Molecular gastronomy has been all the rage for a few years now, but few people have tried to adapt the techniques to drinks. Fewer still have tried to combine the theatre of molecular gastronomy and bar-tending flair with a traditional Japanese tea ceremony: until now at least. Geisha Haus in Potts Point, Sydney, takes the traditions of the geisha and applies their logic to a modern Japanese restaurant and cocktail bar. Don’t expect the scientific approach to get in the way of a good time though – their idea is all about fun, theatre and flavour, and the crowds down at Roslyn Street don’t lie. Geisha Haus is also, of course, a restaurant, and one of some repute at that. Alongside the alcoholic alchemy there exists a full sushi menu, serving up Japanese dishes with a contemporary twist, featuring nigiri, sashimi and all the big sushi hitters. What sets Geisha Haus apart though, is the integration of all three elements. The cocktails are the theatre, the sushi is the staple and the restaurant space itself is the stage, bringing a sophisticated edge to proceedings. Their chef, Rajendra Tamang has studied at some of Sydney’s finest sushi restaurants – Flying Fish and Sokyo – so his credentials are impeccable: The Harbour City has few places like it, and thus cocktail cognoscenti and foodies alike head over to Roslyn Street in their droves, eager to experience Geisha Haus. Make sure you don’t miss out by booking a table now.