Chef
Josh Raine
Respect the Ingredient. 40 Reservoir, Surry Hills, Sydney
What's at its absolute best right now?⎯ It's why Josh works closely with Astakos.
From Merimbula oysters to line-caught fish.
The best chefs understand that great seafood doesn't need disguising.
It needs restraint.
At 40 Reservoir, Josh Raine builds his menus around seasonality, relationships and exceptional Australian produce. Every dish begins with a simple question:
What's at its absolute best right now?
It's why Josh works closely with Astakos.
Not simply to source premium seafood, but to stay connected to the people harvesting it and the stories behind every catch.
From Merimbula oysters to line-caught fish from the South Coast, every ingredient has earned its place on the menu.
Supplied by Astakos. Built on Trust, Quality & Transparency.A Shared Philosophy
The relationship between Astakos and Josh Raine is built on more than supply.
It's built on trust.
Trust that every delivery has been carefully sourced.
Trust that seasonality comes before convenience.
Trust that the people behind the seafood matter just as much as the seafood itself.
Because every great dish begins with a great relationship.
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Every oyster carries the flavour of where it was grown.
Known as merroir, the unique combination of salinity, mineral content, water temperature and tides creates an oyster unlike any other.
Josh serves Merimbula Sydney Rock Oysters with minimal intervention, allowing their clean brininess, creamy texture and mineral finish to speak for themselves.
Sometimes the greatest cooking is knowing when not to cook at all.
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Often overlooked beside squid, cuttlefish rewards chefs who understand its texture.
Prepared with care, it develops a delicate sweetness and remarkable tenderness while holding beautifully over charcoal.
It's one of Australia's most versatile seafood species—and proof that some of the finest ingredients are still waiting to be rediscovered.
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Queensland Grouper is prized for its large flakes, rich collagen and buttery texture.
It's a fish that thrives with gentle cooking, allowing its natural sweetness and luxurious mouthfeel to shine.
For Josh, it's another reminder that respecting the product always delivers the best result.
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Bigeye Tuna offers richness, balance and exceptional versatility.
Whether served raw or lightly kissed by heat, its higher natural fat content delivers depth of flavour while maintaining a beautifully clean finish.
Like every species on Josh's menu, its quality begins long before it reaches the kitchen, with the fishermen who harvest it and the care taken throughout the supply chain.
Proudly Supplied by Astakos