Whether you take yours dry or wet, dirty or with a twist, Sydneysiders are downing martinis across the city like they’re going out of style.
Sydney’s bar scene has always been something to celebrate. From organic wines in tucked-away Surry Hills bars to craft beers in Marrickville breweries and spicy margaritas in the CBD, there’s something for every taste. But lately, one classic has been stealing the spotlight. Right now, Sydney is all about the martini.
Sophisticated, sultry and undeniably cool, the martini has been steadily rising in popularity over the past few years, and right now, it’s firmly on top. To understand why, we spoke to Jeremy Blackmore, Creative Director of Mucho Group, the team behind some of the city’s most talked-about martini bars.
The Sydney hospo group leading the charge
Leading the martini resurgence is the award-winning Mucho Group, the team behind a string of funky, crowd-favourite bars across the CBD and inner suburbs. It’s a bold call, but definitely a fair one, to say their Newtown venue, Bar Planet, has helped fuel the city’s martini obsession, particularly when it comes to unapologetically dirty pours with insane amounts of olives.
It’s something the Mucho Group has come to recognise as its strength over time. In May 2025, the team opened a Negroni-focused venue on Clarence Street, Herbs Taverne, but after a few months, they pivoted back to their tried-and-true formula, martinis.
Reimagined as Bar Herbs, the refreshed venue has clearly struck a chord in the CBD. On a recent visit, it was packed, a strong sign that the shift was the right move.
Creative Director Jeremy Blackmore explained the change at the time, “We built a bar for me, what I liked… we realised by talking to people who walk through the day and seeing what they order.”
”Most people who came in here wanted to drink a martini.”
It’s a reflection of a group that listens closely to its crowd and stays attuned to Sydney’s ever-evolving bar scene. As Jeremy admits, while the concept behind Herbs Taverne was something he loved, it simply wasn’t the right fit for the moment.
Bar Bridge brings more martinis to the CBD
Since the Herbs Taverne revamp, Mucho Group has already doubled down, opening a brand-new martini bar on Bridge Street.
Bar Bridge is tucked away in an intimate, low-lit underground space that was once home to Double Deuce Lounge. Leading the menu is the Bridge Martini, a crisp, refined riff on the classic Vesper, but there’s plenty of room for experimentation too.
Standouts include the Kimchi Martini, a bold concoction featuring Oyster Shell Gin, kimchi seasoning and hand-foraged seaweed vodka. It’s these funky, savoury options that always seem to excite Sydneysiders.
When asked how Bar Bridge reflects the way Sydneysiders are drinking, Jeremy stated,
“Sydneysiders love to drink the classics. They can rank the best spicy margaritas in the city and know their favourite gin for a martini. They are adventurous, but need to believe that they are getting the best. I think Bar Bridge really walks the tightrope. Interesting, engaging flavours for the people of Sydney. People who are as comfortable with a steak frites as they are with a nasi goreng.”
Mucho Group is also known for offering free popcorn at their venues, and Bar Bridge is debuting a brand new flavour, in sweet-and-salty nori seaweed form. No matter how strong your self-control is, you will finish that big bag within one sitting. It’s addictive, especially paired with a briny, indulgent martini.
But why does the martini reign supreme?
“Martinis capture something special about cocktail culture,” Jeremy said, “They are sophisticated and silly at the same time. They are endlessly personable; you can make it just the way you like. Really, it’s simple: a cold martini is just one of the best ways to drink two shots of booze.”
And right now in Sydney, that balance of simplicity, personality and indulgence is exactly what people are chasing.
(Cover Image: Dexter Kim).
