W Brisbane's Living Room Bar announces a groundbreaking collaboration with renowned bartender Matt Whiley, spearheading a global movement to revolutionise how bars approach sustainability and waste. Launching 30 May, the six-month partnership re-imagines 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, setting a new standard for eco-conscious luxury. 

Matt Whiley, a leading international figure in the bar world, 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.  

Now, at Living Room Bar, Matt 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.  

For Matt, this latest collaboration is about pushing the boundaries when it comes to conversations about food waste and luxury hospitality: “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." says Matt. 

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.  

Living Room Bar Manager Francesco Squllacioti commented: “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).  

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 W Brisbane's restaurants are sourced locally where possible, and any food waste is composted on-site. Excess food is donated to food rescue charity OzHarvest. This latest partnership comes soon after W Brisbane also announced its partnership with the Swedish all-electric performance car brand, Polestar.  

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 Francisco and his team collaborate with W Brisbane's chefs and Matt to identify new ingredients that can be repurposed. 

Walk-ins and bookings are welcome - visit https://www.wbrisbanedining.com/living-room-bar for more. 

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For media enquiries please contact: 

The Mint Partners | wbrisbane@themintpartners.com.au  

About W Brisbane  

The first five-star hotel to open in Brisbane City in 20 years, W Brisbane marked the re-entry of the iconic W brand back into Australia when it opened its doors mid-2018. Located at 81 North Quay along the banks of the Brisbane River, the hotel offers distinct views across the River to South Bank and Mount Coot-tha. W Brisbane brings clean maximalism and immersive luxury to the western end of the CBD, with 312 spacious guestrooms and 32 suites all boasting the signature W comforts. The hotel's happening bars and restaurants create a thriving local scene. Guests can relax and rejuvenate at AWAY Spa with an extensive treatment menu and access to vitality pools, and state of the art FIT Gym. 1,100 square metres of event space, including a 595 square metre sprawling Great Room, offers a fully adaptable setting for meetings and events. W Brisbane presents a curated and luxurious experience which has made it a destination in itself. wbrisbane.com