Images courtesy of 40Res
About the restaurant
It's perfect for
wine lovers hunting for boutique producers they haven't come across before
You need to try
the cacio e pepe with its signature cheesy foam, a clever riff on a Roman staple that genuinely delivers
Look out for
the monthly Hi-Res fine dining series, a multi-course degustation that fixates on every last detail
40Res is the Surry Hills wine bar that fine dining forgot to tell it was fine dining. Chef-owner Josh Raine spent two decades in Michelin-starred kitchens including a six-year stint as executive chef of Tetsuya's, before opening this blink-and-you'll-miss-it spot on Reservoir Street with head chef Michael Tran and GM Keliann Zellman. The snack-driven menu is global in inspiration, precise in execution and playfully approachable: toothfish fish finger sandwiches with pil pil sauce, anchovy on potato, a cacio e pepe that swaps heavy sauce for airy cheesy foam. The wine list is single-page, boutique and thoroughly considered. Walk-ins welcome, no out-bys, and no pressure to be anywhere else.
