Spice, Sugar and Soda: Rabbit Hole

Hidden beneath the noisy and dynamic Sydney CBD, 'Rabbit Hole' is a cool, über, stylish and secretive dining experience. Rabbit ears highlighted in black and white, under the dark shadows of the tall rise buildings and glittering stars welcome you to experience the world of molecular cocktails and innovative French inspired dishes.

Dim lighting, light hearted music and a feeling of privacy creates an aura of romance, something which has to be synonymous with the French inspired menu.

Capturing the imagination of its inventor are the unconventional cocktails on offer. They are both gorgeous and stimulating. An infusion of flavours that is bound to excite you. We tried four cocktails.

Replace the charm of retro with the aroma of smouldering cinnamon and we get 'Wood and Smoke'. A whiskey based drink that is both complex, bitter and truly for the bourbon appreciation club.

'Burnt Beauty' is a drink with the charm of retro and a modern presentation. As the menu states, the Fig infused Mozart Dry is stirred down with Acid Phosphate, VSOP brandy and burnt honey. Flamed orange oils rim your glass. This is served with white chocolate.

'The Phoenix' is another whiskey based cocktail, but with a twist. Dried apricot infused Bowmore 12yo is matched with Pavan liqueur, lemon and honeycomb. It is finished off with toasted rosemary, a subtle addition that takes the drink to a new level.

And finally it was time for the coolest named cocktail, 'The White Cloud above Mt Gay'. Its a rum based cocktail shaken with house made black pepper and pineapple caramel, fresh lime and pineapple. The marshmallow foam and roasted coconut tops it off. A drink definitely for the young at heart!

Post the drinks it was time to say, "bon appétit".

Voted in the Top 5 burgers of the world was enough a reason for me to order the Rabbit Hole, 'Wagyu Beef' burger'. The burger is served on a soft brioche with brie cheese and house made tomato relish. Everyone loves their beef cooked in a certain way, however it is the sauce that makes or breaks the burger. The combination of brie cheese and tomato relish works wonders for this dish. I've tasted some real good burgers and have to say this one wasn't far behind. Simply delicious.

The golden brown, deep fried hand cut fat chips were an amazing accompaniment to the extraordinary burger. Unhealthy yet eye popping.

The second dish, the 'Mermaid scallops' served on smart and sleek black slate plates was gratifying. The scallops were seared to perfection and the added flavours from the prawn sand, black garlic shell and the bursting flavour of seaweed made the dish nourishing.

The final dish was the 'Mahi-Mahi'. Fresh catch of the day and perfectly cooked, the fish was soft, moist and light. It was the lip smacking flavours of the eggplant cream, the bitterness from the olive spheres balanced out with the tanginess of crispy lemon and lime leaf that added the ultimate zing to the dish. A great finale!