Winter has officially landed at Lottie, and with it comes a fresh new direction, led by Guadalajara-born chef Joe Valero.
Known for his innovative takes on traditional dishes, Valero brings deep culinary roots, global experience, and a fearless spirit to this sky-high Mexican restaurant perched above the city. Backed by hospitality heavyweights Liquid & Larder (the team behind The Gidley, Bistecca, and The Rover), Lottie has evolved into something bolder, sharper, and entirely its own.
From kangaroo tail sope inspired by Japanese mochi to ocean trout tostadas dusted with Mexican furikake, Valero’s winter menu is a masterclass in reinterpreting classics through a modern, local lens. The menu is designed to share and entirely gluten-free, built around fire-driven techniques and dishes that speak to the depth and complexity of Mexico’s culinary history, all with Sydney’s skyline as your backdrop.
Quick Bites
What to Eat: The Kangaroo Tail Sope with fermented potato and ouzo aioli, or the Ocean Trout Tostada with habanero, mandarin and creamy avocado.
What to Drink: A smoky mezcal Negroni or their signature tequila & yuzu highball.
When to Go: Friday rooftop dinner with friends or a long Sunday lunch turned golden-hour cocktail session.
Cost: Mains from $30; bold dishes, built for sharing.
Where to Play After: Head downstairs to Bar Julius for a nightcap, or take a post-dinner wander through Darlinghurst’s late-night gallery scene.
Vibe Check: Elevated, edgy and full of flavour.
Book It: Reserve your table here.
Q&A with Joe Valero
What’s one Mexican dish that instantly takes you back to your childhood, and how have you reimagined it at Lottie?
“Every summer break I used to help my grandma at his tortilla machine factory, which means that when lunchtime arrived the spot to be was the local market. Goat barbacoa was probably the first dish I have a memory of coming back to get, week in and week out. We use a whole goats from a small farm in central western NSW, we cook them in an adobo marinade and banana leaves for 16 hours, then we use their own fat to crisp them up in a hot pan. Served with a punchy reduction of its cooking liquid, a fiery charred salsa and refried miso beans.”
You’ve cooked in some incredible kitchens. How has that global experience shaped the way you approach Mexican cuisine today?
“Every time I try a new ingredient, my mind can’t stop but associate it to the flavours I grew up tasting. I remember the first time I tried ume kosho I thought, “oh wow, this tastes like chamoy”. Turns out that Japanese migration in the 50’s was what brought ume boshi and how the sweet, sour and spicy sauce chamoy was created in Mexico. Experiences like that have shown me that using global ingredients in Mexican food, a cuisine strongly molded by migration, is only a natural step.”
What’s one ingredient you think deserves more time in the spotlight, and how do you use it differently at Lottie?
“The cornerstone of Mexican food are three things: corn, beans, and chillies. The one that has always captivated me are the chillies, and I’m lucky enough to be able to source here the same ones I’d find in Mexico. This is key, because each these dried chillies are used almost as spices. They all have their own unique aroma and flavours, and when used correctly they can bring the X factor into a dish.”
