Bar Bridge

Putting their next foot forward in a not-so-slow domination of Sydney’s underground bar scene, MUCHO Group has opened Bar Bridge—a red-lit, basement martini bar (the third in the group’s growing lineup) taking over the former Double Deuce Lounge site.

Their graduation from margaritas to martinis might have started with the much-loved Newtown staple, Bar Planet—but Bar Bridge is anything but a newbie when it comes to execution. Everything is polished—from the crisply waistcoated and bow-tied table service, to the Vesper-style mixing technique (a combo of gin and vodka, for anyone lacking Bond knowledge), and the ultra-serious security presence at the door.

And yet, this is a venue that feels like it could have existed below Sydney's CBD for decades. The fitout is comfortable and lived-in, with red leather booths pressed against wood-panelled walls, exposed beams holding up a low ceiling, and enough candlelight to toe the line of fire hazard.

"Bar Bridge is still MUCHO through and through—popcorn, hand-drawn specials and warm service," Creative Director Jeremy Blackmore tells Urban List. 

"We're always exploring new ways to bring this to Sydney, and Bar Bridge does that with classic cocktails, dry martinis and, finally, table service."

The pièce de résistance is the oversized, slightly tarnished mirror lining the back bar—logoed and shaped like a bridge—so there’s no chance of forgetting where the night has taken you.

Despite sticking to the guns of their firm no-kitchen format, we're happy to report you'll find endless refills of their signature free popcorn landing on your table throughout the night. The flavour profile? Nori—a surprising addition to the family, and very moreish.

On the drinks front, expect a tight mix of signature, sweet and dirty martinis alongside a solid edit of classics. The main event is the Bridge Martini—MUCHO’s seasonal vodka meets locally sourced London Dry Gin, with vermouth swapped for Tres Sec, a house-made, freeze-concentrated Australian Brut that delivers a bone-dry, razor-sharp finish.

If you like things on the savoury side, the Kimchi Martini is a clear standout—layering Oyster Shell Gin with kimchi seasoning and MUCHO’s hand-foraged seaweed vodka for a briny, umami hit.

"We are super proud of being able to use spirits that we make ourselves," says Jeremy.

"Each of our house martinis features a vodka that we distill in Marrickville—made with foraged seaweed, local citrus or the best seasonal fruits."

And for anyone still loyal to the marg, the Concorde keeps things interesting—bringing together calvados, raspberry eau de vie, lime and sumac in a bright, pink Margarita-style sour where French fruit meets a hit of Middle Eastern spice.

"For us, the biggest trend in Sydney is toward authentic connection—with the things they drink, with the venues they visit and with the people who look after them," Jeremy tells us.

Bar Bridge marks the seventh venue in the MUCHO lineup, with their next opening, Super 44, slated for Enmore in early June.

Image credit: Dexter Kim | Supplied