Bar Julius’s Head Chef Shares the Five Dishes You Need to Order at the European Bistro

Look beyond the name and you’ll find that Bar Julius is more than a hotel lobby bar. The all-day venue is shaped by European bistro culture, shifting seamlessly from a relaxed daytime setting for coffee, work and long lunches into an elegant dinner destination once the evening “laptops down” rule comes into effect.

“Bar Julius is the kind of place where you can come in, have breakfast, have meetings, stay for the day, then you might end up staying there for happy hour, and then have a beautiful dinner,” head chef William Francis says.

Broadsheet and NAB have teamed up for Bookings With Benefits, a dining program that gives you $50 off the bill when you spend $250 or more and pay on your NAB credit or debit card at selected venues across the country – including Bar Julius.

The menu is grounded in bistro classics, though never confined by tradition. For Francis, the key lies in restraint and precision: doing the simple things well – whether it’s scrambled eggs or a burger – while subtly reworking familiar flavours and formats through creativity and invention.

“We have those bistro classics that are casual, relaxed, homely and comforting,” says Francis. “But we’re always trying to elevate them while keeping them approachable and recognisable.”

With this ethos in mind, here are the five dishes he recommends ordering at Bar Julius.

Eclair

The savoury eclair is perhaps the clearest expression of Bar Julius’s approach to reworking the familiar. Instead of Chantilly cream and chocolate, choux pastry is filled with slow-braised beef cheek, cooked in red wine over several days until deeply rich, tender and indulgent. Cornichons and beetroot bring acidity, while horseradish crème fraîche and chives lighten the finish.

Fish and chips

A two-bite interpretation of the seaside staple, this snack begins with a triple-cooked potato seasoned to mimic the sharp hit of salt and vinegar chips. It’s topped with smoked salmon, taramasalata and smoked salmon roe, alongside pickled shallots and bronze fennel.

“It really gives you that nostalgic feeling of fish and chips on the beach,” Francis says. “It’s super delicious and super fun.”

Tuna carpaccio

Here, tuna is treated more like cured meat than seafood. The fish is cured in pepperberry salt and Dijon mustard, creating a deep, meaty flavour profile that Francis says “almost tastes like salami”. It’s then paired with non-traditional fish garnishes like umami-rich oyster mushrooms and buttermilk dressing.

“The flavours are quite different to what you’d expect,” Francis says, “but it was one of those dishes where even I was surprised with how good it turned out.”

Salmon Wellington

One of the restaurant’s newest additions, the salmon Wellington reimagines the European classic with Tasmanian salmon in place of beef.

“We’re using what we know from making a beef Wellington and substituting everything so it works with fish,” says Franics.

The salmon is brined and gently cooked before being wrapped in salmon mousse, nori, crepe and puff pastry. Here, salmon mousse stands in for mushroom duxelle, while nori replaces Parma ham.

Torched alaska

A fixture on the menu since opening, the venue’s torched alaska is entirely vegan. Aquafaba meringue encases coconut yoghurt, finger lime and a rotating seasonal sorbet before being lightly blowtorched until caramelised.

“Imagine a toasted marshmallow,” Francis says. “It’s really elegant, super sweet, really naughty, and delicious.”

The Broadsheet Dining Program Special Offer of a $50 discount when you spend $250 or more is available when you dine at a Participating Restaurant between 13 January 2026 and 16 December 2026. To be eligible for the Discount Offer, you must make a booking via the NAB Exclusive Booking Link for the Participating Restaurant which is found on the Broadsheet Booking Page and spend a minimum of $250 on your NAB credit card. Between 2 June 2026 and 16 December 2026, Select venues will also accept NAB debit card payments. The Discount Offer will apply at the Restaurant when you pay the final bill amount including GST and service fees and charges (if any) with your NAB credit card (includes a digital NAB credit card) or NAB debit card (includes a digital NAB debit card) at select venues. The Discount Offer is only valid once per booking and will not apply to any split bills and cannot be used in conjunction with any other offers. For the full Terms and Conditions of this Offer, please click here.

This article is produced by Broadsheet in partnership with NAB.