Just six months after Mucho Group opened Negroni bar Herbs Taverne, the operators have pivoted, changing the venue’s name to Bar Herbs and its focus to martinis.
When the group opened Herbs Taverne in May, the bar promised an extensive collection of amaros, and a menu with just 12 drinks split into four sections: three styles of Negroni, three aperitifs, three icy cold digestif blends, and three seasonal cocktails.
Now, the shakeup will see the basement venue trace the contemporary evolution of the martini through a menu of Golden Age-inspired cocktails “shaped by Sydney’s modern palate”.
The opening martini list includes a classic-style martini made with
Mucho’s seasonal vodka; a dirty martini with hand-foraged seaweed vodka; a New York martini iwth dill aquavit and pickle brine; and a Gibson martini with rosemary and pickled onion.
The bar is also putting its own spin on classic cocktails, with a yuzu and hibiscus Cosmo topped with lemon granita; a Gimlet finished with parsley oil; a pandan-infused espresso martini; a sweet-sour gin fizz; and in a nod to the venue first iteration, a Negroni built on a blend of two red vermouths.
“Bar Herbs is about reimagining the world’s favourite cocktails,” says Mucho Group Creative Director Jeremy Blackmore. “Drinks that feel fun, fresh and purely delicious; that people can grab a hold of and love.”
“People love to create ownership over the way they order their martinis – how dirty they want it, how dry. Each of the details is a step towards making the martini their drink, and from that point on, they own it.”
The pivot follows the success of Mucho Group’s Enmore Road martini venue, Bar Planet, and sits alongside Mucho Group’s portfolio of Cantina OK!, Centro 86, The Cliff Dive, and Tio’s Cerveceria.
Bar Herbs is located at 213 Clarence St, Sydney and is open Wednesday to Sunday, with a daily 4-6pm happy hour offering $13 Herbs martinis and $7 beers.
Photography by Dexter Kim.
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