Sydney’s Dear Sainte Eloise has welcomed a new chef to lead the kitchen of the Potts Point wine bar.
Samuel Rozsnyoi joins the Love Tilly Group-run restaurant after time as sous chef at Cafe Paci as well as stints at Saint Peter, Fred’s, and the now-shuttered ACME.
The chef has also worked in kitchens abroad, spending time at two Michelin-starred restaurants Kong Hans Kaelder and Kadeau in Copenhagen and Mrs. Robinson in Berlin.
Rozsnyoi will work closely with Group Executive Chef Scott McComas-Williams to usher in a new era for the venue, which is now in its seventh year of operation.
“I’m proud to take the reins at Dear Sainte Éloise,” he says. “Scott is someone who fosters autonomy and creativity, which gives me the freedom to have fun devising new dishes.”
Dishes will continue to evolve with the seasons, with some new additions paying homage to the half-Hungarian chef’s heritage.
“With Samuel on board, I know he’s going to elevate our menu with some interesting new plates and takes on the classics,” says McComas-Williams.
“He’s a very driven and talented guy and I have no doubt our guests will love getting to know his food as much as I have.”
Guests can now order korozott (Hungarian cream cheese) with red pepper oil, caraway seeds, and sebago crisps.
A modern take on goulash has also been added to the menu alongside chitarra with mushroom ragu, ricotta salata, and Chinese chilli oil, and a Hungarian tiramisu with cherry jam and walnuts.
“We have such an amazing wine list here, and I want the food we serve to be another compelling reason people come to visit us,” says Rozsnyoi, “whether they’re staying for a few snacks or settling in for a longer meal.”
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