Sydney's Zeta Bar is turning cocktails on their head with the launch of its new Cryogenic Sorbet and Cocktail Bar, available every Friday night until the end of March.
The bar, in Sydney's Hilton hotel, will be serving classic cocktails such as Mojitos and Negronis, but in the form of sorbet, ice blocks, and cryogenically frozen “nitro puffs”.
Inspired by the molecular manipulation of food by Heston Blumemthal of The Fat Duck restaurant, bar consultant Grant Collins uses dry ice and cryogenics, the study of how materials behave at very low temperatures, to create summer treats that range in price from $4 for a sorbet cone to $10 for three nitro puffs.
"Taking the classic cocktail and preparing it in a new and exciting way is what Zeta is all about. The Cryogenic Sorbet and Cocktail Bar will do just that, with clients able to order from a list of their favourite cocktails, choosing whether they want it served in a cone, cup or even as a nitro puff.
Every Friday night, the Zeta Bar terrace will be transformed into a 50's ice cream parlour theme with bar staff dressing in 50's style outfits.
"Having earned 18 awards in less than five years, the Zeta team is excited to start 2010 in style, carrying on Zeta's tradition of pioneering the most creative and cutting-edge cocktail concepts," Collins said.
In 2009 Zeta Bar won Bar of the Year and Bar Team of the Year at the HM Awards for Hotel and Accommodation Excellence.