Hilton Sydney has launched a new Culinary Cocktail Experience program up at the fabulously moody Zeta Bar, headed by Executive Chef Kruno Velican and Head Bartender Christian Comparone to showcase a range of artisanal “farm-to-glass” speciality cocktails using fresh produce and complex cooking techniques.
It’s fairly straight forward. Guests get a menu that reads like that of a typical dining menu, divided into brunch, entrée, main and dessert. The range is substantial, kicking off with the likes of a juice jam and cornflakes concoction, threading through to light body cocktails, switching it up to full body infusions, and then ending with sweet refreshing digestives with fruit and creamy infusions.
Guests can craft their own experience from the a la carte menu or select from one of Zeta Bar’s signature two or three-course set menus, served with individual food pairings. An example of a set includes the Movie Night experience, which draws on classic cinema flavours for a two-course menu that includes as Pisco Pop cocktail made with popcorn syrup, Coca-Cola foam and vanilla salt in a champagne flute; and a Coconut Grenade, made with banana infused rum, coconut cream and chocolate bitter served in a coconut shell with dry ice. As far as the food pairing goes, that particular set comes with a vanilla and chilli coco pop ice-cream.
This is sounding like one of Zeta Bar’s most inventive cocktail experiences to date so it’s highly advised to head on down and dive into the set menus while they last. All sets are available from 7pm to 9pm, Monday to Friday.
Address: Level 4; 488 George Street, Sydney
Contact: 02 9265 6070