The team behind Bistecca are opening a rooftop Mexican restaurant that’s as much a statement piece as it is a dining destination.

Situated at The EVE Hotel and brought to you by Sydney’s hospitality innovators, Liquid & Larder (Bistecca, Gidley, Alfie’s), Lottie is ready to spice up the city’s dining scene and become the talk of the town.

Designed by Sydney architect George Livissianis and landscaped by Daniel Baffsky, Lottie boasts cayenne terrazzo flooring, pink travertine, and lush greenery framing panoramic city views. With a retractable roof, the space is tailored for year-round dining.

But the real story lies in the food. Executive Chef Pip Pratt, whose talents are matched only by his ambition, brings a modern twist to Mexican cuisine that goes well beyond the usual taco-and-tequila fare. Expect dishes like trout ceviche with black habanero oil, Murray cod pibil baked in banana leaf, and house-made tortillas pressed before your eyes. Even traditionalists will appreciate the nuanced use of herbs, citrus, and floral notes that cut through the heat of the chillies.

And it’s not just about the food. The cocktail menu, led by Group Bars Manager Ben Ingall, promises a tequila and mezcal lineup that’ll have aficionados nodding in approval. Featuring artisan spirits, extensive spirit selection, and cocktails like the ‘Espiritu Y Jugo’ with tequila, agave and lime, Lottie caters to those who value quality and creativity in their drinks. For wine lovers, Group Sommelier Kyle Poole has designed a natural and biodynamic list featuring crisp whites, bold orange wines, and soft reds that complement the food perfectly.

With a 107-seat capacity, including a marble bar for walk-ins and a semi-private dining area, Lottie is set to become the year-round go-to for long lunches, sunset cocktails, and late-night hangouts. Lottie is ready to mark a new chapter for Sydney’s dining scene. Find out more info here.