In January 2025, Liquid & Larder, the sensory driven and creative hospitality group behind Bistecca, The Gidley, Aflie’s and The Rover, will open the doors to Bar Julius, a vibrant and sophisticated, European-style hotel bar, welcoming the local community and beyond to enjoy its all-day continental dining and drinks menu, delivered with Liquid & Larder’s signature flair. Follow the journey at www.barjulius.com.au and @barjulius.redfern.
Located on Baptist Street, Redfern, at The EVE Hotel Sydney (the city’s most anticipated new-build boutique hotel), Bar Julius will reinvent Sydney’s perception of a hotel lobby bar bringing a continental flavour to Surry Hills’ and Redfern’s creative hub. With a seating capacity of 100, Bar Julius is set to be an energetic meeting place where work, leisure, socialising and culture converge over a drink or a meal for locals and travellers alike.
This is a place to meet and re-set, offering classic breakfast staples with playful additions, bistro-style meals with a Liquid & Larder twist, and a world class wine and cocktail list for which the group is renowned. All within a relaxed and inviting atmosphere that captures the charm and swagger of a quintessentially European haunt. There are no rules here, a midday martini or 3pm espresso, Bar Julius will be open from early morning to late night, answering Sydney’s call for a more flexible, pan-European style of dining.
Liquid & Larder co-founder and director, James Bradey, said: “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. 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.”
The food and drink concept has been carefully crafted by Liquid & Larder’s extraordinary head culinary team Executive Chef, Pip Pratt; Group Bars Manager, Ben Ingall; and Group Sommelier, Kyle Poole, who will be working with an impressive stable of talent including newly appointed Food and Beverage Manager, Megan Moloney who joins the group from ModernHaus, Soho NYC), and Head Chef, Will Francis (returning to Australia from the UK).
As the kitchen is the heart of a home, the hotel lobby is the heart of the arrival experience. Located en route to The EVE’s lobby, guests are invited to slip into Bar Julius for an ‘All Day Mary’ (Horseradish Vodka, Melbourne Sake Co. Sake, House Mary Spice Mix, House Gazpacho Blend (Tomato, Cucumber, Parsley Oil), propped up at the marble bar or sunken into a leather banquet, losing themselves in the moment, for as long as it lasts.
Art and design are front and centre, with Sydney-based architects SJB fusing local identity with global appeal. Using a rich palette of burgundy, tactile marble and leather, Victoria Judge, lead designer on the project wanted to create a space that is cosy, uplifting, and full of life: “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.”
Like any good home, art features, with an original Louise Olsen artwork framing a barrisol ceiling that dramatically crowns the dining room. Sydney born Louise Olsen, co-founder and creative director of Dinosaur Designs, said of the ceiling artwork: “This mural is about ‘Still Life’ – bottles and vases and vessel shapes and glasses, so I love the relationship it has with its new home. There are many sensibilities at play – the relationship with the ceiling, space, and architecture… and that’s what art should be doing, it should elevate the imagination. I hope that’s what the mural will do and am sure the combined experience will be a great visual orchestra for diners.”
After crafting Sydney’s coldest martini at Liquid & Larder’s fast-paced CBD restaurant, Alfie’s, you can expect a top notch cocktail list – as Ben Ingall, Group Bar Manager puts it: “we like taking traditionally uninspired drinks and asking, “What if we made them taste great”. In applying that thought, Ben has created the ‘Crystal Mimosa,’ served out of a champagne bottle table-side with as much character as it has flavour that will challenge perceptions and delight the senses with its crystal clear clarity. The bar will serve all the classics as well as a seasonal cocktail list. Expect a bottled Bar Julius Negroni and a Bar Julius whisky highball made with a whiskey blend exclusively for Bar Julius in collaboration with Archie Rose (both available in The EVE hotel rooms).
At Bar Julius, the wine is more than just a beverage — it’s a journey through culture, history, and the art of winemaking. The wine list will be thoughtfully curated to offer a selection that reflects the diversity, elegance, and richness of Europe’s most celebrated wine regions whilst highlighting the new world classics.
Liquid & Larder Group Sommelier, Kyle Poole adds: “While we honour the classics, we also encourage exploration. Our list will feature emerging and lesser-known regions and varieties, inviting guests to discover new favourites. 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.”
Experience the quintessential charm of an effervescent hotel lobby bar, whether it’s a quiet chapter over coffee, a quick bite, a leisurely lunch, or a seamless transition from afternoon wines to evening cocktails, Liquid & Larder are at your service.
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