Bar Herbs

Bar Herbs is the Sydney CBD’s new downtown bar by the MUCHO group (Tio's, Centro 86, Bar Planet)—an underground, neon-lit room built for late nights, classic drinks, and anyone who knows a good martini deserves its own stage.

Formerly Herbs Taverne (the Negroni bar MUCHO Group opened six months ago), the team has reshaped the space in response to what Sydney has been ordering, loving and asking for: martinis, served ice-cold and done properly.

Influenced by the Golden Age but grounded in Sydney’s multicultural pantry, Bar Herbs uses classic formats to make interesting drinks—balancing old-world technique with modern flavour.

“We were watching Sydney’s love for martinis”, Daisy Tulley, MUCHO Group General Manager, tells Urban List. “Over the last six months at Bar Herbs, we’ve seen people gravitate to the classics.”

The six-month mark was chosen deliberately—a moment to recalibrate the room, refine the seating, playlists and service cues, and get the bar ready for summer before regulars became too attached to the original Negroni-forward concept.

The result? A dark, downtown martini bar with the attitude of a New York set piece. The warm, neon-glow basement is lined with gold-leafed mirrors, each layered with artwork by local creatives. 

“It feels like you could be in New York, with the girls from Sex and the City,” Tulley says. “Mr Big is about to walk in, and you’re feeling just right to meet the love of your life.”

The martini list is the headline act, and everyone behind the bar is dialled in. The signature Herbs Martini leans on a seasonal vodka the team distils with botanicals at Hickson House, while the Cosmo is already a crowd favourite—fresh, a little nostalgic, and finished with a slow-melting lemon granita. But we couldn’t go past the New York Martini: vodka, vermouth and dill, topped with two bite-sized cornichons.

There’s also a curated “Martini Your Way” section where you choose your base, dryness and garnish: wet, dry, olive, twist or dirty. And while the old Herbs has said its goodbyes, you'll still find a thoughtful line-up of amari behind the bar—for anyone craving something slightly unexpected.

Exceptional service is the priority. “Sydney is loving unforgettable experiences and interactive cocktail making,” Tulley says. That’s where Jacob D’Esposito (ex-Cantina OK!) comes in, leading the team with world-class hospitality and a knack for pacing the room with ease.

And because we already know what your next question will be: popcorn remains the signature snack across MUCHO venues. At Bar Herbs, it comes NY-pizza flavoured (a shock hit)—the recipe regulars are already calling their favourite yet.

Image credit: Bar Herbs | Supplied