Daintree Sydney is all about giving back. Located in The Rocks, this small bar with a big purpose is looking to inspire social change and demonstrate a path forward for sustainability within the hospitality industry.
How will it do this? Daintree Sydney aims to highlight the vibrance and wealth of Australia’s native and locally sourced ingredients through its food and drinks menu, while also raising awareness and funds for Australian rainforests. The bar’s mission is to save and seed over one million trees across Australia.
Daintree Sydney is a proud partner of HalfCut – an environmental movement that engages people to raise funds to protect rainforests and wildlife. With Daintree Sydney’s fundraising support, HalfCut is focusing on preserving the Daintree Rainforest in Queensland, working closely with the Traditional Owners of the lowland Daintree.
Half the profits from Daintree Sydney go to HalfCut. More than $52,000 has been raised via the bar’s HalfCut fundraising page since it opened in July 2022.
“Daintree Sydney is committed to ensuring its charitable efforts make real, tangible change to protecting our rainforests and bringing to light the responsibility we, as people, have to give back to these lands we too willingly take from,” says Daintree Sydney’s Beverage Manager, Tom Bulmer. “The money we have raised to date will go towards the repurchase of the Wawu Dimbi in the Daintree, in partnership with HalfCut, to rewild the world’s oldest rainforest and help engage in the buyback program to expand lots back into the Daintree National Park.
“The location of Daintree Sydney is also the first place affected by the First Fleet landing, with that it feels like the perfect place to start to focus on a positive change on these lands.”
Sustainability at the heart of the business
Daintree Sydney also has sustainability at the heart of the business, adopting a ‘from the ground up’ approach to its operations by tracking and monitoring the bar’s eco-footprint every step of the way. From reducing electricity, gas and water consumption, using the excess water from the ice well to water the plants after service and choosing recycled furniture for the bar fit-out.
All staff at Daintree Sydney are required to learn about the native flora that use to grow on the lands where the venue is located, as well as its traditional owners. The Daintree Sydney team has committed to attending regular tours guided by local Aboriginal groups, to promote continued learning about the region as it was originally inhabited.
Daintree Sydney’s seasonal menu spotlights the wealth and diversity of local produce that the land provides. The food menu has a sustainable focus and features share dishes including kangaroo tataki, Goolwa Pipi Chowder, Mojo Pork Cubano Sandwiches as well as locally sourced Australian cheese.
The cocktail list features drinks with seasonal native ingredients and where possible, fresh herbs grown by the bar. Cocktail classics with a native twist include a Gumnut Negroni, Quandong Daiquiri and a Piña Nut, Daintree Sydney’s take on the Piña Colada with coconut-wash white rum, macadamia butter and wattle seed.
Alongside the cocktails are a wine and beer list that champions New South Wales producers and highlights minimal intervention and natural wines.
The menu also highlights the carbon cost of each wine and beer, determined by how far each drink has travelled.
To donate and support the preservation of the Daintree Forest and HalfCut’s vital work, click here. Visitors are also encouraged to directly support, with donations accepted via QR codes at each table within the venue.
Where: Daintree Sydney is open Tuesday- Saturday 4pm to 12am at Cadman’s Cottage Stairs, 106b George Street, The Rocks
Find out more here.