Liquid & Larder has announced Bar Julius, a European-style bar to be opened in The EVE Hotel Sydney.
The group – which is behind Sydney institutions Bistecca, The Gidley, Alfie’s, and The Rover – first announced its exclusive F&B partnership with the anticipated hotel in August, and Bar Julius is the first venue to be named.
“Open early and up late, this is an exciting new concept for us, and for Sydney, that will stay true to Liquid & Larder’s ethos of experience-led hospitality using food and beverage as a vehicle to inspired-eating and drinking,” says Liquid & Larder Co-Founder and Director James Bradey.
Harnessing the European style, the venue touts “no rules” when it comes to eating and drinking, whether it be a 3pm espresso or an ‘All Day Mary’ (horseradish vodka, Melbourne Sake Co. Sake, house Mary spice mix, house gazpacho blend).
Liquid & Larder’s usual suspects are crafting the food and drink menus, including Executive Chef Pip Pratt; Group Bars Manager Ben Ingall; and Group Sommelier Kyle Poole. On his return from the UK, Will Francis is joining the team as head chef, and Megan Moloney (ModernHaus, Soho NYC) will join as Food and Beverage Manager.
Cocktails include a crystal mimosa – served out of a champagne bottle table-side – and house bottled Negronis and whiskey highballs (made with an exclusive Bar Julius and Archie Rose whiskey blend).
The wine list will honour the classics while encouraging exploration, with a range of lesser-known regions and varietals, says Poole. “Many of our selections are crafted by small, family-owned wineries that emphasise sustainable practices and traditional methods. We believe that quality is born from passion and dedication, and our list is a reflection of the care and attention that goes into each bottle.”
Sydney architects SJB have designed the venue using warm Australian timbers, bold patterns, and “playful” artwork, including art by Louise Olsen, co-founder and creative director of Dinosaur Designs.
The bar joins a recent string of Sydney hotels aiming to attract a local crowd, from the Ace Hotel’s Lobby Bar to, more recently, House Made Hospitality’s Bar Tilda and Wentworth Bar.
“Bar Julius is inspired by European-style bistros of New York city where all day dining is prominent amongst a melting pot of guests from local residents, nearby workers and travellers,” says Bradey.
“We are creating a space for people to gather, an atmosphere that is lively and warm, that channels European nostalgia with modern sophistication.”
The venue is set to open in January 2025, with exact dates to come.
