A few weeks back, Zeta Bar at the Hilton Sydney launched a range of “Cryogenic Cocktails and Sorbets”. Inspired by Heston Blumenthal of The Fat Duck- the wonderful and mad scientist of food, Grant Collins has incorporated the use of dry ice in making his alluring frozen sorbets. So, what’s the deal with frozen sorbets?
If you have ever tried freezing alcohol, you would have discovered that it does not freeze. At Zeta bar, liquid nitrogen and dry ice are employed to create an environment cold enough for the alcohol to freeze. Once set, more dry ice and liquid nitrogen is poured over to maintain a temperature that allows the sorbets to keep its’ form.
Out on the terrace, a range of cocktail sorbets, nitro puffs and champagne ice blocks are available. It is reminiscent of a 1950′s ice cream parlor of pastels and pointy hats -a colourful stand out against the sleek dark wood and shiny steel feel of the Hilton.
A rather lovely terrace area it is, ideal for some parlor fun. Puffs of smoke lure in the big kids, now with deeper pockets than they once had. They line up for scoops of sorbet.
A humid Friday night, frozen sorbets and living Vinny Chase’s career post Medellin - a dangerous combination. Thankfully my sorbet tasting entourage were enthusiastic in getting involved in the sampling process. The flavours that were available included: Black Raspberry Clover Club, Champagne, Mojito, Margarita, Spiced Black Raspberry Mule and Pina Colada. Do you like Pina Colada? Overall, the Mojito would have to be my favourite. The Margarita, a little salty, but that’s the way it is meant to be. The alcoholic content in each serve was decent and not over powering. I am pretty sure you could get sloshed on these if you had enough (and it wouldn’t be that hard since consumption is in sorbet form). A small serving was $3 in a small cup. $4 on a cone and $6 in a punnet.
Champagne ice blocks were also available for $5. You will find these carried by the Parlor waitstaff with smoking boxes strapped from their necks. I didn’t see the waitstaff with the ice blocks until 7pm. The ice blocks quirkfully were served on a fork? We watched in amusement as H* strategically “sipped” champagne. Although a little messy and difficult to get around, this champagne ice block was value for money.
Nitro Puffs. Made out of egg whites and alcohol, your favourite cocktail is turned into a smoking ball with a crunch. A small amount of the mixture is piped onto a spoon, then placed into a large steel bowl. The bartender pours liquid nitrogen into the bowl and it is a spectacular smoke show. This changes the way the molecules behave in the mixture transforming the foamy ball into a frozen cocktail with a crust. We were encouraged to take a sip of cold water before eating the nitro puff. I believe that this provided the moisture in your mouth necessary to blow smoke out of your nose. I tried this three or four times without any success. Then finally, the bar tender realised that he should have told us to eat them straight away. He was kind enough to keep making them until we resembled an angry dragon- somewhat. Minus the green scales. I walked away with a burnt tongue. The nitro puffs come in threes for $10.
The verdict? Worth a try for novelty value. It was a nice change of scene for a Friday night. Zeta Bar seems to be a great location for a pre dinner drink and catch up with friends or co-workers. It had a sophisticated yet casual feel. Curtained booths and enclosed areas available for reservation if you require some space for a private function which looks rather cosy. Otherwise, seating is available around the bar and there is plenty of room to stand. The wine list appeared to be quite extensive – that’s something to try another time. All in all, a very interesting and enjoyable experience. Just beware of the burnt tongue.
Cryogenic Cocktails and Sorbets are available every Friday till the end of March.
Do you like Pina Colada?
Zeta Bar – Hilton Sydney
level 4, 488 george street,
Hilton Sydney
02 9265 6070
drink@zetabar.com.au
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Filed under: Bar , Belvedere, Cryogenic Cocktails, Hilton Sydney, Liquid nitrogen, Sydney Bars, The Parlor
Nice pictures there! Such a shame that I couldn’t make it as it looks like fun.
how awesome was the launch! loved the raspberry mule mmm sweet
Just this evening, I considered buying Heston’s book….but undecided. I’m planning on trying his white chocolate and caviar recipe soon………love his sorbet experiments too!
The nitro puffs were much fun – quite bizarre breathing out plumes of smoke through your nostrils. lol.
Not a big fan of Heston but this event is so fun! Love the dry ice effect.