Sydney-based hospitality group Liquid & Larder officially opens the doors to its two latest venues today, Euro-style hotel bar Bar Julius and Mexican restaurant and mezcalerita Lottie.
Located at The Eve Hotel, the two venues are the newest additions to Redfern’s Wunderlich Lane Precinct, soon to be joined by House Made Hospitality venue Baptist Street Rec Club, which is set to open next week.
Liquid & Larder Founder, James Bradey, hopes the two new venues will alter Sydney’s perception of what hotel drinking and dining can be.
“We have spent years perfecting excellent quality hospitality with the food, drinks and service at our existing venues. Now, with Lottie and Bar Julius at The Eve, these restaurants bring something entirely new to our portfolio and Sydney that is set to be really special,” he stated.
With capacity for 100 people, Bar Julius is an all-day bar and eatery, bringing the charm of European bistros and neighbourhood bars to the hotel’s lobby.
Spearheaded by Group Bars Manager Ben Ingall, the cocktail menu at Bar Julius puts its own spin on traditional cocktails, such as the All Day Mary (horseradish vodka, sake, house Mary spice mix, house gazpacho blend), alongside a selection of bottled cocktails including Bar Julius Negroni and Bar Julius Highball.
With new Head Chef Will Francis on board, the all-day food menu ranges from breakfast classics through to bistro-style dishes.
Here’s what to expect from Bar Julius:
On the rooftop of The Eve Hotel, Head Chef Alejandro Huerta (ex-Comedor) and Group Executive Chef Pip Pratt fuse Australian produce and authentic Mexican flavours in an entirely gluten free menu at new restaurant Lottie.
With space for 107 patrons, the rooftop restaurant is anchored by a marble bar, home to a rare selection of artisan agave spirits, including tequila, mezcal, sotol and raicilla. From the cocktail menu, patrons can expect three hero Margaritas alongside signature serves such as Espiritu Y Jugo (agave, lime and centrifuged juice).
Inspired by Pratt’s exploration of the Mexican scene in California, and the traditions and recipes of Huerta’s childhood, the food menu focuses on fresh produce and small plates. Highlights include rockmelon and watermelon gilda, trout ceviche, prawn and carrot aguachile and a brassica tostada.
Larger plates include swiss brown tamale, murray cod pibil and a beef chop aged at Liquid & Larder’s butchery at CBD restaurant Alfie’s.
Pratt says: “Lottie will showcase the vibrant and dynamic culinary landscape that showcases the rich heritage and cultural diversity of Mexico whilst embracing modern culinary techniques and global influences. This cuisine extends beyond traditional dishes such as tacos and burritos, offering an extensive range of sophisticated and innovative creations.”
Here’s a sneak peek of the new restaurant: