Exploring the Vision Behind Lottie
An Interview with Liquid & Larder’s Warren Burns and James Bradey
Liquid & Larder Founders Warren Burns and James Bradey give us a glimpse into their inspiration and creative process for Lottie, a new Mexican restaurant with a contemporary twist.
Let’s start with the inspiration for Lottie and what sets it apart from the other venues you’ve launched. Can you tell us about how the idea came together?
Jimmy: Every new venue has its own journey. For this one, we saw an opportunity for something fresh and different. When we were shown the rooftop space within The EVE Hotel, the finishes and the open atmosphere felt ideal for a Mexican influence. We considered a few different concepts, like the Italian coastal vibe, but felt there were plenty of those in Sydney already. So, we landed on contemporary Mexican with a Californian edge.
Wazza: Exactly, and to nail down the vision, the three of us, including our exec chef, Pip, headed over to LA. LA has some of the best Mexican food outside of Mexico itself, and we wanted to bring that vibe back here. We immersed ourselves in the restaurant scene, from fine dining to traditional, street-style spots, and picked up so much that we’re weaving into Lottie.
What’s the importance of going overseas to research a venue concept?
Wazza: It’s huge. Authenticity matters to us. We want every detail, whether it’s the sound, the flavours, or even the service style, to feel genuine. It’s easy to spot when something is an imitation, so we always visit places, absorb the atmosphere, and take notes on the nuances. It might be the way food is served or even the layout of a space. These are the subtle things that make our venues feel like you’re stepping into the real thing.
Jimmy: Absolutely. You can’t replicate that vibe without experiencing it firsthand. For instance, in LA, there’s this culture of casual, accidental meeting places, like the fruit carts on street corners selling seasoned, fresh fruit. It’s unplanned social interaction, and we want to bring that laid-back, community-driven feel to Lottie.
Could you share some specific elements from LA that you’re incorporating into Lottie?
Jimmy: Definitely. One thing we loved was the vibrancy in Mexican food, not just the spice but the flavours. Mexican food has this warm, layered spice that doesn’t overpower. It’s all about depth and warmth rather than pure heat. We’re bringing that approach to the food here, so it’s enjoyable for everyone.
Wazza: And service, too. In the U.S., the service culture is about making guests feel cared for, and we want to create that same trust at Lottie. It’s about saying, “I got you.” We want our guests to fully relax and enjoy the atmosphere, knowing they’re in good hands.
Is there a “hero” dish or cocktail that embodies Lottie’s style?
Wazza: We’re still finalising the menu, but there are some standout items already. Our head chef has a special pork jowl dish in the works. It’s slow-cooked, marinated in a Mexican Jarritos cola, and served family-style with accompaniments including our tortillas made in-house using authentic masa, which has a flavour and texture you just don’t find in store-bought tortillas.
Jimmy: And the cocktails will be elevated takes on classics. Think margaritas taken to the next level with high-quality ingredients and unique twists. It’s about honouring traditional flavours while bringing them to a new level of execution.
What’s the ultimate takeaway you want guests to leave with after visiting Lottie?
Wazza: We want guests to walk away feeling like they’ve experienced something truly unique. There isn’t another Mexican restaurant in Australia that combines this level of authenticity with such a high standard of service and atmosphere. We hope people feel blown away.
Jimmy: We also want Lottie to be a reason for guests to stay longer, to be part of the hotel experience. Ideally, they’ll have a meal at Lottie, enjoy the pool, grab a drink at Bar Julius and maybe even decide they want to stay overnight at the hotel. It’s all about creating a vibe that feels so immersive and enjoyable that people want to make it part of their whole day or even their stay.