Sam McAdam-Cooper

Acclaimed Sydney bar Re will launch inside The Norfolk Hotel in Redfern on 14 May under the Public Hospitality banner.

Founder Matt Whiley opened the bar back in 2021 in Eveleigh, with the zero-waste concept wrapping up its time in the location last February.

The bartender announced he’d teamed up with Public shortly after Re’s closure, and says it’s a new chapter for the concept which will continue to focus on low-impact cocktail-making.

“We’ve given Re a new home, but our signature style of experimentation and sustainable practice is still paramount for us,” he says.

“We’ve already been able to redirect perfectly fresh waste and create cocktails and new dishes as part of our re-opening. The team has had a lot of fun doing the work in the lab next door.”

Re 2.0’s cocktail program is influenced by produce rediverted from Public venues, with the launch menu listing the Hot Pink Tortilla made with tortillas from Ricos; the Not Your Nanna’s Lassi made with ingredients from Derrel’s; and the Dirty Bore made with salted focaccia butter from Busby’s.

Classic-ish cocktails from the original location will also be available from the Re martini with pine gin and grenache vermouth to the Re espresso martini with vodka, Acorn coffee, vanilla, blackened honey, and Re x Mr Black.

Wine drinkers can expect a small but curated collection of eight glasses and 20 bottles.

Re’s food menu has been designed by Whiley and Public Creative Culinary Director Clayton Wells, with the kitchen focused on utilising every element of an ingredient and ensuring minimal wastage.

Dishes will ebb and flow with the seasons, with launch plates covering buffalo mozzarella with salted strawberry and olive oil; calamari and ink; and yellowfin tuna with marigold.

Re will open Tuesday to Saturday from 5pm.