Saint Peter at The Grand National Hotel
Seafood restaurant · Paddington ·
Award-winning seafood restaurant known for inventive fin-to-tail fish cooking
Award-winning seafood restaurant known for inventive fin-to-tail fish cooking
"Showcases a fin-to-gill approach to creative and sustainable seafood dining." - Travel + Leisure Editors Travel + Leisure Editors Since 1971, Travel + Leisure editors have followed one mission: to inform, inspire, and guide travelers to have deeper, more meaningful experiences. T+L's editors have traveled to countries all over the world, having flown, sailed, road tripped, and taken the train countless miles. They've visited small towns and big cities, hidden gems and popular destinations, beaches and mountains, and everything in between. With a breadth of knowledge about destinations around the globe, air travel, cruises, hotels, food and drinks, outdoor adventure, and more, they are able to take their real-world experience and provide readers with tried-and-tested trip ideas, in-depth intel, and inspiration at every point of a journey. Travel + Leisure Editorial Guidelines
"Saint Peter is listed at the The World's 50 Best Restaurants in 2025 as rank 98." - The World's 50 Best Restaurants
"A Sydney restaurant whose chef demonstrated rigorous sustainability by using every part of a fish down to the bones and eyeballs, exemplifying a nose-to-tail, waste-minimizing philosophy." - ByPervaiz Shallwani
"Josh Niland’s The Whole Fish Cookbook won two James Beard Awards and praise from international culinary figures like Yotam Ottolenghi, Nigella Lawson, and Matty Matheson. It also put the spotlight on Niland’s ambitious fin-to-tail cooking at his restaurant, Saint Peter. He once served Osteria Francescana’s Massimo Bottura an unconventional dessert flavored with fish fat and scales — and it was such a triumph, Niland put it on Saint Peter’s menu. More recently, he switched out eggs for fish eyes in ice cream and shared the trick in his Fish Butchery cookbook." - Lee Tran Lam
"Saint Peter focuses on seafood, exactingly butchered and creatively handled, sometimes using a dry-aging process that enhances the flavors just as with fine beef. Chef Josh Niland serves the best quality fish available daily, including lesser-known varieties and fish parts that are delicious but often overlooked." - Travel + Leisure Editors