The Rabbit Hole Organic Tea Bar Barangaroo
The Redfern tea bar has expanded with a second location.
Forget your morning coffee: tea is having a big ol' moment. Having had major success in Redfern since opening on Abercrombie Street late last year, specialty tea brewers The Rabbit Hole have opened a second venue at Barangaroo South. The spinoff brings the same eclectic selection of teas, along with sweet and savoury food, to the bustling harbourside precinct.
The Rabbit Hole is owned and operated by Amara Jarratt and Corinne Smith. The co-creators of the Sydney and Melbourne Tea Festivals, and founding members of the Australasian Specialty Tea Association, these two certainly know their stuff, and are all too happy to share their expertise. Visitors can expect an extensive menu of original and seasonal teas, as well as tea lattes, tea-infused hot chocolate, and tea sodas on tap.
"We really want to redefine what tea's about," Smith told Concrete Playground. "It's about infusing food with tea in other ways, and presenting a good combination of sweet and savoury, but not in a traditional format."
Indeed, the tea extends well beyond the drinks list, with a food menu featuring everything from black tea-infused beef and pickle sandwiches, to green tea noodle soup, to earl grey chocolate cake. "Take everything you thought you knew about tea, and start again with us," says Smith.
Smith also says that business at Redfern has been "going gangbusters," and believes that attitudes towards tea are finally beginning to change. "There are actually people who like tea and don't drink coffee, shock horror," she says with a laugh. "You can get amazing chocolate, amazing wine bars, go to cafes that serve single-estate coffee, but tea has really missed out and been relegated to the backseat up until late."
"I think that traditionally tea has been in the feminine realm," she continues. "Our experience in the wholesale business is that a lot of cafe owners a male... I think that a lot of the guys who have gone into coffee are just starting to realise that there's a lot of cool stuff about tea, and that it's not all doilies and fancy vintage teacups as they once might have thought."