W Brisbane’s Living Room Bar has announced a landmark collaboration with renowned bartender Matt Whiley, who is leading a global movement to revolutionise sustainability and waste in the bar industry. Launching on 30 May, this six-month partnership aims to change the way cocktails are created, with an ever-evolving menu that ingeniously repurposes typically wasted ingredients from W Brisbane’s kitchens.
Matt Whiley is a leading figure in the international bar scene, with nine multi-award-winning bars to his name from London to Sydney. With a focus on seasonal, sustainable, and innovative practices, he has pioneered groundbreaking venues like London’s Scout and Sydney’s RE, Australia’s first zero-waste bar.
At Living Room Bar, Matt has collaborated with Bar Manager, Francesco Squllacioti, to bring ‘RE’-style cocktails to hotel guests. This involves transforming discarded ingredients such as potato skins, pineapple rind, pumpkin seeds, cauliflower cream, and carrot peel into eco-conscious libations.
For Whiley, this latest collaboration is a way to provoke discussion about food waste and luxury hospitality. He said: “My passion for sustainability began 10 years ago when I ended up making 50 litres of strawberry wine from 10 trays of strawberries. Gradually, I realised, ‘Why isn’t every bar in the world doing this?’ Collaborating with Francesco, we identified 10-12 ingredients going to waste in the hotel – our mission now is to transform these into something desirable and delicious, showing that food waste can be luxurious. I want people to leave thinking, ‘That was delicious,’ feeling happy, satisfied, and knowing they’ve helped the planet.”
Each cocktail is meticulously crafted using ingredients fused with innovative fermenting techniques, breathing new life into otherwise discarded produce. The menu features ‘RE-style’ classic cocktails such as the RE Lamington Negroni and the RE Margarita Spritz. More inventive tastes include ‘The Seed Money’, ‘Space Plant 60’, ‘Tip of the Iceberg’, ‘Shroom Service’ and ‘Malt Disney’.
Living Room Bar Manager Francesco Squllacioti said: “At the W Living Room Bar, we’re thrilled to collaborate with Matt Whiley, bringing his innovative and sustainable mixology to our dynamic social epicentre. We are a space for the curious, where work and play blend seamlessly, offering great drinks, craveable food, and unforgettable experiences.”
Living Room Bar’s commitment to sustainability extends beyond the drinks themselves, rethinking wasteful practices from the materials and supply chains. Menus will be printed on paper made from recycled coffee cups, and the bar staff will serve up conscious cocktails on coasters made from 100% recycled plastic waste sourced locally in Sydney.
W Brisbane also has a dedicated commitment to sustainable practices. The menu has been designed in collaboration with Brown-Forman spirits, who are pushing the boundaries in the sustainable drinks sector. Ingredients used in W Brisbane’s restaurants are sourced locally where possible, and any food waste is composted on-site.
The Conscious Cocktails at Living Room Bar will launch on 30th May 2024 and is set to continue its collaboration and evolution across a six-month period. The menu will adapt with the changing seasons as Francesco and his team collaborate with W Brisbane’s chefs and Matt to identify new ingredients that can be repurposed.
