Award-winning Eveleigh bar Re has served its last drinks. But Sydney won’t lose the mercurial talents of Re’s UK mixologist-owner, Matt Whiley, who will be involved in a new venue headed into the former site of Redfern’s La Salut bar-restaurant.

Re, which famously repurposed meat dust into martinis and banana skins into syrup and was part-owned by Icebergs Dining Room and Bar’s Maurice Terzini, edged on The World’s 50 Best Bar list during its three-year run.

Whiley, a sustainability pioneer with a zero-waste mantra, did not announce Re’s closure, but says its final service this week was a fitting farewell to Eveleigh. “We didn’t tell anyone, but there were loads of regulars in, it was one of our busiest [nights] for months.”

While customer trade boomed in Re’s early days, Whiley said post-COVID conditions proved tougher.

Re co-owner Maurice Terzini says the Re pioneering no-waste concept is strong but the location had not been perfect.

Whiley said while he is grateful for his time in the Locomotive Workshop redevelopment at Eveleigh – where neighbours include chef Kylie Kwong’s signature eatery, Lucky Kwong – the closing of one door will lead to the opening of another.

Whiley has been approached by Maybe Sammy founders (and Public Hospitality directors) Vince Lombardo and Stefano Cantino about opening a new venture in the La Salut space, which is located in The Norfolk Hotel on Cleveland Street.

The Norfolk cleverly recruited Ricos Tacos last year before approaching the innovative barman. Whiley was lured by his long relationship with Lombardo and Cantino.

Lombardo explains they have long been fans of Whiley’s talent for mixing flavours. “He is great with drinks. We like building concepts, and he has a great concept. It’s a good marriage.”

It is yet to be confirmed whether the name of the new venue, which will open in April, will be a recycled or an entirely new moniker. But Whiley will continue his recycled ethos in Redfern.

Where the food at Re was Asian-leaning, Whiley says The Norfolk will have a broader modern Australian small plate brief.

“We’re also going to put a concept store in the [pub’s] bottle shop, artwork made from bushfire charcoal, and prints on recycled coffee cup paper,” Whiley says.

Lombardo says Whiley will play a broader role across Public Hospitality. “We’re also setting up a cocktail lab for the group.”