Living Room Bar at W Brisbane is collaborating with bartending legend Matt Whiley on a cocktail menu that champions sustainability.
Launching 30 May, the six-month partnership aims to re-imagine the way cocktails are created with an ever-evolving menu that creatively repurposes typically wasted ingredients from W Brisbane’s kitchens into unforgettable ‘conscious cocktail’ experiences.
Whiley has founded or co-founded nine multi-award-winning bars 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, Whiely has worked in partnership with Bar Manager, Francesco Squllacioti, to bring ‘RE’-style cocktails to hotel guests – by turning otherwise discarded ingredients such as potato skins, pineapple rind, pumpkin seeds, cauliflower cream and carrot peel into eco-conscious libations.
Whiley said: “My passion for sustainability began 10 years ago when I was offered 10 trays of strawberries and ended up making 50 litres of strawberry wine. Gradually, I realised, ‘Why isn’t every bar in the world doing this?’ Collaborating with Francisco, 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 to otherwise discarded produce. The menu features ‘RE-style’ classic cocktails including the RE Lamington Negroni combining raspberry Fords Gin, coconut oil, cacao husk vermouth blend, and Campari for a rich and decadent flavour profile. The RE Margarita Spritz, which can also be enjoyed as a non-alcoholic option, includes Herradura Tequila, whole mandarin, mandarin Kosho, and CO2 for a refreshing and citrusy thrill.
More inventive and innovative tastes include ‘The Seed Money’ utilising blackened pumpkin seeds, paired with heavy cream distilled Fords gin and vermouth, for a rich and creamy blend of flavours.
‘Space Plant 60’ incorporates roasted cauliflower cream and bread caramel with Gentleman Jack and fino sherry, creating a savoury and complex flavour profile. ‘Tip of the Iceberg’ reimagines salad leaves with caramelised white chocolate, Diplomatic Planas, coconut oil, and salted salad coconut soda.
‘Shroom Service’ blends onion ash, mushroom honey, and pineapple skin with Herradura Tequila and Shio Koji for an earthy and exotic experience.
Finally, ‘Malt Disney’ uses burnt potato skin and carrot vinegar caramel, combined with Glendronach 12 and Malt Absolut Elyx Vodka, to create a whimsical and hearty cocktail with a malt cloud finish.
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 sustainable practices 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. The bar staff will serve up conscious cocktails on coasters made from 100% recycled plastic waste sourced locally in Sydney in eco-conscious thread Kaizen jackets made from 55% hemp and 45% recycled polyester materials, certified by GRS (Global Recycling
Standard).
Click here to learn more about the Matt Whiley collaboration with W Brisbane.