At first glimpse, Re is like any other high-end bar: dimly lit with terrazzo tabletops, designer stools, patrons sipping cocktails from fancy glassware and sharing platters of cheese. But what you’re looking at is a bar built entirely on waste (and it’s much more impressive than that description might suggest). You won’t stumble across Re on a night out in the city, considering it’s hidden in a historic locomotive workshop in the recently restored South Eveleigh precinct. While the bar might not benefit from bustling foot traffic, this off-the-beaten-path spot has given hospitality trailblazers Matt Whiley (Scout) and Maurice Terzini (Icebergs Dining Room and Bar, Cicciabella) a blank canvas to build the world’s first permanent zero-waste bar.
Innovation is as integral to Sydney’s hospitality industry as Campari is to a Negroni. From a guests’ perspective, innovation keeps things fresh and exciting, and leads to memorable experiences. From a business perspective, innovation can help venues overcome challenges, encourage creativity within the team, and often the best ideas come from thinking outside of the box. Plus, taking the path less travelled is more fun. Except if we're talking about Elon Musk.
However, doing things differently just for the sake of it doesn’t pack the same punch as doing it for a Greater Good. This year, we’ve loved seeing venues changing things up for a purpose bigger than themselves, whether that’s for reforestation of the Daintree Rainforest, supporting those in need, tackling food waste one fish at a time, and well, tackling food waste by turning the world’s ten most wasted food items into cocktails – we’re talking bread, rice, seafood shells, root veggies and chicken (no jokes). The best bit? They are delicious.
All our nominees are displaying innovation in their field, forging their own paths and doing good along the way. And that is something we can absolutely get behind.
