Pioneering zero-waste bar Re will reopen on Tuesday, May 14 inside Redfern’s The Norfolk Hotel. In February, Re – winner of Time Out Sydney’s Best Innovation Award 2023 – closed up shop in South Eveleigh. Thankfully, cocktail gun Matt Whiley found a new home for his cocktail prodigy, which is currently sitting at number 46 on the World’s Best Bars List.
Whiley has teamed up with Public Hospitality – the Sydney group who have more than 16 venues under their rapidly going belt, including Maybe Sammy, El Primo Sanchez, Busby’s, Ricos Tacos, Derrel’s, Lady Hampshire and Dean & Nancy on 22 – to make this happen.
While Re will have a new address, its commitment to being a zero-waste bar will remain. Whiley has already begun to develop cocktails using waste from all of Public’s venues, and if they are anything like his cocktail with chicken feet caramel, prepare to be wowed. The green moves don’t stop there – Whiley will also oversee Public’s waste management to reduce its environmental impact.
Wiley said: “We’ve given Re a new home, but our signature style of experimentation and sustainable practice is still paramount for us. We’ve already been able to redirect perfectly fresh waste and create cocktails and new dishes as part of our re-reopening.
The team has had a lot of fun doing a lot of the work in the lab next door. We look forward to welcoming our new neighbours in Redfern.”
Drink highlights on the opening menu include ‘Not Your Nannas Lassis’ using fresh and unused ingredients from Derrel’s with white rum, spiced rice milk, coriander cordial and coconut yogurt. There’s the ‘Hot Pink Tortilla’ using produce from Ricos Tacos plus Grey Goose vodka, toasted tortilla, roasted pineapple, Mexican vanilla, tomatillo vinegar and prickly pear soda. Plus, there’s a Re Martini, with pine gin, gid and grenache vermouth.
Food wise, Whiley has teamed up with Public’s creative director Clayton Wells to create the initial line-up, with plates including buffalo mozzarella with salted strawberry and olive oil; yellowfin tuna and marigold; and calamari and ink.
Whiley added: “It’s also great to help Public reduce their impact across their award-winning pubs, hotels and bars, as I believe this process of minimising waste is something we should be embracing across the industry.”
We agree! See you soon in Redfern, Re.
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