The Rabbit Hole Organic Tea Bar is the kind of place Alice would’ve loved. Nestled in the rapidly evolving food and culture hub of Redfern, the tea bar is the first of its kind in Sydney. Owners Corinne Smith and Amara Jarratt, also the co-founders of the Sydney Tea Festival, know tea.

And the menu reflects that. All food items are inspired by, or contain, tea, and the flavours are exemplary. There’s farro tabouli with a Ceylon citrus vinaigrette; beef (slow-cooked in black tea) sandwiches with pickles and cheddar; and matcha whoopie pies. The extensive tea menu includes 22 hot, potted loose-leaf teas, including Red Delicious (red apple, goji berry and honeybush), tea lattes (the London Fog, an Earl Grey experience; and the After Dinner Mint ”“ cacao nibs and peppermint), as well as sparkling teas on tap.

The building, originally a tool warehouse, was repurposed and reinvented by designer Matt Woods. The interior aesthetic follows the theme of kintsugi, the Japanese art of repairing broken pottery with gold. White-washed, exposed brick walls contrast with oak seating and international art: a teabag installation by Valeria Burgoa and a bowl collaboration between Woods and Studio Ham.

It’s about time Sydney found wonderland.

www.therabbithole.com.au/

The Rabbit Hole Sydney
146 Abercrombie St, Redfern NSW 2016, Australia
+61 2 9310 2207

Riley Wilson is Melting Butter’s Assistant Editor. She’s a native Sydney-sider who grew up between Australia and the USA, with extensive travels throughout Europe along the way. She also writes for Pepper Passport, Broadsheet Sydney and Loyalty & Orgasms. She’s deeply passionate about olives, oysters, postage stamps, and punctuation.

(Photos courtesy of The Rabbit Hole Organic Tea Bar)

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