Two Sydney Hospo Stars To Open World’s First Waste-Free Bar In South Eveleigh · Re

Marco Ruiz Marco Ruiz - Sponsored SMN Writer (APAC) - Staff Writer (Aus)

Two Sydney Hospo Stars To Open World’s First Waste-Free Bar In South Eveleigh · Re

Sustainability is key across all areas for Re.

Come February 2021, Mirvac’s newest retail development in South Eveleigh will be home to the world’s first waste-free bar. At least, that’s the aim for master mixologist Matt Whiley (Scout) and visionary restaurateur Maurice Terzini (Icebergs and Cicciabella) who are teaming up once again to push boundaries across the hospitality industry.

To be housed inside the heritage-listed, nineteenth-century railway workshops, Re’s guiding principle will be applied to all aspects of the business. From keeping the old paint on the walls showing the history of the building to the furniture, light fittings and even the glassware, you could think that the sustainability ethos stops there. However, sustainability will be the focus when it comes to the drinks list and the food menu too.

In a statement, Whiley said ”this is not about preaching what should be done, it’s about creating the platform to take the vital conversation around waste in hospitality forward.”

Although the idea of rescuing food from landfill might still scare a few people off, it’s what has us most excited about this new venture.

Re will be as waste-free as possible beginning with where they source their ingredients from. Think of growers with surplus stock and supermarkets that can’t sell produce due to imperfections. This produce will then go into an ever-rotating and evolving cocktail list that will have a strong focus on the spirit rather than the garnish.


There will also be a research-based cocktail list for those keen on Whiley’s creative cocktail abilities, which should also incorporate the nous from the other stars behind the bar: Evan Stroeve and Jake Down, currently working at Four Pillars Laboratory. And the food on offer will be simple bites like flatbreads, toasties and other bar snacks.

Maurice Terzini, who first brought Whiley to Australia (and we believe convinced him to stay), is also on board at Re, which despite its sustainability will resemble a ‘normal’ bar if that’s even a possibility for this star combo. Either way, Re is sure to impress, waste-free bar or not.

Also setting up shop in South Eveleigh will be The Grounds team with a coffee research lab and espresso bar as well as chef Kylie Kwong with a modern-Cantonese restaurant.

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