Re, a new bar built from waste from Matt Whiley (Scout) and Maurice Terzini (Icebergs Dining Room & Bar, CicciaBella) has opened in Sydney.
RE Bar Sydney – Photo Supplied
Located in the newly-restored South Eveleigh precinct, Re is described as “a regenerative drinking experience built from the ground up to be one of the world’s best bars”.
Renowned for his innovation and focus on local ingredients and sustainability, Whiley is pushing the ethos to its limits, interrogating everything from the materials and glassware, to the light fittings, ingredients and garnishes, through to what gets discarded. His aim is to demonstrate that a venue can be built from recycled materials and run with as little impact as possible, and still exist as a fun, world class experience.
Re Bar: The Cocktail List
The drinks list opens with Classics that include a Martini with white truffle and olive leaf, a Sbagliato with a hint of rhubarb, a Margarita infused with rockmelon – then move to a Highball and Spritz section that include the Re Spritz, with plums and peaches otherwise destined for the compost, while the Myrtallica adds accents to a grapefruit base with white koji, garden herbs and Eveleigh myrtle.
The Signature section is based on surplus produce rescued from local markets. The Wimbledon Gimlet makes use of excess strawberries that are pickled then mixed into a vodka base, then mixed with milk-wine cordial for a drink echoes flavours of strawberries and cream. Banana skins form the base of a syrup that goes into the BP + B Old Fashioned, along with with peanut butter and burnt butter. Salvaged mushrooms form an umami-rich base for the Play That Funghi Music, a Manhattan-style cocktail with blackcurrant-leaf vermouth, honey dashi and ant tamari.
Behind the bar, you’ll find some of the city’s renowned bartenders, including Evan Stroeve (Bulletin Place), Jake Downe (This Must Be The Place, Scout London) and Ho Song (Cantina OK, PS40). The team have creative license to work on the “Re- search” drinks, which are built around a changing theme.
For the opening menu, an intergalactic theme sees elements from the universe matched with their earthly counterparts to create a sensory experience in a glass. The Milky Way matches cocoa butter and rum with scents of raspberry and citrus that mimic elements found in the centre of the galaxy. While the Mars is described as “Bulleit, Silicon, Magnesium, Iron”.
Re Bar: The Venue
Re bar’s location at the South Eveleigh precinct is a heritage site that was a historic locomotive workshop for 100 years. Arched windows cast light on materials chosen for their aesthetics and impact. A central bar and tables resembling terrazzo are made from Re-Plas recycled bottles and tupperware. Stairs to the mezzanine level and structural features are made from recycled plastic bags and milk bottles. The wood used is sustainable, banquettes are clothed in pineapple-leaf fibre and elegant light fittings and wine coolers are made from mycelium.
Click on the following pages to view images of the venue.
