Tea wholesaler The Rabbit Hole turned this former builders’ tools warehouse into a tea sanctuary in late 2015. The cavernous space is softened by gold, oak and bright-white elements and whitewashed, exposed-brick walls. An installation of teabag art from Valeria Burgoa and a handmade kintsugi-inspired bowl collection add texture and style to the space. A small retail area allows visitors to take Rabbit Hole tea home.

The menu features 22 varieties of Rabbit Hole organic tea brewed in specially sourced Finum pots (for zero drippage), as well as a selection of tea lattes, such as the Summer Fling (pine-lime splice-inspired with hints of coconut). There is sparkling teas on tap; fermented, vinegary “shrub” teas (“An evolution of kombucha”); and “steampunk” speciality brews. If you can’t make a decision, the Surprise Me option is the go.

Head chef Christy Adrian’s (formerly of the QVB Tearoom) menu includes lavender shortbread; a matcha granola brunch bowl; toast topped with a tea-marbled egg with black sesame and kimchi; and Lapsang souchong cured salmon with spring vegetables. There’s also a dessert degustation option, which includes a selection of four sweets (such as an apple taco and matcha popcorn) matched with four teas.

A second, smaller tea bar opened at Barangaroo in 2016.