Café by day, wine bar by night, the White Rabbit has something for everyone.
On a busy CBD corner, the veranda bar is the perfect place to people-watch no matter what time you visit. We were there for dinner on a Thursday night and the place was already buzzing with the after work drinks crowd.
Looking at the large wine list - lots by the glass - we can see why. We decided to start with cocktails though, it’s rude not to when the list looked so delicious. We weren’t disappointed.
The main reason we were visiting was to check out their famous charcuterie board. It’s pretty epic. Sliced fresh to order, with meats changing daily. Our board was piled high with Morcilla andaluz (Spanish blood sausage), Pamplona (air dried Spanish chorizo style salumi), pork and fennel salumi and in house aged 18 month prosciutto crudo.
The rest of the dinner menu (served from 5pm) is full of delicious dishes spread across tapas, salads, handcrafted pastas, mains and desserts. I’m a sucker for homemade pasta, can’t go past(a) it when it’s an entire section on a menu. The buffalo ricotta and pecorino ravioli in sage burnt butter ($23) was a generous serve of pillow light cheese stuffed ravioli drizzled in just enough butter emulsion to generously coat everything nicely without being OTT in the butter stakes.
We also ordered the garlic lobster tails served in tomato fritto, with torn basil and a side of charred sourdough ($26). Again a generous serve of tails, they were swimming in an excellent spicy tomato sauce that was deliciously mopped up with the accompanying sourdough.
We’d heard good things about the deconstructed tiramisu ($15), and the rumours were all true. It was great to snap off a piece of savoiardi biscuit and dredge it through the dollops and drizzles across the plate. There was none of the usual softness of a more traditional tiramisu with the biscuits retaining some of their crunch, a great textural element to shake things up.
We had a chance to read through the breakfast and lunch menus too. They’re both full of your usual dishes, but all seem to have little flourishes that will add to the experience to elevate them from mundane to original options to enjoy any time of the day. It’s clear that the White Rabbit team put a lot of care and detail into what they’re doing in this café come restaurant come bar, and they’re doing it very well indeed – all day long.