Bar 1880 is one of the latest venues to open in Sydney in recent weeks and is spearheaded by Harry Morton, Didier Nahum, and Alex Raclet.

Guests can find the venue in Bulletin Place, which is split across two levels and also features laneway seating.

“I have always sought out unassuming hidden bars across the world, from dark basements to stepping behind mirrors,” says Morton.

“With 1880, I was inspired by the iconic history of the building and ‘rescuing’ some lesser-known cocktails for people to rediscover.”

Raclet is heading up the cocktail offering, designing house cocktails including the Lock Me Up – a riff on an Old Fashioned – made with sous vide banana, white cacao butter-washed Cognac, chestnut, and fino sherry and The Don’t Give Up the Ship with Joadja dry gin, Carpano, Curacao, and Fernet.

Patrons can also customise their own martinis and choose from more than 25 gins.

The food offering is designed to share, with cured meats, cheeses, and tinned fish from Italy listed on the menu.

The bar is open from 4pm until late Tuesday to Saturday and runs $10 happy hour from 4-5:30pm.