Acclaimed Sydney bar Re will launch inside The Norfolk Lodge in Redfern on 14 Might beneath the Public Hospitality banner.
Founder Matt Whiley opened the bar again in 2021 in Eveleigh, with the zero-waste idea wrapping up its time within the location final February.
The bartender introduced he’d teamed up with Public shortly after Re’s closure, and says it’s a brand new chapter for the idea which is able to proceed to deal with low-impact cocktail-making.
“We’ve given Re a brand new house, however our signature fashion of experimentation and sustainable observe remains to be paramount for us,” he says.
“We’ve already been capable of redirect completely contemporary waste and create cocktails and new dishes as a part of our re-opening. The staff has had a variety of enjoyable doing the work within the lab subsequent door.”
Re 2.0’s cocktail program is influenced by produce rediverted from Public venues, with the launch menu itemizing the Sizzling Pink Tortilla made with tortillas from Ricos; the Not Your Nanna’s Lassi made with components from Derrel’s; and the Soiled Bore made with salted focaccia butter from Busby’s.
Traditional-ish cocktails from the unique location can even be accessible from the Re martini with pine gin and grenache vermouth to the Re espresso martini with vodka, Acorn espresso, vanilla, blackened honey, and Re x Mr Black.
Wine drinkers can anticipate a small however curated assortment of eight glasses and 20 bottles.
Re’s meals menu has been designed by Whiley and Public Inventive Culinary Director Clayton Wells, with the kitchen targeted on utilising each aspect of an ingredient and guaranteeing minimal wastage.
Dishes will ebb and move with the seasons, with launch plates overlaying buffalo mozzarella with salted strawberry and olive oil; calamari and ink; and yellowfin tuna with marigold.
Re will open Tuesday to Saturday from 5pm.
