Pocket-sized wine bar Dear Sainte Eloise is doing its bit to nurture up-and-coming talent with a new supper series. It’s enlisted junior chefs from some of Sydney’s most respected kitchens to create their own menus, giving them a platform they otherwise wouldn’t be able to access.
The aim of the series is to give the chefs a chance to stretch their culinary skills and work with different styles, beyond what they encounter during their regular working week. Each menu will feature between eight and 10 items, with prices starting at $8 for snacks and going up to $25 for large plates.
The suppers will be held on the last Monday of each month. Dear Sainte Eloise chef Hugh Piper says a number of chefs have already signed up, demonstrating why a program such as this is important.
First up on the pans on March 25 is Simon Drolz-Cox from Paddington stalwart 10 William Street. He’ll be serving taleggio and ‘nduja croquettes; snapper crudo with tonic-compressed cucumbers and macadamia milk; and pork belly with Cloudy Bay clams and saffron.
Bookings are recommended – email firstname.lastname@example.org to reserve your spot.