Two food and beverage venues curated by experience-led hospitality group, Liquid and Larder, have opened at The Eve Hotel Sydney.

On Tuesday January 28, just over two weeks ahead of the official hotel opening, the contemporary Mexican restaurant and Mezcaleria, Lottie; and European-inspired neighbourhood hotel bar, Bar Julius, began welcoming their first patrons.

Alejandro Huerta (ex Comedor, Noma Copenhagen and Pujol in Mexico), joins as Head Chef at Lottie, alongside Group Executive Chef, Pip Pratt, to deliver a menu influenced by Huerta’s experience, heritage and passion for Mexican cuisine.

“I feel like I’m exactly where I’m meant to be,” Huerta said.

“I’ve loved working closely with Pip to help bring this menu to life, showcasing some of the best Mexican flavours and local ingredients that will challenge what Sydneysiders think of Mexican cuisine.

“I’m excited to showcase new dishes, some inspired by my upbringing, and continue to evolve the Lottie dining experience as we welcome our first guests to our rooftop haven.”

Located on Baptist Street, Bar Julius sees Head Chef, Will Francis (ex Cam and Hooper London), take all-day dining to a new level, offering breakfast staples with a twist, bistro-style dishes, and a world-class wine and cocktail list.

“We have spent years perfecting excellent quality hospitality with the food, drinks and service at our existing venues,” said Liquid and Larder Founder, James Bradey.

“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.”