Combining the sophistication of a hotel bar and the leisurely charm of Euro-style neighbourhood bars, Liquid & Larder will open the doors to Bar Julius in January.
Situated at The Eve Hotel Sydney in Redfern, the hospitality group hopes to join the recent burst of venues altering the city’s perception of hotel lobby bars, launching a 100-seater bar within the new-build boutique hotel.
James Bradey, Liquid & Larder Co-founder and Director, says the venue was inspired by the prominence of all-day drinking in the European-style bistros of New York among residents and travellers alike.
“We are creating a space for people to gather, an atmosphere that is lively and warm, that channels European nostalgia with modern sophistication. 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,” he stated.
With Sydney-based architects SJB on board, the mission was to fuse local identity with global appeal. A rich palette of burgundy creates a warm backdrop for the venue, incorporating a mixture of textures such as a marble bar and leather banquet to elevate the space.
Victoria Judge, who spearheaded the design, says: “The design brings together timelessness, with a fresh, modern energy. Featuring the natural warmth of Australian timbers, bold patterns, and playful artwork, the space feels both grounded and delightfully spirited.”
Timelessness is also a focus for the cocktail offering, which puts creative, modern twists on traditional drinks. Leading the cocktail list is Group Bars Manager, Ben Ingall, whose ice cold Martini, served at -13 degrees Celsius in sister venue Alfie’s, is famed as Sydney’s coldest Martini.
Highlights from the menu include the All Day Mary, a blend of horseradish vodka, Melbourne Sake Co. Sake, house Mary spice mix and a house gazpacho blend; and the Crystal Mimosa, served tableside from a Champagne bottle.
Guests will also find a selection of bottled cocktails, such as the Bar Julius Negroni and the Bar Julius Highball, crafted with an exclusive Archie Rose whisky blend, in addition to seasonal and classic cocktails.
With a menu curated to showcase Europe’s most celebrated winemaking regions alongside new world classics, wine is also central to the offering at Bar Julius, including everything from familiar favourites to lesser-known regions and varieties.
Explaining how the wine list was curated to encourage exploration, Liquid & Larder Group Sommelier, Kyle Poole, said: “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.”
Designed to complement the bar’s seamless transition from morning to evening, Executive Chef Pip Pratt has curated an all-day food menu ranging from breakfast classics through to bistro-style dishes.
