Now Open: Re, The World’s First Permanent No-Waste Bar

Bars, Drink, Sydney / 15 January 2021

This boundary-pushing, no-waste bar has landed at the emerging South Eveleigh precinct.

If you didn’t get a chance to check out Scout Sydney before it closed its doors in late 2019, you’re in luck. A daring new bar concept is about to launch in the inner city, the brainchild of Matt Whiley (Scout) and Maurice Terzini (Icebergs Dining Room & Bar, CicciaBella).

The bar in question is Re, set to be the world’s first permanent no-waste bar. The new bar concept has landing in one of the precinct’s heritage list, 19-century railway engineering workshops.

So, what can you expect from this innovative new bar? As you’d expect, the entire design and menu at Re put sustainability in the spotlight. The fit-out is set to use recycled and repurposed building materials (with the bar and tabletops designed from recycled plastic bottles and Tupperware containers).

As for the menu, Re is giving new life to produce designed for landfill. By turning potential food waste into world-class cocktails, the team is helping to lower the environmental footprint of the venue.

Expect to find up to ten signature cocktails on the menu, all championing a no-waste ethos. Behind the bar, you’ll find the likes of acclaimed bartenders Evan Stroeve (Bulletin Place) and Jake Down (This Must Be The Place, Four Pillars Gin Lab).

There’s also a curated food menu designed by chefs Alex Prichard (Icebergs) and Nic Wong (Cicciabella), who will be both be working directly with growers to secure fresh, seasonal produce.

You might remember we covered the news about the launch of the South Eveleigh precinct back in 2020. Acclaimed chef Kylie Kwong will be launching a new modern Cantonese restaurant in the precinct, with a huge new dining precinct from the team at The Grounds set to open as well.