Sydney’s Barangaroo will welcome the city's second Rabbit Hole Organic Tea Bar, due to open in late June.

The flagship Redfern tea bar opened in 2015 and according to its co-founder Corinne Smith, an offer from Barangaroo’s developer, Lendlease, come through just weeks later.

“It was too good an offer to refuse,” she told Broadsheet.

The Barangaroo location will be smaller than the Redfern site and will therefore focus on the takeaway trade. On offer will be teas, tea lattes, hot chocolates and sparkling teas as well as a food menu including matcha whoopee pies, salads and The Rabbit Hole’s popular beef sandwich.

Other food concepts which either have opened or soon will open at Barangaroo include Somer Sivrioglu’s Anason, Belle’s Hot Chicken and a new sustainable seafood diner operated by Brent Savage and Nick Hildebrandt.

Last year, Smith and her partner Amara Jarratt conducted a Hospitality masterclass, sharing pointers on how to brew the perfect pot of tea. Check it out below.

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