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Re bar creates a no-waste template for bars of the future Callan Boys Photo: Tom Ferguson Almost any bar in Sydney will make you a great bone-dry martini. Crisp, cold and humming with gin; very little vermouth. But a bone dust martini? Well, that s something else entirely. Victor Churchill butchery in Woollahra creates an incredible amount of bone dust from sawing meat every day, says cocktail wizard Matt Whiley at Re, the bar he s officially opening on Tuesday, April 13 at the South Eveleigh redevelopment near Redfern. Rather than let it go to waste, we re planning to roast that powder and use it to enhance a martini.

New south walesNew yorkUnited statesSurry hillsCity ofUnited kingdomVictor churchillVicki lyonJo barrettKylie kwongJess millerMatt whileyLuke kohlerTom fergusonEvan stroeveJoost bakker