minh 3 February 2010 Events, Sydney, CBD 5 Comments  Print This Post  Email This Post

It’s the middle of the week and I’ve just hit my slump, but thanks to an invite from Carla of Horizon Communication Group I’ve got a night of ice-cream, dry ice and cocktails ahead of me. Zeta Bar is situated inside of the Hilton Hotel, stepping inside onto the bar terrace we’re greeted with the iconic view of the Queen Victoria Building. Despite the dismal weather things are comfortable at the Terrace as the area is made up of high glass ceilings, leather couches and a more than generous wall of alcohol.

As part of their preparations for summer Zeta Bar has launched a new Cryogenic Sorbet & Cocktail Bar up on the terrace, as part of their new menu they are offering a selection of cocktails in both liquid and gelato form, Nitro Puffs – frozen to taste with liquid nitrogen and Champagne Ice Blocks.

Cocktails

Negroni, Mojito and Margaritas

There’s something I love about Cocktails, maybe it’s just the pretty colours and umbrellas that I get with my drinks that make them so much more appealing than a glass of wine. Much like a moth to the flame I’m drawn to the bright reds of the Negroni, however the bitters that makes up part of the mix is a little too much for me and in the end I find the tart sour Margarita much more to my tastes.

Zeta Sorbet

Zeta Sorbet

The Sorbet  are as colourful as their cocktail counterparts and if I’m honest, as equally appealing. I’m a little curious as to how they got the alcohol to freeze as anyone who’s tried to make ice-cream will tell you that alcohol is incredibly resistant to freezing. The flavours available are:

• Black Raspberry Clover Club
• Champagne
• Mojito
• Margarita
• Pina Colada (Recommended!)
• Spiced Black Raspberry Mule

Nitro Puffs

Zeta Puffs in action with special guest @frombecca

Nitro Puffs are easily the showiest part of the evening, the cocktail is made fresh to order before being cryogenically frozen with liquid nitrogen. @frombecca is in the audience and is a willing participant in the process, nearly becoming engulfed in the mini-cloud that ensues when the liquid nitrogen is poured into the huge container.

Our puffs are then pulled out of the mixture ready to be eaten in one frozen moment. It’s a bizarre feeling having this icy marshmallow like sensation on your tongue suddenly melt away, and I can’t help but think this would be what brain freeze would feel like if we felt it eating, rather than in our heads.

Champagne Ice Blocks

Champagne Ice Blocks

The Champagne Ice Blocks are presented on individual mini-forks (delivered very enticingly I might add) and it’s a little battle to finish eating the ice before it slides off the fork. The Ice Blocks really do taste like pure Champagne in frozen form and are recommended to any bubbly fans.

The staff are keeping up the uniform theme, from perky waitress dresses to striped aprons all complete with matching caps. I feel like I’ve stepped back into the 50’s!

Canapes

Tomato & Mozzarella, Mushroom Tarts, Pâté, Mini Burgers

It’s not a blog post without a few shots of food! Canapes are moving around the terrace and are a welcome buffer against the alcohol in our systems. As adorable as the mini burgers are, it’s the mushroom tarts that have my attention with a smooth almost pâté like texture.

I’m a little taken aback by how gorgeous the Zeta Bar is with its dark walls, brightly lit alcohol all surrounded by glass balcony’s and ceilings. Over to the side I spot little hideaway rooms, complete with curtains allowing you all the privacy you could want. I’m not sure how I’ve never been to Zeta, especially considering it’s location – I’ll be back again, if just to taste those other Sorbet flavours.

The Zeta Cryogenic Sorbet & Cocktail Bar is only available Fridays till the end of March.

Eat Show & Tell was a guest of Horizon Communication Group at the Zeta Bar Launch on the 28th of January, 2010.

Zeta Bar
Level 4, 488 George Street
Sydney, NSW 2000
Ph: (02) 9265 6070
Web: http://www.zetabar.com.au/