Re -

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!

Disappointed. Expected high class standard and received nothing of it apart from small portions.Service: only two servers who weren’t particularly engaged. Hard to get attention, had to go up to ask for cutlery.Food: Food was mediocre for price. We bought and tried every dish. Although attempts were made to provide a gastronomic experience, nothing particularly delightful.Drinks: Drinks were also disappointing, although interesting names and ingredients, nothing intriguing or flavourful and would have liked to see a better presentation of the drinks.Also be warned, we were charged quite a lot for bringing a cake in.

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.

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.

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.

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.

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.

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.

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.

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.