Liquid & Larder has announced it will open Lottie in The Eve Hotel early next year. The Mexican restaurant and mezcaleria is the latest venue from the group, which is spearheading the F&B offering at the soon-to-open Redfern hotel.
Lottie is the second Liquid & Larder-run venue for The Eve, and will join European-style Bar Julius, which is scheduled to open in February.
The Mexican-leaning eatery is located on the hotel’s rooftop beside the pool, among Daniel Baffsky’s verdant landscaping.
The primary purpose of Lottie, according to Liquid & Larder Co-Founder James Bradey, is to help fill a gap in the market for Mexican fine dining. “With only a small number of elevated Mexican restaurants in Australia, we have taken on the task of creating something exceptional at Lottie,” he says.
“Having recently spent time in Los Angeles, we were inspired by how LA approaches Mexican cuisine in a modern way and realised it was time to champion a cuisine that is commonly misrepresented in Australia.
“We are excited to show Sydney what contemporary Mexican looks like to us in an unparalleled setting where you can escape the world below, soak up the heady scent of white copal Mayan incense floating through the breeze, and transport yourself to where you’d rather be.”
The menu will feature Mexican flavours crafted with Australian produce that celebrates the two country’s pacific coastlines. Executive Chef Pip Pratt, Group Bars Manager Ben Ingall, and Group Sommelier Kyle Poole devised the menu, with the trio set to work closely with newly appointed Food and Beverage Manager Megan Moloney.
Small dishes include raw scallops with celery and apple; rockmelon and watermelon gildas with tajin; beef tartare with sea urchin; and trout ceviche with tomato, Geraldton wax, avocado, and black habanero oil. Larger dishes encompass Swiss brown tamales with kombu bean broth, coriander, and pickled onion; and aged beef chop with burnt pepper, and salsa picante.
“Lottie will showcase the vibrant and dynamic culinary landscape that showcases the rich heritage and cultural diversity of Mexico whilst embracing modern culinary techniques and global influences,” says Pratt. “This cuisine extends beyond traditional dishes such as tacos and burritos, offering an extensive range of sophisticated and innovative creations.”
The 107-seat restaurant has a retractable roof and will operate seven days for lunch and dinner from 20 January.
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