Zeta Bar – Winter Concept, Hilton Hotel, Sydney
Zeta Bar and it’s winter concept have drawn me out on a Friday night, it’s undeniably wintertime – it’s been drizzling all day and the skies are black by 5pm. I am without a doubt a summer girl, it’s the season I was born in and there’s nothing that I love more than a hot summers day. When it comes to winter I’m like a bear, preferring to hibernate in my warm bed trying to deny that yes, winter is back yet again.
Stepping into Zeta Bar I immediately remember just how much I adore the interior designing. It’s a space not afraid of dark rooms and bright lights, intimate curtained areas alongside a brightly lit bar. It’s only 6pm but the bar is packed with the corporate crowd who have come out to play after work, drawn by the drinks and more importantly, dry setting.
Zeta’s winter concept is inspired by the European style of celebrating winter – mulled wine, roasted chestnuts, hot toddies and even roasted marshmallows are all on offer at the bar. I take a moment to try some of the mulled wine, it’s been spiced with cinnamon and orange zest, the scent is intoxicating and the resulting wine is sweet to the tongue, with hits of spice towards the end. It’s a addicting drink, at first I’m not quite sure what to think but before I realise, my entire glass is empty.
The atmosphere kept lively with buskers roaming about, a live band and even a juggler complete with fake chickens, spinning plates and even a complementary shoe shiner on site, ready to polish up your shoes in a matter of moments!
Grant Collins preparing the eggnog
It’s a familiar face behind the bar, Grant Collins is one of the primary people behind this concept and has come up with many of the spectacles offered. The liquid nitrogen is back out to play, creating Nitro Eggnog - the classic beloved drink in frozen form, it’s a quick mouthful that explodes on the tongue sending trails of smoke out of my nose and makes me burst into laughter. More than one curiouser punter comes up to me afterwards, and I find myself explaining multiple times just what the heck I was doing.
Chestnuts roasting on an open... gas stove
My favourite part of the menu is without a doubt the freshly roasted chestnuts. A small wait awards us with a bag of piping hot chestnuts and for a few minutes I’m engrossed in just peeling the chestnuts without burning my fingers, they’re perfectly cooked and combined with a hot toddy it’s the perfect way to spend a cold Friday night.
The crowd at Zeta Bar
Looking around at the bar I recognise a few of the bartenders from the Summer Concept, I take a moment to mourn the loss of the summer uniforms but I have to admire their matching outfits complete with berets, scarfs and fingerless gloves! I’m definitely a summer girl, but maybe winter has a few things going for it after all!
The Zeta Bar Winter Concept runs on Fridays from 6pm, it will run all throughout Winter 2010.
Eat Show & Tell was a guest of Horizon Communication Group & Hilton Hotel at the Zeta Bar Winter Concept.
Zeta Bar
Level 4, 488 George Street
Sydney, NSW 2000
Ph: (02) 9265 6070
Web: http://www.zetabar.com.au/
Author
By Minh
Minh is a food, photography, tv loving girl who on occasion likes to think that she can cook. I can't hold my drink for what its worth and have an unhealthy obsession with green tea products.
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This article was written on 10 Jul 2010, and is filed under Events, Sydney, CBD.
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Sit me down with the mulled wine and chestnuts, please!
The atmosphere looks amazing and I like the sound of that nitro eggnog!
Very cool idea. Hot chest nuts with nog, mulled wine or a toddy after work on a Friday is an inspirational idea.
The Zeta Bar set-up is just beautiful and what a great way to spend an evening. It's a shame we don't have people roasting chestnuts on the streets here like they do in Melbourne this time of the year
Love the winter outfits on the guys! Mmm warm freshly roasted chestnuts… mmm craving some now!
angie´s last [type] ..Brazilian Restaurant Churrascaria – Concord
I just finished a photoshoot at Zeta Bar and it wasnt fun when 300 odd delegates all squeezed into a tight bar. I would prefer to go back when it is less crowded and more chillax with chestnuts and mulled wine….