Redfern is home to a Mexican rooftop restaurant with poolside dining

Anyone for a staycation?

Contemporary Mexican restaurant and mezcaleria Lottie has landed on the rooftop of The EVE Hotel Sydney. And you can find its sibling venue Bar Julius downstairs, a luxe European-inspired neighbourhood hotel bar.

Both venues are courtesy of Liquid & Larder, the hospitality group behind Bistecca, The Gidley, The Rover and Alfie’s. It is the official food and beverage partner for chic new 102-suite hotel, The Eve Hotel Sydney, a cornerstone of the new Wunderlich Lane lifestyle precinct in Redfern.

The group’s philosophy focuses on creating dining spaces that evoke specific feelings and guests can expect a seriously quality take on the traditional lobby bar and a vibrant rooftop dining concept that reflects the cultures of Sydney.

Credit: Supplied

Lottie head chef Alejandro Huerta worked with group executive chef Pip Pratt to create a menu influenced by Huerta’s heritage and Australian produce. Coeliacs will rejoice, as the menu is 100 per cent gluten free.

Pratt traveled to LA to research California’s Mexican scene.

“I found the snackier style dishes to be the highlights and the mains were never quite as exciting, so we’ve gone the extra mile to ensure Lottie’s main dishes are heroes of the menu. We have put a lot of emphasis on flavours and spices that are Mexican at their core, to curate dishes that are unique, interesting and ultimately delicious,” Pratt says.

Highlights of the sharing menu include melt-in-your-mouth pork jowl, cooked carnitas style, with a sweet and sticky cola mole; Murray Cod pibil which has been kissed by charcoal and a mushroom tamale with pickled shemeji, pinto bean and kombu broth.

Bar Julius, located on Baptist Street, takes all-day dining to a new level by offering hotel guests and Sydneysiders a flexible, pan-European dining experience. While you can order a martini at lunchtime or an espresso at 3pm, when everywhere else is shut, be aware of its evening policy of ‘no laptops after 5pm’. This is a venue that prioritizes play rather than working late into the night.

If you don’t need a policy to knock off work early, come for daily happy hour from 4-5pm, which features $2 oysters, a $250 375ml bottle of Krug with complementary caviar, a $15 hot dog, $12 negronis and $6 Tanqueray gin and tonic.

Start your day with a breakfast menu that channels nostalgic European classics; croque madame, pork hock toast soldiers with free range dippy eggs or a French omelette that comes with the option of a scoop of caviar. Those luxe fish eggs make an appearance on the all day menu too, oscietra caviar with housemade beef fat crisps. More budget-friendly options include a burger, hot dog and roast lemon and thyme chicken with frites and tarragon gravy.

Liquid & Larder founder, James Bradey, says the two venues have been designed to level up hotel dining in Australia. “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.”

The EVE Hotel, operated by TFE Hotels, sets a new benchmark for hospitality and leisure in Sydney, according to TFE Hotels’ CEO, Antony Ritch. “Every aspect of The EVE has been crafted to evoke a sense of style and sophistication and we’re incredibly fortunate to be partnering with James, Warren and the whole Liquid & Larder team who share our vision for the hotel.”