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Specials rotate regularly, from raw bar picks and steak for two to caviar service and a late-night menu that keeps the kitchen buzzing after hours. Junebugs beverage program, led by BarManager and Assistant GM Sophie Burton, is fruit-forward, playful, and expertly crafted.
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.
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