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As a central lobby bar, Bar Julius is offering a versatile setting, from breakfast to late-night drinks. The venues Executive Chef, Pip Pratt, Group BarsManager, Ben Ingall, Group Sommelier, Kyle Poole, and Head Chef Will Francis, who has returned to Australia from the UK to take on this new role.
Our goal is to enrich Sydneys nightlife by providing a space that not only extends the dining experience but also welcomes those seeking a sophisticated yet relaxed lounge bar, whether they are dining with us or not, Tucker said. Other signature drinks include the coconut negroni and the vintage Harvard.
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