostrils.
Science class meets after-work drinks, with a shot of the super cool.
Zeta Cryogenic Sorbet and Cocktail Bar
Level 4, Hilton Sydney, 488 George Street, Sydney
t: (02) 9265 6070
Every Friday night from 5 - 9pm until the end of March
Sorbets (served in a cone for $4.00 or a punnet for $6.00)
Champagne Ice Blocks ($5), Nitro Puffs ($10 for 3 puffs)
HY
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