Sydney’s neighbourhood wine bar 40Res in Surry Hills opened its doors in March this year, with owner and chef Josh Raine at the helm.
The former Executive Chef of Tetsuya’s in Sydney and Canvas MCA, brings more than 20 years-experience to his new venue; having worked in Michelin-starred fine dining restaurants in London, Hong Kong and Australia.
The seasonal menu does change; right now they’re serving saltbush and pepperberry calamari, prawn bisque risotto and snacking delights include coral trout fish finger and confit chicken croquette with Manchego.
Josh Raine spoke to The Write Drop for our At the Bar series.
MY CITY
Sydney – it’s hard to beat. It perfectly balances city and nature with iconic landmarks, stunning natural beauty, and a thriving cultural scene. From a food perspective, Sydney offers incredible variety, with so many cultures represented – a beautiful blend of influences. I feel really lucky to live here.
FAVOURITE FOOD MEMORY
Marshmallows for dessert at the old Attica site in their private garden. It was the first time we visited a three-hat restaurant in Australia. We were celebrating arriving from London and wanted the perfect meal – it’s one I still remember vividly to this day.
FAVOURITE BAR
The Baxter Inn is always consistent. Their whisky apple is my go-to.
DRINK THAT DESCRIBES YOU
A peaty whisky sour – bold, smoky, and uncompromising at first sip, yet layered with surprising depth and lingering elegance.
BEST HANGOVER CURE
Always a Bloody Mary, spice level 10, with a bacon sandwich chaser.
BEST INTERSTATE BAR
Lefty’s-I have a bar type. Great whisky collections, top atmosphere, escapism, fantastic cocktails, live music, and a guarantee of an amazing time. Some of my fondest memories in Australia are from Lefty’s!
OVERSEAS BAR
London Cocktail Club- if you haven’t been, it’s a must-stop. Wild nights, dancing on the bar, cocktail flaring, and some of the most unique drinks you’ll ever be served…keep an eye out for Jay Jay.
FAVOURITE WINE
Hochkirch 2022 Blanc – bold, smoky, and uncompromising at first sip, with surprising depth. Like an orange without the funk. I’ve shared countless bottles of this with friends and family.
FAVOURITE WINERY
Cullens Winery in the Margaret River. Their heritage and ethos for producing incredible wines stayed with me. The biodynamic practices, sense of place in every bottle, and the way they honour both tradition and innovation make the experience unforgettable. It’s not just about tasting great wine – it’s about feeling the philosophy and care behind it.
NEXT DESTINATION
Hawaii – honestly, it’s the mix of everything I love: the produce, the ocean, the culture, and that easy-going pace. After spending so much time in kitchens, I’m craving somewhere I can slow down, swim every day, eat fresh incredible food, and still feel connected to a strong food culture. Hawaii ticks all the boxes – adventure when I want it, but also that chilled-out island vibe to properly switch off.
Tell us about the new monthly degustation menu for HI-RES at 40RES?
HI-RES is my first real tiptoe into fine dining, something I’ve always been surrounded by. I’m taking the concept of fine dining and turning it on its head, offering the same experience but in a more relaxed environment. The menu is inspired by my travels, heritage, family and friends, and ingredients I really love. The best thing about HI-RES is that there are no boundaries -and as a cook, that’s the most exciting place to be.
I’ll also be inviting some dear friends from Australia and abroad to cook menus from the heart. One dish I particularly love is the Lemon Myrtle Braisage paired with the Hochkirch Blanc – the citrus and subtle smokiness perfectly cuts through the richness of the creamy sauce.
