Dear Sainte ÉLoise

We're taking a trip straight to Etna with this serious Nerello Mascalese juice from Frank Cornelissen in Sicily. It’s Intense, rich and mineral, with ripe red fruit, herbs and wild spices. #nowpouring #dearsainteeloise

It's always a lovely feeling to be counted among Sydney's Best. Thanks Broadsheet Sydney!

Are you a chef who loves great wine and even better #winebarsnacks? We are on the hunt for a sous chef! Email us at hello@dearsainteeloise.com for details.

We’re on the hunt for a new chef de partie! Is that you?

This one's a bit of a 🦄 . It’s wine that's been declassified from Canonica’s two Barolo vineyards and made as a more basic Lange Rosso. Che cosa? It basically means you’re getting Barolo from a legend for a steal. A lighter, less tannic style. Pure, lifted, ethereal and #nowpouring at #dearsainteeloise 🍷

Great article from Good Food yesterday on how (and where) to nail dining solo. Thanks for the shout out, Lee Tran Lam. You can read it online here.

Proud to work with Fish Butchery Paddington! Best fish in town.

About last night ✨ ✨ Thanks to all who stopped by for an evening with Radikon Wines. Same again next week?

Forza Friuli! @andrewcibej @cubepiper #dearsainteeloise #radikon

TONIGHT. Radikon takes over. Bookings are at capacity, but we're taking the bar free for walk-ins.

Tomorrow!

THIS ONE IS GOING TO BE VERY SPECIAL. Saša Radikon of Radikon Wines will be in the house at Dear Sainte Éloise on August 2. Who's coming?

Radikon, made in the far-east of Friuli-Venezia-Giulia, has to been tasted to be believed. It pioneered the movement towards both natural and orange wines - and from the production methods, to the bottle, to the taste - just about everything about it is unique.
If you’re a wine lover, you need to try it. And you’ll have the chance on Thursday August 2, when Saša Radikon, son to the late Stanko Radikon, takes over Dear Sainte Éloise.
We’re extremely proud to host Saša on his... first Australian visit for a night of deep, wild flavour and fun!
Saša will be serving five of his wines from the 2011 and 2017 vintages along with some of his other favourite cult Italian wines. The night will be complemented by a selection of Saša’s favourite Friulian snacks, cooked up by DSE’s Hugh Piper and chef Andrew Cibej (Bacco, Vini, Berta). LP's Quality Meats, Chippendale is providing very special musetto sausages, especially for Saša.
The event is not ticketed, however due to high demand (hello, Radikon from $12!) we’re taking reservations for parties of all sizes. Please contact Dear Sainte Éloise at hello@dearsainteeloise.com to book your spot. UPDATE: SESSION 1 HAS SOLD OUT, BOOKINGS NOW AVAILABLE FROM 8.30PM ONLY.
ABOUT RADIKON When Stanko Radikon began his stewardship of 12 hectares of vineyards located near the Slovenian border, he came to the conclusion that the local indigenous grape, Ribolla Gialla, needed to be treated differently to other varieties if it was to reach its full potential. So he set about changing his methods.
In 1995 Radikon began using his grandfather’s method of vinification, which involved seven days of skin maceration and led to more colour and flavour making its way into the wine.
Radikon also discovered that this long-term maceration led to a more robust wine, which meant that by 2003 he was able to cut out the use of sulphites entirely. The specially designed bottles, introduced in 2002, also use high quality corks that avoid cork tainted wine and were specifically designed to aid long, slow ageing.
Today’s wines have three months of maceration, along with long periods of barrel and bottle ageing. The grape selection process and low yields mean that only the very best berries are used, too. In a good vintage, it’s common for a whole vine to go into a single bottle. The result is unusual orange wines with astronomical complexity and high ageing potential.
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We said a little prayer to Sainte Éloise and she delivered! Last night we walked away with the national 2018 Tony Hitchin Award for Best New List at the Australia's Wine List of the Year Awards! Thank you to the judges, Gourmet Traveller WINE magazine and the drinks association for the Award. Our sommelier co-owner Matthew Swieboda was also nominated for the Sommeliers' Choice Award. Pinching ourselves and cracking into the Cappellano and Ganevat to celebrate!

Our sister bar Love, Tilly Devine is hiring a head chef! Is this you, or someone you know? Email us at hello@dearsainteeloise.com

🥂

Gemelli, pumpkin that’s been roasted whole for 16 hours, ricotta and shiso. How do you do Wednesday? #dearsainteeloise

Winter date nights at #dearsainteeloise. Split a steak with you? 💕

Great atmosphere friendly staff great wine a really nice cool place.

Great atmosphere friendly staff great wine a really nice cool place.