Chef
Tom Cleland
Great Wine Deserves Great Seafood.Dear Sainte Éloise, Potts Point, Sydney
"Tom Cleland chases balance"Working closely with Astakos.
At Dear Sainte Éloise, the menu moves with the seasons, the market and the wines. It's a restaurant where every plate has a purpose, every bottle has a story, and seafood naturally finds its place alongside one of Sydney's most thoughtful wine lists.
The menu changes every few days because nature does too.
That's exactly how Tom likes it.
Working closely with Astakos, Tom builds dishes around what's at its absolute best, allowing the market to guide the menu rather than forcing ingredients into it. It's an approach built on trust, flexibility and respect for Australian producers.
Some chefs chase complexity.Tom Cleland chases balance.
Supporting Australian fishermen and producers who work with nature—not against it.A Shared Philosophy
Astakos and Tom share a simple belief.
Respect the producer.
Respect the season.
Respect the ingredient.
When exceptional seafood meets thoughtful cooking, the result doesn't need to be overcomplicated.
It simply needs to be done well.
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Few ingredients express place quite like oysters.
Their flavour changes with every estuary, every tide and every season, making them one of the purest expressions of Australian waters.
Served simply with a carefully selected glass of wine, they remind us that the greatest pairings often require the fewest ingredients.
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Blue Mackerel has become one of Australia's great seafood success stories.
Rich in natural oils and flavour, this once-overlooked species rewards careful handling and thoughtful cooking. Whether lightly cured, grilled over flame or served simply, its bold character pairs beautifully with mineral-driven whites and lighter reds.
It's proof that some of the best seafood isn't always the most expensive.
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Powerful yet refined, Swordfish is one of Australia's most distinctive wild-caught seafood species. Prized for its firm, meaty texture and clean, rich flavour, it's a fish that performs beautifully over charcoal, on the grill or simply pan-roasted.
Caught in the deep offshore waters of Australia, Swordfish reflects the skill and dedication of the fishermen who pursue one of the ocean's most powerful predators. At Astakos, we work closely with trusted Australian producers to source exceptional Swordfish, giving chefs confidence in both quality and provenance.
Proudly Supplied by Astakos