Re- is a brand new bar in South Eveleigh. You can reserve a table online through a reservation system. The bar is quite small so if it’s a busy day like Fri / Sat I think it’s best to make a booking. We were promptly greeted and shown our table. The staff at Re are very friendly. We had several cocktails and also tried some of their food. What I loved was there bread with cheese. That was deliciously soft. I’ve never had an eggplant ceviche so glad I tried it. Cocktails were good but there were a few I wouldn’t order again. I love their margarita so will have that again. 1 toilet is not enough for that crowd but this place just opened so I’m sure they’ll expand

New to Sydney is a sustainable, 'no-waste' or “regenerative” cocktail bar in the South Everleigh Precinct. This precinct has a bunch or restaurants and work spaces and you possibly wouldn’t know the bar was here unless specially looking for it. Keep in mind there isn’t parking on site, so you do need to park in back streets about a ten minute walk away. Once you walk in, look forward the entrance to the bar in the brick building, sign posted by two large letters “re” at the entrance. Re- for “reduce, reuse, recycle”, key meanings in the bar’s revolutionary sustainable concept. This bar is all about the use of recycled materials and minimal (and ideally no waste) functioning. The tables are made from recycled bottles and tupperware, banquettes with pineapple-leaf fibre, and the light fittings and wine coolers are made from new age mycelium fungus material. Furthermore, the staircase and the bar are made from recycled milk bottles. The space looks awesome, with a pleasing wood/white/grey aesthetic and open bar to see the work in action. They’ve worked with Mud ceramics to produce the cups and plates used in the bar. These ceramics are made using excess clay. The bar is focused on cocktails with highballs/spritzers, classics, signature and “re-search” options. The drinks are made using produce that may have gone unsold and subsequently salvaged for the bar like ‘ugly' fruit, vegetables and herbs. The drinks are clever, creative and refreshing. We love the “everything milk bar”, which was an awesome cocktail. The main ingredient was bulleit bourbon that had been infused with literally caramelised white chocolate, oak moss, coffee and cake. This cocktail was served in a short glass, with a large ice cube and there was a large treat (similar to a protein ball) sitting on top of the ice cube. This ball was a cake containing the flavours of the cocktail to be eaten as you sip on the cocktail. With each bite the cake would coat your mouth, this followed by a sip of the cocktail which would intensify the flavours. A quality concept and cocktail. We are intrigued as to what “Re-search” cocktails mean. The staff are great I. Explaining their concept, aiming for an experience in both their production and taste, using elements found in the galaxy to encourage the senses to think. We try the Milky Way, Plantation 3 Star, Ethyl Formate, Aldehyde, Cocoa Butter. It did taste like a milky way, which was nice, with a strong rum flavour. This cocktail was served in a small ceramic cup, with a large ice cube. In comparison to the cup, the ice cube was taller than the cup. The ice cube contributed to an interesting drinking experience. The ice cube in constant contact of your top lip as you take a sip of the cocktail, the cold a little uncomfortable to deal with, however this ensured you would slowly sip the cocktail to enjoy the flavours. Bar staff said they’re looking into refining its size. The bar doesn’t just serve cocktails, there’s also Yullis and Wildflower beer, wine and cocktail cans if you so prefer. They also made me up a refreshing mocktail, a non alcoholic yuzu mojito. The food doesn’t really provide for dinner, there’s a few things you could classify as bar snacks. With puffed beef tendons sprinkled with togarashi or their cheesy flatbread ’nduja and a soft egg or a Welsh rarebit, hummus and pickles or finish off with a sorbet, made with fermented pineapple skins and plum, and topped with salt and olive oil. We like that the bar offers things away from the norm. Bar staff were excellent, happy and enjoying their job, whilst taking care in their cocktail creation and the time to explain the concepts to us. Certainly worth giving this place a try. Cool, on so many levels.

It is must! The guys are super friendly and the the drinks have super prep before! A hell of a job with super flavour!! Add to your list! Thanks Jake and Matt for the awesome reception!!!

Glad to have a favourite place in Sydney !!! I found it on Google Maps and went there. It was very sophisticated, good selection of music and the staff were lovely🩷🖤The drinks were also very very good!! I ordered alcohol by my mistake. Actually, I am allergic to alcohol and can only drink a little, but for the first time in my life I thought the sake tasted good🍸🧡The mocktails were the best I've ever had🤤🩵 Both are very carefully and delicately flavoured! I can't drink alcohol, but I would definitely go back🩷I also really liked the sustainable philosophy🦋

For an utterly satisfying cocktail & bar menu experience, hit up Re in South Eveleigh. With the name reflecting a reuse, repurpose & recycle ethos, it was nice to see an engaged team making it much more than a moniker. Keeping the bare bones of the former locomotive workshop central, the minimalist but attractive fitout exemplifies brand values with recycled plastic bar tops & tables and pineapple-leaf fibre ‘leather’ banquettes. Chef Josh Donachie takes unwanted, “ugly” food & makes it wonderful, pulling off brown leaves to expose the still-great heart of the iceberg lettuces people won’t buy to dress up a fried chicken-thigh doughnut burger ($20). Donachie brines, pickles & barbecues cos lettuce in a barbecue salad ($15), serving it with gremalata mayonnaise, salted egg yolk & a dusting of powdered onion ash for a big umami kick. His triple-cooked cheesy chips ($22) are the best and chips I’ve ever eaten. Riffing off British chips with salt’n’vinegar, this dish employs Peruvian gold spuds, pickled onions with their waste juice, & Australia’s best Pyengana cheddar to make magic in the mouth. Marrickville’s Whole Beast Butchery supplies a rich, fatty saucisson ($14) that uses all the parts & plenty of chilli, balanced with thinly-sliced, mouth-soothing pickles. We enjoy the salumi with coal-roasted shishito peppers ($16) which make the most of the limited kitchen facilities. And the drinks: holy moly after an extensive sample, there’s not a bad one on the list. From the tall fizzy simplicity of the Rum & Coke Spritz ($21) to fish garam playing with hibiscus & Talisker 10 whiskey in the Oceans 10 ($23), they’re all great! Grilled radicchio gin, burnt pear & mastika ooze elegance in the salmon pink Verve ($23), while Me Julies Carrot Cake ($25) takes a Woodford Reserve old fashioned to a spiritual place using salted carrot, spiced walnut, caramelised white chocolate & whey. The Bloody Mary Martini ($22) wasn’t my first clear tomato water drink, but it was the best version I’ve tried, served in beautiful looking salvaged glassware. I’ll stop because I’m babbling, but this really was a standout night of food, service & drinks.

Tried this place for the first time last night and was really impressed. It’s a lovely space in a heritage building with classy vibes and thankfully low music making it great for conversation. Service was delightful. I’ve given it 4 stars for the food as I wish they had more range, but everything we had was delicious and the share plates are served tapas style. Will definitely return!

Great spot for a relaxed drink with friends. Cool design vibe with a lot of their interior made from recycled plastic. Staff were friendly and attentive! Keen to go back and try the food.

Love the concept of "no waste". A very nice find and it's so cool to see the venue collaborate with other notable producers/restaurants such as Saint Peter, Poly, Messina, Brickfields etc. to produce the drinks on the menu. Matt is such a great bartender. He really took the time to run us through the production behind every house drink on the menu and explain the logic behind how things came about. Recommend the POLY (has a peanut butter aftertaste) and BRICKFIELDS (very refreshing)

The cocktails were intriguing and the “no waste” concept was very unique. We tried about four cocktails and thoroughly enjoyed each one. The snacks/food menu also looked interested - popcorn croc anyone? We didn’t end up ordering food but would be keen to come back and try.

Re-ally (sorry, had to) like the concept, space, and sustainability aspect of Re. The space is open and sleek, and I appreciate their sustainability model. I thought the cocktails were nice, just not really my style. The food was also decent for what it is. The service, while fine, wasn't overly friendly, yet not rude or anything, just not super welcoming compared to some other bars/restaurants. I am very willing to come back and give this place another go and support sustainable businesses.

RE is revolutionary in its sustainability focused cocktails and small dishes. The menu is innovative and ever evolving based on seasonal ingredients. Everything is also very well priced for the quality and atmosphere you’re receiving. Both still and sparkling water is complimentary, which is unheard of in Sydney. The service is attentive and genuine. If you haven’t been, I’d suggest you swing by ASAP!

Nice cocktail bar. Interesting combinations in their cocktail offers. Also good for a beer after work. Not pretentious - just good. And even better to know that the offers are made in a sustainable way.

The whole experience is incredible here. This one has been on the list for a while. The food is delicious and well thought out. The team here are incredible. We attended a night where they weren’t cooking the chicken Katsu sando, one of the guys saw the disappointment on my face, came back a few mins later and said they would be happy to cook one. Hugely unexpected but so thankful. Could not recommend this place high enough.

They have started doing big lunch sandwiches at a far more reasonable price, than north. More competition for my dollars is better 😉. Looking forward to trying them all. Staff are incredibly attentive and friendly.

Visited Re, South Eveleigh recently and what a fantastic bar. Amazing courteous and knowledgable staff. The drinks and food both highlight and champion food waste which in this day and age is truly inspiring. The whole beast cocktail had me hooked when I read chicken feet caramel, what a clever and technical way to make salted caramel. The pickled bbq lettuce cacio e Pepe was truly mind-blowing as was the yakitori chicken skewer. Great play list and atmosphere couldn't recommend this bar any more. Will definitely visit as much as possible. Sitting at the bar is a must being able to watch the staff do their magic and feel part of the whole experience.

RE is a standout in the Sydney bar scene for it's innovative selection of cocktails and commitment to reduce, reuse and recycle. The emphasis on sustainability produces some of the most creative drinks and nibbles. Worth trying out!

Re is one of my favourite bars in Sydney and one I would always be happy to return to. The cocktails are fire and interesting, the food tasty and sustainability element is a nice bonus. Matt and his team did a great job looking after our large group for our birthday drinks. Highly recommended.

I enjoyed the concept of the bar; Re - Reduce, reuse and recycle. Practically everything in the bar is made sustainably such as the tabletops being made of recycled milk bottles or the lights features being made of compressed mushroom. Each item has their own little story of sustainability and I appreciated that. The atmosphere is relaxing which was created with its lighting and chill music. I found the place to be nice to visit after a day at work and I would definitely come back.

Great bar with pretty cool cocktails - the nibbles were also great as well - we had the lamb kofta and fried potatoes with a sweet sauce!

The cocktails were definitely adventurous. I had the “origins of water” and they literally sprayed “rain smell” into the air to top off the experience. It seemed a bit overrated, and not many vibes apart from that. They were also cooking something that didn’t smell too great, so we ended up eating elsewhere.

The cocktails are seriously some of the best I've ever tasted, and such interesting combos. Lovely staff, cool space, love their mission statement with regards to being environmentally friendly. Do yourself a favour and treat yourself to a visit.

What a clever and innovative venue. The theme here is waste not!. The cocktails are creative, inventive and delicious. The food offerings are also very tasty and well presented. The very busy,polite and most professional staff deliver all goods at a very speedy pace. A great reason to visit Everleigh near Redfern. We enjoyed Steak tartare,pork skewers and broccolini. We were also treated to the best chips with black garlic aioli and parmesan.

Cocktails were super funky (in a good way). Incredible flavours in a great place. It’s not your high end fancy kind of venue. It’s just a great place with well made cocktails. I see why it’s so highly regarded.